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
Ingredients
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)
salt
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
Directions
- 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.
- 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.
- 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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Judy Matusky, RDN, LDN 