Scrambled harissa tofu from Ottolenghi Simple (page 13) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Harissa-baked potato skins and crispy lettuce salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AmomentOfMusic on December 28, 2025

    Made this using crumbled extra firm tofu instead of soft, as it was all I had. Fried for a bit longer to brown it a bit and quite liked the result. Added msg to the salad and swapped nigella for carom seeds. Meal was quick to make and nice and refreshing.

  • Ganga108 on May 27, 2023

    Having made this numerous times now, I think 2 things are essential to the success of this dish - the onions need to be caramelised enough, even up to 15 mins of cooking (in my pan over medium->low heat); and don't omit the salad. Flavourings are easily adjusted - leave out the harissa if you wish, and add your own. Today I left it out and topped the finished dish with black bean sauce, my tomato-chilli jam, and crispy fried shallots.

  • Ganga108 on April 02, 2023

    This is my favourite tofu scramble and one of the easiest. Today I made it added turmeric for colour, kala namak (Indian black salt) for eggy taste and a little cream to add creaminess (cos firm tofu this time). Served alongside butter beans for an extra protein hit, and with some toasted Bauernbrot Rye. A delicious Sunday brunch. I made 1/2 recipe for 3 of us and it was ample.

  • Ganga108 on December 24, 2021

    Although I am vegetarian I am a late comer to scrambled tofu. Really it is only in the past year that I have began to cook it at home. For some reason I thought it would be hard, but honestly, it is the easiest simplest dish to prepare. I have made different scrambles with both silken tofu and with firm tofu. I like both, but I prefer pressed silken tofu. It has such a wonderful soft texture. We made this on Xmas morning to stave off hunger pangs. Spicy and glorious. The fresh avo, cuke and fresh coriander salad says "quintessential Summer Xmas" here in Australia. As with everything Ottolenghi, it is all about the textures and the flavours. The silky soft tofu with the creamy avo and the crisp cucumbers is so good. Both the salad and scramble are spicy but the heat can be adjusted to your own tastes. Eaten outside on a lovely not-too-hot morning was a perfect way to start the day.

  • MelMM on February 06, 2019

    2-4-2019 I like the idea of harissa in a tofu scramble, but there isn't a lot going on here besides the harissa. In the future I would make a regular tofu scramble with the typical seasonings, and then add harissa at the end. Also I really don't think silken tofu is the best choice for a scramble. It doesn't absorb flavors as well, and the sauces don't cling to it as well.

  • CallmeIshbel on October 26, 2018

    Use extra firm tofu instead of silken for better texture

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.