Normally made with eggs baked into the sauce, this scrambled tofu version is a great lower fat and vegan alternative. The tangy, herby sauce is so packed with flavour, it will convert any tofu sceptics!
When time is short and you’re lacking inspiration, it’s easy to turn to the same old dishes. So we've injected your supper with some excitement! Try our easy and speedy vegan dish of scrambled shakshuka on top of a harissa and tomato sauce with a herby salsa, you won't regret it.
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Yields:
4 serving(s)
Total Time:
30 mins
Cal/Serv:
260
Ingredients
3Tbsp.
olive oil
1
red onion, finely chopped
2
green peppers, deseeded and sliced into thin strips
2Tbsp.
rose harissa paste
2
x 400g tins chopped tomatoes
1tsp.
sugar
300g
silken tofu, drained
1/2tsp.
ground turmeric
For the herb salsa
100g
soft mixed herbs, leaves picked, we used coriander and mint
2
garlic cloves, crushed
2
green chillies, deseeded
Juice 1 lemon
2Tbsp.
olive oil
1tsp.
ground cumin
Directions
Step 1Heat 1tbsp oil in a large, deep frying pan over medium heat and fry onion and peppers for 7-8min, until beginning to soften.
Step 2Add harissa and fry, stirring, for 1min. Add tomatoes, sugar and some seasoning. Simmer for 15min until tomatoes have broken down and the peppers are tender.
Step 3Meanwhile, make the herb salsa. Set aside a handful of the herbs. Whizz remaining herbs in the small bowl of a food processor with the rest of the salsa ingredients and a big pinch of salt until finely chopped. Finely chop reserved herbs. Set both salsa and herbs aside.
Step 4In a separate frying pan, heat remaining oil over high heat. Add tofu, turmeric and some seasoning. Fry, stirring to break up the tofu, for 2-3min.
Step 5Stir herb salsa into the tomato pan and check seasoning. Spoon on scrambled tofu in 8 mounds. Scatter over reserved herbs and serve.
Creative Cooks
No silken tofu? No problem. Use cooked lentils or lightly beaten eggs instead. Or make wells in the mixture and add whole eggs, cover and simmer until cooked through.
No tinned chopped tomatoes? No problem. Use roughly chopped fresh or tinned plum tomatoes instead.
Per serving:
Calories: 260
Protein: 9g
Total fat: 17g
Saturates: 2g
Carbs: 16g
Total sugars: 14g
Fibre: 5g
Our favourite brunch recipes to accompany a lazy morning
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
