Sunshine on a Plate: A Vegan Menemen Adventure
Okay, okay, I know what you're thinking – another recipe, another blog post. But trust me, this one’s different. It’s got sunshine in it, even if the weather outside is doing its best impression of a grumpy badger.
My week started with a bit of a drama when my partner, Duncan, decided to participate in a 26km race. He's been battling with a painful lung infection (pleurisy), which has made him feel under the weather, I have been nursing him with colourful, nutritious food!
So, what do you do when the weather is dismal and your loved one is down with the lurgy? You cook up a storm, that's what! And today, I'm sharing my version of a traditional Turkish delight: Menemen – but with a vibrant vegan twist!
What is Menemen?
Menemen is a Turkish dish that's traditionally served for breakfast, but it's fantastic anytime you need a bit of comfort. It's similar to shakshuka, featuring eggs cooked in a spicy tomato and pepper sauce. Since that lovely, flavorful sauce is naturally vegan, making this plant-based is super easy!
The Magic of Silken Tofu
The real secret to this vegan version? Silken tofu! Now, I know what you're thinking – tofu? But this isn't just any tofu. Seasoned with black salt (kala namak) and turmeric, it transforms into the perfect, eggy scramble. I’ve tested this on a few unsuspecting meat-eaters, and they were utterly convinced. I find silken tofu mimics the texture of cooked egg whites perfectly.
And here's the best part: this dish is even better the next day! The flavors meld together beautifully, and all you need to do is warm up the seasoned tofu in the sauce. Perfect for those of us who like a bit of meal prep.
The Recipe
This recipe serves two and takes about 50 minutes from start to finish.
Ingredients:
- 4 tsp olive oil
- 1 small onion, diced finely
- 2 garlic cloves, diced finely
- 1 pointy red pepper, deseeded and sliced thinly
- 3 green Mehmet sweet Turkish peppers OR green bell pepper, deseeded and sliced thinly
- ½ tsp cumin
- ½ tsp smoked sweet paprika
- 400 g / 14 oz can of quality plum skinned tomatoes (OR 3 medium ripe tomatoes)
- ½ tsp salt, adjust to taste
- 200 g / 7 oz firm silken tofu
- ¼ tsp kala namak (black Indian salt)
- ¼ tsp turmeric
- Black pepper, to taste
- 1 tsp date syrup, or sugar, adjust to taste (optional)
- Fresh parsley, chopped finely
- Urfa chilli or mild pul biber chilli flakes, adjust to taste
Method:
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until softened and translucent.
- Add the chopped garlic and sliced peppers, cooking for another 2 minutes until fragrant and softened.
- Stir in the cumin and smoked paprika and fry them off gently for a minute.
- Add the tomatoes, their juices, and a can’s worth of water. Season with salt and allow the sauce to reduce on a low heat.
- Drain the tofu and break it up with a spoon into chunks. Season with black salt and turmeric.
- Once the sauce has thickened, taste and season with salt, pepper, and date syrup (or sugar), if needed.
- Place the seasoned tofu on the sauce and cover with a lid. Add a cup of cooked chickpeas for extra protein if desired.
- Serve with toasted Turkish bread, fresh parsley, and Urfa chilli flakes.
Notes:
- If you cannot find Urfa chilli flakes, just use a substitute. Add a pinch of smoked paprika to achieve the same smokey depth
- Kala namak is a unique salt with a sulfurous flavor, it's what gives the tofu that authentic eggy flavor.
Final Thoughts
This Vegan Menemen is a hug in a bowl, perfect for those days when you need a bit of sunshine and warmth. It’s easy, healthy, and packed with flavor – just the thing to get you through a grey day (or a mild bout of pleurisy!). Enjoy, friends!
If you make this recipe please tag me on Instagram using the #lazycatkitchen hashtag and @lazycatkitchen. I love seeing your takes on my recipes!