Published 27th August 2026
Recipe: Harissa scrambled tofu
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This spicy, zesty and speedy lunch packs in 6 plants, 10-15g fibre, plant protein, fermented foods and healthy fats, making it a great lunch option to keep you satisfied for the whole afternoon.
Serves: 1
Cooking time: 20 minutes
Plant count: 6
Fibre: 10-15g
Ingredients
One or two slices of seeded sourdough
1tbsp extra virgin olive oil
1tsp honey
100g tofu
1tsp Harissa paste
2tbsp cottage cheese
1tbsp kimchi / sauerkraut
6 Cherry tomatoes
Zest and juice of one lime
Handful chopped coriander leaves and stalks
1 scoop Daily30
Swaps
Cottage cheese → Avocado
Tofu → Tempeh
Additions
Spinach. Add to the pan along with the cherry tomatoes and cook until wilted.
Method
Add the olive oil to a pan on a medium heat.
Crumble the tofu into the pan, and mix to coat in the olive oil.
Cook for 5 mins until golden.
Stir in the harissa paste and honey and cook for 5 more mins.
Meanwhile, toast your sourdough.
In a bowl, mix the cottage cheese, lime zest, kimchi/sauerkraut and coriander.
Top the toast with the cottage cheese mix.
Add the cherry tomatoes to the pan and cook for 3-5 mins. Enough to be heated through, longer if you want them to be jammy.
Squeeze of the lime juice just before taking off the head.
Add the tofu mix to the toast and top with Daily30 to serve.
