Vegan Turkish Menemen

Sunrise over the Black Sea, Turkey.

I discovered this simple yet delicious breakfast in Istanbul. Back in my own kitchen, I’ve found this dish is easy to make and very filling. Unlike an omelette, the ingredients are just scrambled together. While menemen is usually made with eggs, I’ve substituted tofu for this version. And a note on the peppers: how spicy you like your food will determine what peppers you use. If you don’t like spice, then just stick with bell peppers.Also: today is my last final presentation in grad school for this semester! I know I haven’t been posting that much in the past few weeks, but my time is about to become my own again.

Ingredients

3-4 ripe tomatoes

1 red bell pepper

1 small, spicy pepper (I used a jalapeño)

1 medium onion

-3/4 lb tofu

1 tsp turmeric

1 tsp cumin

olive oil

salt and pepper to taste

1. Dice the onions and peppers, and saute them in olive oil for 5 to 8 minutes.
2. While the vegetables are cooking, crumble the tofu in a bowl, and mix with the turmeric and cumin. (I find it’s easiest just to use my hands.)
3. Once the onions start to get translucent, add the diced tomatoes. Saute for an additional 2 minutes.
4. Add the tofu, and mix with the vegetables thoroughly.
5. Fry the tofu and veggies until crisp.

• Servings: 2-4
• Time: 20-30 minutes
• Difficulty: easy
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Ingredients

3-4 ripe tomatoes

1 red bell pepper

1 small, spicy pepper (I used a jalapeño)

1 medium onion

-3/4 lb tofu

1 tsp turmeric

1 tsp cumin

salt and pepper, to taste

olive oil

1. Dice the onions and peppers, and saute them in olive oil for 5 to 8 minutes.
2. While the vegetables are cooking, crumble the tofu in a bowl, and mix with the turmeric and cumin. (I find it’s easiest just to use my hands.)
3. Once the onions start to get translucent, add the diced tomatoes. Saute for an additional 2 minutes.
4. Add the tofu, and mix with the vegetables thoroughly.
5. Fry the tofu and veggies until crisp.