Vegan Egyptian Gebna Makleyah Recipe | Cooking With Jade

Vegan Egyptian Gebna Makleyah Recipe

2 MINS READ
Vegan Egyptian Gebna Makleyah Recipe
Chef Jade_VEGAN EGYPTIAN GEBNA MAKLEYAH

VEGAN EGYPTIAN GEBNA MAKLEYAH

Prep Time 10 minutes
Cook Time 20 minutes
Cuisine Egyptian
Servings 4

Equipment

  • Non-stick skillet or frying pan
  • Wooden spoon or spatula
  • Knife
  • Cutting board

Ingredients
  

  • 1 block of firm tofu drained and pressed
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 cup vegetable broth

Instructions
 

  • Crumble the drained and pressed tofu into small pieces using your hands or a fork.
  • In a small bowl, mix together the nutritional yeast, cornstarch, salt, garlic powder, turmeric, and paprika.
  • Heat the olive oil in a non-stick skillet or frying pan over medium heat.
  • Add the crumbled tofu to the pan and sauté for about 3-4 minutes until it starts to brown slightly.
  • Sprinkle the spice mixture over the tofu and stir well to coat the tofu evenly with the spices.
  • Pour the vegetable broth into the pan and stir gently to combine. Reduce the heat to low and let the mixture simmer for about 10-12 minutes, stirring occasionally, until the liquid is absorbed and the tofu has a cheese-like texture.
  • Remove the pan from heat and transfer the vegan Egyptian Gebna Makleyah to a serving dish.
  • Serve the Gebna Makleyah warm as a side dish or use it as a filling for sandwiches, wraps, or salads.

Notes

NUTRITIONAL FACTS:
Calories: 120 | Total Fat: 7g | Total Carbohydrates: 5g | Dietary Fiber: 2g | Protein: 12g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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