Silken tofu replaces soft eggs for a smoky-hot, saucy start to the day.
. Way at the top of that list, just under pizza, was eggs. I love eggs, especially when they're soft, creamy, and custardy, which is why none of the vegan"tofu scramble" recipes I've seen have ever really appealed to me. They tend to be aimed at folks who like their eggs extra firm and artificially yellowed with turmeric. When I look for egg dishes that would do well in a vegan incarnation, I look to recipes that are intentionally soft and tender.
Because it has so many strong flavors and a texture that's easily captured with silken tofu, it works incredibly well as a vegan breakfast.It's possible to make it with regular hot paprika, but do yourself a favor and order some Urfa chilies online. They have a sweet, almost raisin-like aroma, with a distinct smokiness and a touch of heat. They're absolutely delicious on eggs, salads, grilled vegetables, you name it.
With egg-based menemen, you have to tread a very, very thin line between undercooked and overcooked eggs . With tofu-based menemen, you have no such concerns. You can cook that tofu as long as you'd like and still end up with perfectly custardy, moist, tender curds. I pour a little more olive oil over the top, along with some chopped chives or parsley, just before serving. The texture is somewhere between soft scrambled eggs and a dip, so, if you want to really go at it, you don't even need to bother with a spoon—just use bread as an edible utensil. With dishes like these, I find myself craving eggs just aNot the highest compliment she's ever given me, but I'll take it.
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