Vegan Baith Tomat (Arab Tofu Scramble with Tomatoes)
This vegan baith tomat is easy, simple, protein- filled and the perfect Arab breakfast or light dinner! Requiring only one pan and 20 minutes it will transport you back to your childhood.
Ingredients
- 2 medium tomatoes
- 1 tbsp olive oil
- ¼ unheaped tsp salt (in beginning- for adding over tomatoes to make them tender)
- 2 tbsp tomato paste
- 16 ounces medium or firm tofu block
- ¼ tsp tumeric
- ½ unheaped tsp black salt (save for later- adding with the rest of the spices for flavor)
- ¼ tsp garlic powder
- 2 tbsp nutritional yeast
- 2 tbsp non-dairy milk unsweetened
Instructions
- To peel the tomatoes: With a knife cut an x on the bottom of each tomato. Add the tomatoes into a bowl of boiling water from a kettle and submerge. Wait 2-3 minutes until the skin starts to peel. Peel and dice the tomatoes into quarters and add to pan. (Note: if you're in a rush and don't mind having the texture of the tomatoes in the dish, you can skip- not peeling works as well).
- Add 1/4 tsp salt over the tomatoes and cook covered with a lid on medium-high heat for 3-4 minutes, or until the tomatoes become tender. Then use a potato masher or fork directly in the pan to mash the tomatoes into a puree.
- Add the 2 tbsp of tomato paste and increase to high heat and cook for 3-4 minutes until the liquid from the tomatoes evaporates.
- Add the 1 tbsp of olive oil and stir for 1 minute.
- Next, add your tofu. With the same potato masher, crush the tofu block directly in the pan. You can also use your hands to break it up. Cook for 3–4 minutes, stirring often, or until most of the tofu's liquid has evaporated.
- Add the turmeric, black salt (1/2 tsp), garlic powder and nutritional yeast. Cook and stir continuously for 5 minutes.
- Add the non-dairy milk, stir and turn off heat. Serve with Lebanese flabread, olives, cucumbers, avocado slice or any other breakfast item.