Vegan Menemen with Crumbled Tofu Feta
Menemen is a beloved Turkish classic, traditionally made with eggs; this vegan version swaps eggs for seasoned crumbled tofu and tangy vegan feta to keep all the rich, sweet‑savoury flavour and hearty texture. It features tender peppers, onions, and ripe tomatoes simmered in warm spices, topped with creamy, salty cheese and fresh herbs. Perfect for breakfast, brunch, or a light main meal, best served with crusty bread.
Shared by novi
Time
35 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion, thinly sliced
- 2 green bell peppers, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
- 3–4 ripe tomatoes, diced (or 400g canned chopped tomatoes)
- 2 garlic cloves, minced
- 1 tsp mild paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 150g firm tofu, crumbled
- 100g vegan feta cheese, crumbled
- 1 tbsp lemon juice (optional, for extra brightness)
- Fresh parsley, chopped, for garnish
- Optional: Aleppo pepper or chilli flakes for a gentle heat
👩‍🍳 Instructions
- 1
Sauté the base: Heat olive oil in a wide pan over medium heat. Add onion and cook for 4–5 minutes until soft and translucent. Add bell peppers and cook for another 5–6 minutes until tender‑crisp.
- 2
Simmer the sauce: Stir in garlic, paprika, cumin, oregano, salt, and pepper. Cook for 30 seconds until fragrant. Add tomatoes, lower heat slightly, and simmer for 8–10 minutes until the tomatoes break down into a thick, rich sauce.
- 3
Add the tofu: Gently fold in the crumbled tofu and lemon juice. Simmer for 3–4 minutes just to warm through and absorb the flavours — do not over‑stir.
- 4
Finish: Scatter the vegan feta over the top. Turn off the heat, cover, and let sit for 1 minute so the cheese softens slightly.
- 5
Serve: Top generously with fresh parsley and extra pepper or chilli flakes. Serve immediately with warm crusty bread or pide.