Happy Meatless Monday! This is one of my favorite tofu scrambles ever! And because of that I’m excited to share it with you.
Turkish Menemen is traditionally made with eggs, but silky soft tofu makes a very suitable substitute.
This is a dish that actually tastes very complex despite having only a handful of ingredients.
I would easily eat this over the egg version should I have the choice.
The main source of spice and flavor, is the Urfa Chile, also called Isot biber.
Urfa chile is a really spicy chile native to Turkey. It has a distinct smoky and grape-like flavor and packs a punch.
The first time I made this recipe it was almost too hot since I doubled the amount of Urfa thinking it wasn’t going to be spicy enough. Learned my lesson there…
For the other ingredients, however, I do like to double the amount of tomato, onion and pepper. I think those are the tastiest parts of the dish. I think the tofu is really more of a filler, like a rice if you will, but more nutritious.
For the video below, I didn’t have enough tomato, so I left it at the original ratio.
I usually eat it with a whole wheat flat bread and labneh yogurt.
Labneh yogurt, is similar to cream cheese, but healthier in that it has less fat.
It’s a very good savory condiment you can add to take this dish to the next level. And I’m all about taking things to the next level 🙂 Yum!
Not having been to Turkey yet, I can’t compare how this tastes versus the real authentic Turkish Menemen, but if it is anywhere near, I am sure the real thing is just as good if not better.
One day I hope to try the real thing.
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Watch me cook up the dish here and let me know what you think!