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Scrambled Harissa Tofu
Prep 10 min
Cook 15 min
2 tbsp olive oil
2 onions, peeled and finely sliced
1.5 tbsp harissa (or to taste)
700g silken tofu
6 slices sourdough, grilled or toasted
For the avocado and cucumber salad
1/2 a cucumber, cut in half lengthways, deseeded and thinly sliced on an angle
2 green chillies, deseeded and thinly sliced
3 ripe avocados, peeled and thinly sliced
20g coriander leaves, roughly chopped
1 tbsp olive oil
2 tbsp lime juice
1 tsp nigella seeds
Heat the oil in a large frying pan on a medium-high flame. Add the onion and fry for 10 minutes, stirring often, until caramelised and soft.
While the onions are frying, mix all the salad ingredients with a third of a teaspoon of salt.
Stir the harissa into the onions for a minute, then add the tofu and three-quarters of a teaspoon of salt.
Use a potato masher to break up the tofu, so it looks a bit like scrambled egg, and cook for two minutes more, until hot.
Serve on grilled sourdough with the salad on the side.