Turkish-Style Vegan Tofu Scramble (Vegan Menemen) Recipe

• 3 tablespoons (45ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon (about 2g) crushed Urfa chilies (see note)
• 1/4 teaspoon (about 1g) dried oregano (optional)
• 1 small onion, finely diced (about 3/4 cup; 4 ounces; 115g)
• 3/4 cup finely diced
• ,
• , or Chinese green long peppers (4 ounces; 115g)
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped peeled ripe fresh tomatoes or drained canned tomatoes (4 ounces; 115g)
• 1 (14- to 16-ounce; about 400g) block soft silken tofu
• Chopped fresh parsley, to garnish
• Bread, for serving

1. In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add Urfa chilies, oregano (if using), onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color, about 5 minutes longer. Remove half of mixture and reserve.
2. Add tofu and season with salt and pepper. Cook, folding gently, until tofu is heated through and broken into large curds. Gently fold in reserved vegetable mixture. Sprinkle with chopped parsley and serve with bread.

extravirgin olive oil, chilies, oregano, onion, peppers, kosher salt, peeled ripe fresh tomatoes, silken, fresh parsley, bread

Taken from www.seriouseats.com/recipes/2016/03/turkish-style-vegan-tofu-scramble-menemen-vegan-experience-recipe.html (may not work)