🌶️ MIDDLE EASTERN TOFU SCRAMBLE BRUNCH PLATE * 1 batch Tofu Scramble (recipe linked above), but use this spice blend instead: - ¾ tsp ground cumin & ¾ tsp ground coriander - ½ tsp paprika - ¼ tsp turmeric - ⅛ tsp cinnamon & ground cloves - 1 pinch ground cardamom and 1 pinch nutmeg *Yogurt Sauce & Chili Oil - 1 tbsp Aleppo pepper (or 1 to 1.5 tsp red pepper flakes) - 2 tbsp extra virgin olive oil - ½ cup (113g) unsweetened coconut yogurt - 1 garlic clove, crushed with a press - 2 to 3 tsp lemon juice - ¼ teaspoon dried mint - Sea salt + black pepper to taste *Salad - 3 to 4 cups soft tender salad greens - Reserved chili oil - Lemon juice - Sea salt and black pepper *Pita bread and za'atar for serving
1. Add the chili flakes and olive oil to a small saucepan over low heat. Very gently simmer at the lowest simmer for 5 minutes. Take off the heat. 2. Stir together yogurt, garlic, 2 tsp lemon juice, mint, and ¼ tsp sea salt and pepper to taste. Taste, adding more lemon juice or salt as desired. 3. Drizzle some chili oil over the yogurt sauce. Reserve the rest of the chili oil for salad greens. 4. Mix together salad greens with a couple squeezes of lemon juice, reserved chili oil, and season with salt and pepper. 5. Heat up your pita in the oven at 350ºF for 5 minutes, or until warm. Then brush with olive oil and sprinkle with za'atar. Serve pita alongside tofu scramble, salad, and chili yogurt sauce.
CHAPTERS: 0:00 Introduction 0:23 The problem with most tofu scrambles 0:47 Selecting and pressing the tofu 1:26 Preparing the spice blend 3:00 The key to creamy tofu scramble 4:10 Tearing the tofu 4:46 Cooking tofu scramble 5:35 Flavor variations 6:00 Middle Eastern brunch plate 8:22 Taste test with my parents
