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
3 Tbsp. olive oil
1 red onion, finely chopped
2 green peppers, deseeded and sliced into thin strips
2 Tbsp. rose harissa paste
2 x 400g tins chopped tomatoes
1 tsp. sugar
300 g silken tofu, drained
1/2 tsp. ground turmeric
For the herb salsa
100 g soft mixed herbs, leaves picked, we used coriander and mint
2 garlic cloves, crushed
2 green chillies, deseeded
Juice 1 lemon
2 Tbsp. olive oil
1 tsp. 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
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
