Easy Vegan Shakshuka
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
66 kcal
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Cuisine
Middle Eastern
Easy Vegan Shakshuka
Description
The recipe begins by softening onions and red pepper in oil, then adding garlic and warming spices including smoked sweet paprika, cumin, and turmeric. Chopped canned tomatoes are added and simmered until the sauce thickens and peppers cook through. A pinch of salt balances flavors and optional sweetener can mellow acidity.
Fresh spinach is stirred in briefly to wilt, adding color and slight bitterness. Silken tofu is broken into chunks and arranged over the sauce; some tofu is mixed with turmeric to mimic the appearance of egg yolks. Covering the pan steams the tofu gently, allowing it to warm and take on some flavor without losing its soft texture.
This vegan shakshuka offers a comforting and colorful alternative to the classic, with a rich tomato base and the creamy, delicate tofu providing contrast in texture.
Ingredients
- 1 yellow onion
- 3 garlic cloves
- 1 red pepper small
- 1 teaspoon smoked paprika sweet
- 1 ½ teaspoon cumin
- 14 oz chopped tomatoes canned
- 1 cup spinach
- 5 oz silken tofu
- ¼ teaspoon Turmeric
- cilantro fresh
- salt to taste
- black pepper to taste
Instructions
- Heat some oil in a pan and add chopped onion. Stir fry for a couple of minutes and then add minced garlic and chopped red pepper. Cook for 4-5 minutes.
- Add the smoked sweet paprika and cumin and cook for one more minute or until fragrant.
- Add the tinned chopped tomatoes and a pinch of salt. Leave simmering until the red peppers are cooked and the tomato sauce has reduced and is a richer and thicker sauce. At this point, you can add a little bit of sugar or another sweetener if the sauce is still acidic.
- Add the fresh spinach (washed and chopped) and cook for a further 2-3 minutes.
- Break the silken tofu block into chunks. Depending on your taste, you can leave bigger or smaller chunks. Take 2 tablespoons and mix with some turmeric powder to create the "egg yolk".
- Place the Silken tofu on the tomato base. We like making 3-4 silken tofu eggs. Then add some of the turmeric tofu on top creating a yolk-like shape. Put the lid on the pan or skillet, and leave cooking for about 3-4 minutes to heat up the silken tofu.
- Add fresh chopped cilantro and salt and pepper to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 155mg | 6% |
| Potassium | 437mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2008IU | 40% |
| Vitamin C | 52mg | 58% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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