I love it when this happens for breakfast, or any other meal really. Among many variations of the addictive tofu scramble, this one is all about Mina’s spicy red Harissa for that addictive Moroccan flavor. It is an umami bomb with intense tomato and red pepper tastes, and a bit of cumin finishes off the flavor profile nicely. I served mine with arugulas, wrapped in flour tortillas that were warmed over direct flame on the stove top. Here is the recipe:
- 2 tablespoons olive oil
- 1 red bell pepper chopped
- 1/2 cup tomatoes cubed
- 1-2 cloves garlic minced
- 1/4 cup tomato paste
- 3 tablespoons Mina Harissa Red Pepper Sauce
- 8 oz extra firm tofu crumbled
- 1 teaspoon cumin powder
- Salt and pepper to taste
Put the olive oil, red pepper, tomatoes and garlic in a skillet over medium heat. Stir and cook for 2 minutes.
Add the rest of the ingredients, stir and cook for another 5-6 minutes.