Harissa Scrambled Tofu with a Refreshing Cucumber Salad

I was thrilled to discover Yotam Ottolenghi’s cookbook, Ottolenghi Simple. The recipes in this book are designed to keep the ingredient lists short and cooking techniques simple. This recipe is a vegetarian twist on scrambled eggs. As he mentions in the recipe, double or triple the harissa onions because they keep in the fridge for up to 5 days. That way you can make this dish in about 5 minutes.

Harissa Scrambled Tofu with Cucumber Salad


2 tablespoons olive oil

2 onions or 3-4 shallots, thinly sliced (about 3 cups)

Cucumber Salad

1 English cucumber, sliced in half lengthwise, then thinly sliced on an angle

1 cup parsley, chopped

2 tablespoons olive oil

3 tablespoons lime juice

2 teaspoons sesame seeds (black or white)


1 1/2 tablespoons harissa (if harissa is too spicy hot, reduce the amount)

1 1/2 pound silken tofu

6 slices sourdough or whole grain bread, toasted


  1. In a large saute pan over medium heat, add 2 tablespoons of olive oil. Add the onions or shallots and “fry” for 9-10 minutes, stirring frequently, until carmelized and soft.
  2. While the onions are frying, mix the cucumber, parsley, 2 tablespoons olive oil, lime juice and sesame seeds. Add 1/4 teaspoon salt and set aside.
  3. Add the harissa to the onions and continue to stir for 1 minute, then add the tofu and 1/2 teaspoon salt. Break up the tofu with a fork or potato masher so it looks like scrambled eggs. Cook for about 2 minutes. Serve with toast and cucumber salad on the side.

Adapted from Ottolenghi Simple.



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