Vegan Turkish Menemen (tofu stir fry) Revisited

Ho Ho Ho!  Christmas is right around the corner already and I’m sure many of you are a very busy as a result.

As such, I wanted to share some videos of one of my favorite quick and healthy tofu stir frys:  Vegan Turkish Menemen 

If you are fast with the knife, you could be eating in less than 20 minutes start to finish.

This dish will warm anyone up from the inside out. No heating required.

If you aren’t sweating by the time you finish eating this, you didn’t use enough chile!!

An added bonus is the Christmas colors – red tomato, green pepper, and white tofu. All the protein, carbs and fiber you need.

You could even serve this at your Christmas potluck I suppose. Just make sure to warn people it may be spicy. (except maybe the person you secretly don’t like, ha!)

Hope this inspires you to try it out. Thanks for reading and have a great weekend !

Video: Vegan Turkish Menemen (tofu scramble) with Shishito Peppers and Urfa Chile

• Short edit has annotations
• Long edit is raw and uncut.
• The short edit is on top and long edit on the bottom.

Would love to hear your thoughts, complements, and criticisms.

I’m still learning how to do these videos and hope to get better with more experience.

Original Post : Vegan Turkish Menemen (tofu scramble) with Shishito Peppers and Urfa Chile

Print Recipe

Vegan Turkish Menemen with Shishito Peppers Yum

Course

Main Dish

Cuisine

New American

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 3 tablespoons olive oil
• 3/4 teaspoon crushed Urfa chilies
• 1/4 teaspoon dried oregano
• 1.5 cups chopped onion
• 1.5 cup finely diced shishito OR padrón OR Chinese green long peppers
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon Kosher salt
• 1 cup tomatoes chopped
• 1 block soft tofu 14- to 16-ounce; softer is better

Course Main Dish Cuisine New American Prep Time 10 minutes Cook Time 15 minutes Servings people Ingredients 3 tablespoons olive oil 3/4 teaspoon crushed Urfa chilies 1/4 teaspoon dried oregano 1.5 cups chopped onion 1.5 cup finely diced shishito OR padrón OR Chinese green long peppers 1 teaspoon freshly ground black pepper 1/4 teaspoon Kosher salt 1 cup tomatoes chopped 1 block soft tofu 14- to 16-ounce; softer is better

Instructions

1. In cast iron skillet, heat olive oil on medium heat and add Urfa chili powder, oregano, onion, and peppers.
2. Cook, stirring frequently, until soft, about 8 minutes.
3. Add tomatoes and cook another about 3 minutes.
4. Add salt and black pepper.
5. Add tofu and incorporate into peppers, tomatoes, and onions.
6. Cook until tofu is heated through
7. Serve with labneh and flat bread

Recipe Notes

If you like your veggies, double the tomato, onion and shishito. May need to add a dash or two of urfa chile/salt to ensure the flavor is still there.

In case you missed them, here are some of my other vegan recipes!

• Vegan Masoor Dal with Curry Leaves and Coconut Milk
• Vegan Roasted Tomato Soup
• Vegan Split Pea Soup with Liquid Smoke
• Vegan Turkish Menemen (tofu stir fry) Revisited
• Red Quinoa Plate with Chard, Carrots, Onion, and Poached Egg
• Moyashi Goma-ae (mung bean sprouts with sweet sesame soy)
• Roasted Carrots, Onion, and Fennel with a Spiced Sherry Vinaigrette
• Warm Autumn Quinoa Salad with Hazelnuts, Apple, and Cranberries
• Arugula Salad with Roasted Kabocha, Pomegranate and Avocado
• Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)

Save

Save