Recipe:
Rose Harissa Scramble with Baby Spinach on Toast
Posted in Freshly Picked
A tofu scramble like no other, this one makes use of rose harissa paste and toasted cumin seeds to give it an incredible North African flavour.
cook
15
mins
serves
2
Easy Peasy
You will need:
- 10ml vegetable oil
- ½ red onion, diced
- 300g silken tofu
- 1-2 handfuls baby spinach
- 1 teaspoon cumin seeds, whole
- 1 tablespoon rose harissa paste
- 1 jarred roasted red pepper
- 15ml extra virgin olive oil
- Salt & pepper
- 2 slices sourdough
- Cultured oat butter
- 1 clove garlic
~
Recipe:
Simon Toohey
Directions:
- 1Toast the sourdough bread.
- 2In the meantime, place a frying pan on medium-high heat and add the vegetable oil. Add the onion and sweat down until they have become soft and begin to caramelise. Add the tofu, gently breaking it up until it becomes like a scramble. Add the harissa and stir through. Add baby spinach and leave to wilt down.
- 3Toast the cumin seeds in a hot pan for 1–2 minutes, until you can smell them cooking. Remove from heat.
- 4Rub the toasted bread with a clove of garlic. Butter and top with tofu, slices of roasted pepper, the toasted cumin deeds, a pinch of salt and a drizzle of olive oil.
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