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Scrambled tofu with avocado and cucumber salad

Updated: Nov 27, 2019

Prep 10 min

Cook 15 min



2 tbsp olive oil

2 onions, peeled and finely sliced

1 1⁄2 tbsp harissa (or to taste)

700g silken tofu


6 slices sourdough, grilled or toasted

For the avocado and cucumber salad

1⁄2 cucumber, cut in half lengthways, deseeded and thinly sliced

on an angle

2 green chillies, deseeded and thinly sliced

3 ripe avocados, peeled and thinly sliced

20g coriander leaves, roughly chopped

1 tbsp olive oil

2 tbsp lime juice

1 tsp nigella seeds


Heat the oil in a large frying pan on a medium-high flame. Add

the onion and fry for 10 minutes, stirring often, until caramelised

and soft.

While the onions are frying, mix all the salad ingredients with a

third of a teaspoon of salt.

Stir the harissa into the onions for a minute, then add the tofu

and three-quarters of a teaspoon of salt.

Use a potato masher to break up the tofu, so it looks a bit like scrambled egg, and

cook for two minutes more, until hot. Serve on grilled sourdough with the salad on the side.

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