Vegan Tofu Menemen (Tofu Scramble)

By replacing eggs with protein-rich tofu, we create a cholesterol-free, fully plant-based, and low-calorie vegan alternative to the traditional Turkish menemen.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 350g firm tofu, drained · 297 kcal in the whole recipe
• 15g olive oil (approx. 1.5 tablespoons) · 135 kcal in the whole recipe
• 80g green peppers, chopped · 16 kcal in the whole recipe
• 200g tomatoes, diced · 54 kcal in the whole recipe
• 1/2 teaspoon ground turmeric
• Salt and black pepper to taste

Method

1. Sauté the chopped green peppers in olive oil over medium heat for 3-4 minutes until softened.

   

2. Add the diced tomatoes and cook for about 5 minutes until they release their juices and soften.

   

3. Crumble the tofu with your hands directly into the pan, then add the turmeric, salt, and black pepper.

   

4. Stir well and cook for another 3-5 minutes until the tofu absorbs the flavors and resembles scrambled eggs.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.