Harissa Tofu Scramble

This recipe was created almost by chance, trying to use up what I had on hand as leftovers one day. It was kind of a happy accident toward the end of the week, but it worked so well, that I intentionally recreated this to duplicate the results. Both the flavor and the colors in this are glorious, layered with warm spices, harissa seasoning, and a hint of the sweet balsamic glaze.

When these joyous flavors combine in one skillet, well…this is one of my favorite tofu scrambles anywhere ever now. So I started making this recipe weekly, and must have made it at least five times before I realized I hadn’t shared it with you yet!

So here it is.

Please note that the Roasted Red Cabbage is great made ahead of time. I like to make it at least a day in advance, and add it as leftovers, cold from the refrigerator. For me that really makes a huge difference in streamlining the prep.

You do whatever works best for you, and I hope you enjoy this as much as we do!

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HARISSA TOFU SCRAMBLE

Servings: 6 to 8
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1 large onion, diced
3 stalks celery, diced
1 red bell pepper, diced
1 jalapeño, minced
1 package extra firm tofu, crumbled
1 teaspoon harissa seasoning
1 teaspoon curry
3/4 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
kosher salt, to taste
coarsely ground black pepper, to taste

To finish:

1/2 head Roasted Red Cabbage (see below*)
1 medium cooked sweet potato, peeled, diced
3/4 cup fresh cilantro, minced (optional)

Instructions

Heat a large nonstick sauté pan (like a Scanpan) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Add celery, red bell pepper, and jalapeño. Continue sautéing for few minutes, and then add crumbled tofu and spices.

Continue cooking over medium high heat for several minutes, stirring occasionally as vegetables become tender and tofu begins to turn golden brown. Season with salt and pepper to taste.

Add roasted red cabbage and sweet potato, and combine gently. Allow the cabbage and sweet potato to heat through. Remove from heat. Garnish with fresh cilantro.

Serve hot, with sprouted whole grain Ezekiel English Muffins or tortillas.

Roasted Red Cabbage *

1 head red cabbage
2 tablespoons balsamic vinegar (or flavored balsamic)
2 tablespoons yellow mustard
1 tablespoon date syrup
kosher salt and coarsely ground black pepper, to taste

Instructions

Preheat oven to 400 degrees.

Remove the tough outer leaves of the cabbage and discard. With head of cabbage standing upright on a cutting board, carefully slice “steaks” evenly from top to bottom, about 3/4-inch each. (You’ll probably end up with around 6 to 8 of them.)

Place cabbage steaks on a nonstick roasting pan (Scanpan is my favorite) or baking sheet. Mix together balsamic vinegar, yellow mustard, and date syrup. Brush over cabbage slices evenly. Sprinkle with salt and pepper.

Roast cabbage steaks uncovered for 45 to 50 minutes, or until tender.

Remove from oven. Serve immediately, or refrigerate until ready to serve. Reserve 1/2 of the finished roasted cabbage for Harissa Tofu Scramble recipe above.