Harissa Scrambled Tofu
💡 Why It Works
- Instead of eggs, I’m using tofu, making it dairy-free and decreasing cholesterol, while remaining protein-packed and filling breakfast
- Tofu acts as a sponge, absorbing the spices and harissa flavour
Scrambled eggs are a breakfast classic, but sometimes it’s time to shake things up, without sacrificing nutrition. My tofu scramble uses my homemade mild harissa paste to bring heat and depth, while removing the excessive fat of classic fried eggs.
Silken tofu replaces eggs here, giving you all the texture and protein with none of the cholesterol. It’s a great fit for people managing diabetes or simply watching their carbs intake. Paired with avocado, lemony greens, and warm flatbread, it’s a vibrant way to start your day clean and full of energy.
The rich texture of avocado additionally balances out the bold and spicy flavor of harissa and the light, crumbly texture of tofu, making the dish feel more satisfying and complete. It also adds fiber, potassium, and heart-healthy monounsaturated fats, all of which support overall health and keep you fuller longer without adding sugar or refined carbs.
Tips And Tricks
- Use medium-firm tofu if you prefer a chunkier scramble; silken gives a creamier texture
- Make the harissa in advance using this recipe.
Check the video version of this recipe on my Youtube channel.
Recipe
Harissa Scrambled Tofu
Ingredients
- 300 g tofu silken or medium-firm
- 3 tbsp mild harissa paste
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 ripe avocado
- 100 g spinach or watercress
- 1/4 lemon juiced
- 2 pieces flatbread low-carb if preferred
- 1/2 tbsp olive oil
Instructions
- Pat tofu dry with paper towels and let it rest for 10 minutes to release excess moisture.
- Heat a nonstick pan over medium heat. Add olive oil.
- Saute chopped onion until soft and golden, about 5 minutes. Add garlic and stir for 1 minute.
- Stir in harissa paste until the mixture is fragrant.
- Crumble the tofu into the pan with your hands or a fork. Mix well so each piece is coated.
- Cook for 3–4 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
- Plate the tofu scramble with fresh greens and avocado. Drizzle the greens with lemon juice and a touch of olive oil.
- Serve warm with toasted flatbread.
