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Menemen Tofu Scramble with Harissa and Preserved Lemon

Menemen Tofu Scramble with Harissa and Preserved Lemon

Elevate your breakfast with our Menemen Tofu Scramble, a vegan twist on the Turkish classic. Packed with bold flavors from Custom Culinary Harissa and aromatic spices, this scramble includes soft tofu, and fresh vegetables simmered to perfection. Topped with our unique Preserved Lemon Salsa for a citrusy punch and served with olives for a Mediterranean flair. Perfect for a healthy start to the day, this dish will surely be a hit on any plant-based menu.

Made with

  • True Foundations® Harissa Sauce

What You'll Need

Yield: 16 servings

Quantity Ingredients
  Preserved Lemon Salsa
8 ea. Preserved lemon peel, rinsed, brunoise
¼ cup Onion, brunoise, rinsed
½ cup Cucumber, seeded, diced
2 Tbsp. Lemon juice 2 Tbsp.
¼ cup Parsley, chopped ¼ cup
2 Tbsp. Extra-virgin olive oil 
as needed Salt
as needed Black pepper, ground
   
  Menemen
12 Tbsp. Extra-virgin olive oil, plus more as needed
2 tsp. Urfa chiles, crushed
1 tsp. Oregano, dried
3 cups Onion, finely diced 
3 cups Shishito, Padrón, or Chinese green long peppers, finely diced
4 tsp. Custom Culinary Harissa
1 lb. Tomatoes, canned, chopped
1 bu. Chard, torn in 1” pieces
4 ea. Tofu, soft
as needed Parsley, chopped
as needed Olives, oil cured, or kalamata, pitted as needed

Preparation

For the Preserved Lemon Salsa:
  1. Combine all ingredients.
  2. Season with salt and pepper.

For the Menemen:
  1. heat olive oil over low heat until barely warm in a medium nonstick or cast-iron skillet. Add Urfa chilies, oregano, onion, and peppers.
  2. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes.
  3. Add harissa and tomatoes and continue to cook, stirring frequently, until deepened in color, about 5 minutes longer. Remove half of the mixture and reserve.
  4. Add chard, stir until wilted, add tofu, and season with salt and pepper.
  5. Cook, folding gently, until tofu is heated through and broken into large curds.
  6. Gently fold in the reserved vegetable mixture.
  7. Sprinkle with chopped parsley.
  8. Serve with Preserved Lemon Salsa and olives.