Rose Harissa Scramble with Baby Spinach on Toast

Shared by Miso

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.

Nutrition

• Olive oil
  10 ml
• Red onion
  0.5 pcs
• Silken tofu
  300 g
• Baby spinach
  1.5 handfuls
• Cumin seeds
  1 teaspoon
• Rose harissa paste
  1 tablespoon
• Roasted red pepper
  1 pcs
• Extra virgin olive oil
  15 ml
• Salt
  pinch
• Black pepper
  pinch
• Sourdough bread
  2 slices
• Cultured oat butter
  g
• Garlic
  1 clove

Instructions

1. 1

   Toast the sourdough bread.

2. 2

   In 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.

3. 3

   Toast the cumin seeds in a hot pan for 1–2 minutes, until you can smell them cooking. Remove from heat.

4. 4

   Rub 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.