Tofu Menemen

This recipe is a delicious vegan version of menemen using tofu instead of eggs. Menemen is a classic Turkish dish traditionally made with eggs, tomatoes, peppers, and spices—this tofu version keeps the flavor but makes it plant-based.

For a more eggy flavor, try a pinch of black salt (kala namak).

Vegan Menemen with Tofu

Ingredients (3 servings)

• 1 tbsp olive oil

• 100g Turkish green bell pepper (chopped)

  
  

• 1 clove of garlic (minced)

• 300g medium firm or soft tofu

• 1/2 tsp turmeric (for color and mild flavor)

• 1/4 tsp black salt (Kara Namak)

• 1/4 tsp oregano (dry)

• 1 tsp Brewer's yeast (optional for umami)

  
  
  
  

• 300g ripe tomatoes(or 400ml can of tomato)

• 3g salt (1% of fresh tomato weight)

• 3g sugar (optional in case using canned tomato)

• Black pepper to taste

  
  

• Optional (for garnish)

• EV Olive oil

• Chili flakes  

• Fresh parsley

Instructions:

1. Sauté the peppers first. Heat the olive oil in a pan over medium heat. Add only Turkish green pepper and sauté for about 3 minutes until fragrant.

   

2. Add chopped garlic and sauté until fragrant (about 2 more minutes).

3. Crumble the tofu with your hands directly on green peppers.

4. 

5. Season the tofu with turmeric ,brewer's yeast and kara Namak (=black salt) Mix well to coat the tofu.

6. 

7. When tofu is scrambled, move it to one side of the pan to make a room.

8. 

9. Stir in the chopped tomatoes into the cleared space. Sprinkle salt and cook until they soften and release their juices (about 7minutes). Let it simmer down into a saucy mixture.

10. 

11. Final touches Adjust seasoning—add pepper and chili flakes for heat.

12. Garnish with parsley. Serve hot with crusty bread or fresh pita!

Tips:

• Use medium-firm tofu for this egg-like texture. You could buy them at most

  Asian supermarket.

• If you would like to keep the shape of tofu you could just slice them.