One of my favourite brunch foods is scrambled tofu, Ethiopian style! A super easy recipe for the fluffiest scrambled tofu you will ever have (recipe below). My husband and I make it almost every weekend for brunch along with our other favourites. In the picture, I served the tofu on a bed of firfir, a traditional Ethiopian breakfast of torn injera bits soaked in a spicy tomato & berbere sauce. Recipe for the firfir is available in my ebook. However, the tofu is so delicious as is, you can simply serve it with toast.
If you are feeling fancy and for an elaborate meal, you can also serve it with some smashed avocado, tomatoes, onion, and vegan sausages. It tastes delicious in any way.
I hope you are all doing well and looking forward to a relaxing weekend. Do let me know if you make the tofu and tag me on instagram (@ethiopianfoodie).
Recipe : Ethiopian Style Tofu Scramble
Total time - 20 minutes
Serves - Two
1/2 a block of firm tofu
1/3 or 1/4 cup of soy milk (depends how wet or dry you like it)
1 tsp of mustard
4 tbsp of nutritional yeast
1/2 tsp of turmeric
1 shallot, finally diced
3 cloves of garlic, minced
250g cherry tomatoes, halved
1 tsp Himalayan black salt (Kala namak)
1/2 tsp Amaarech Mitmita blend
1/4 tsp Amaarech Korerima
Neutral oil of your choice
Optional: 1 tablespoon of Nitter qibbeh (Ethiopian clarified butter)
To a mixing bowl, add the soy milk, mustard, nutritional yeast, turmeric, black salt, and pepper. Whisk together and set aside.
Drain the excess water from the tofu by pressing lightly with your hands. Crumble the tofu roughly into the mixing bowl with the wet ingredients and mix gently. Mix until all the tofu pieces are covered with the sauce and set aside.
Heat a medium sized pan with some oil over medium heat. When oil is slightly heated, add the shallot, garlic, and cook until the garlic is fragrant and shallot is translucent.
Pour in the tofu mixture into the pan, mix well, and allow it to cook for 10 minutes with the lid on over medium heat. Stir as necessary to make sure the scramble is not sticking to the bottom of the pan.
Take the lid off, add the halved tomatoes, korerima, nitter qibbeh and cook for an additional 3-5 minutes. Tofu is ready to serve when most of the liquid has been absorbed.
Sprinkle a bit of mitmita for extra heat and season with salt & pepper as desired and take off heat.
Serve with toast of your choice or as a side with some Ethiopian injera firfir.
The smell o the black salt is really intense, but it certainly gives the scramble the taste of eggs. It is also less potent as it cooks, so feel free to add some to the scramble after it’s done cooking.