Name: Scrambled harissa tofu
Yield: Serves six
Ingredients: ½ cucumber, sliced in half lengthways, deseeded and thinly sliced on an angle (180 g); 20 g picked coriander leaves; 1 tbsp olive oil; 2 tbsp lime juice; 1½ tbsp rose harissa (or 50% more or less, depending on variety) (22 g); 2 onions, finely sliced (300 g); salt; 2 tbsp olive oil; 700 g silken tofu, drained; 1 tsp nigella seeds; 2 green chillies, deseeded and thinly sliced; 3 ripe avocados, thinly sliced (400 g)

Preparation info

Serves
six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This was brought on to our menu as a vegan option for breakfast. It’s been flying off the pass to all of our customers, vegan or not, ever since, as an alternative to eggs. We serve it on thick slices of grilled sourdough bread with a fresh green salad alongside. It’s also lovely with a sprinkle of crispy fried shallots, if you are near an Asian supermarket. If you think you’ll get into the habit of making this for breakfast, double or quadruple the harissa onions: a batch keeps well in the