With the rise in veganism, quite a few sayvy cafes and restaurants are adding this type of brunch dish to their menus. This dish, which is kind of a mixture between a hash and shakshuka makes a great weekend brunch, when you fancy something cooked, that doesn’t feature dairy. The tofu replaces the eggs, meaning you still get your protein hit. It’s great for using up leftover veg or whatever you have available. This one has aubergine, tomatoes and beans (because that’s what I had in my fridge), but peppers, mushrooms, courgettes etc would also work well.
200 grammes of firm silken tofu
3 good quality medium sized tomatoes diced
1 red onion thinly sliced
Runner beans, sliced into 2 inch pieces or any other green beans
1 small aubergine diced into 1cm pieces
2 cloves garlic, crushed
1 teaspoon smoked or sweet paprika
Quarter a teaspoon of turmeric
1 teaspoon of capers
1 tablespoon of olive oil
First wrap the tofu in tissue paper on a plate and place another plate or something heavy on top to drain out the liquid and leave for 15 minutes whilst you prepare the rest of the dish. Heat the oil in a heavy based frying pan or wok over a medium heat. Cook the onions and aubergine for approximately 5 minutes until softened. Add the paprika, a good pinch of freshly ground pepper, salt, garlic and beans, cook for three minutes, stirring regularly. Add the tomatoes, turn up the heat slightly and cook for 10 minutes. Crumble the tofu with your fingers. Move the vegetables to one side of pan and add the tofu to the other side, cook it for two more minutes and then stir it through with the rest of the vegetables. Stir through the capers. Serve with some nice fresh bread.