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Shakshouka

Gabriella Rizzello

Flavorsome tofu goodness for two.

1 Onion
1 Garlic clove
1 Red pepper (thinly sliced into strips)
7 oz. Firm Tofu
1 cup Baby tomatoes (chopped in half)
1/2 cup Baby spinach
1 tsp Cumin
½ tsp Turmeric
2 tbsp Nutritional yeast
1 Lemon (juiced)
Handful of cilantro (roughly chopped)
Handful of parsley (roughly chopped)
Salt and Pepper
Paprika for sprinkling
Olive oil or coconut oil for frying

Serves 2.

Dice the onion and gently fry in a pan with some olive oil. Add the crushed garlic, pepper, cumin, and turmeric.

Crumble the tofu into the pan using your hands, add the nutritional yeast and mix until well combined. Leave to cook for 5 minutes.

Add the chopped tomatoes to the pan along with 1/2 cup of water. Once the tomatoes start to break down add the spinach. Leave to cook for another 5 minutes.

Add the seasoning, squeeze over the fresh lemon juice and sprinkle over the herbs and paprika.

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