This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor. I like the sweetness that comes from using a rose or apricot harissa, but regular harissa will work well too—as always, use what you can find and what you prefer! As the spice and heat levels of different brands of harissa can vary quite dramatically, start with my suggestion and then you can always add extra as a condiment when serving. The tomato sauce can be made ahead of time and keeps well in the fridge for up to a week.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 3 Tbsp. vegetable oil in a frying pan over medium heat. Add 1 small onion, finely chopped, and ½ tsp. salt and cook for about 12 minutes, until the onion has softened.
Step 2
Add 2 garlic cloves, minced, 1 tsp. smoked sweet paprika, ½ tsp. ground cumin, and pinch ground nutmeg or allspice and cook for 2 minutes, stirring often. Stir in one 14-oz./400 g can diced tomatoes, 2 tsp. rose, apricot, or regular harissa, 1 tsp. sugar, another ¼ tsp. salt, and a generous grind of freshly ground black pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes, stirring occasionally.
Step 3
Add one 14-oz./400 g block silken tofu, gently breaking it up as you fold it into the tomato mixture. Cook for 2 minutes, then taste and add a touch more salt and pepper or harissa if needed.
Recipe notes
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