This Turkish-style tofu with Chilli Butter & Garlic Yoghurt is a delicious vegan alternative to Turkish eggs. I’ve definitely found my new favourite brunch dish — it does not disappoint!
Aleppo pepper, also known as pul biber, is a coarsely ground red pepper originating from the middle east. It’s slightly smoky and less spicy than regular chilli flakes and it gives a warming but not overpowering flavour to the butter in this recipe. You should be able to find it in large supermarkets or international food shops. If you can’t get hold of it, you can use a combination of smoked paprika and chilli flakes. I would suggest 1 1/2 tsp of smoked paprika and 1/2 tsp of chilli flakes.
Turkish-Style Tofu with Chilli Butter & Garlic Yoghurt
- 200 g unsweetened soya yoghurt
- 2 cloves of garlic
- 150 g firm smoked tofu
- 2 tbsp good quality vegan butter or olive oil
- 3 tsp Aleppo pepper/pul biber
- 1 tbsp chopped dill
- A few slices of sourdough
- Add the yoghurt to a flat/pasta type bowl. Grate or mince the garlic and stir through the yoghurt. Season with a pinch of salt.
- Crumble the tofu into the pan and add 1 tsp oil. Fry over a medium heat until warmed through and lightly coloured on the edges. Put the tofu on top of the yoghurt in the bowl.
- In the same pan, melt the butter over a low heat. Once completely melted, stir in the Aleppo pepper flakes. It should go nice and frothy. Take off the heat and leave to sit for a minute or so.
- Drizzle the chilli butter over the tofu and the yoghurt. Sprinkle on the dill, dunk your sourdough and enjoy!