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Shakshouka

Gabriella Rizzello

Flavoursome tofu goodness for two.

1 Onion
1 Garlic clove
1 Red pepper (thinly slices into strips)
200g Firm Tofu
200g (1 cup) Baby tomatoes (chopped in half)
100g (1/2 cup) Baby spinach
1tsp Cumin
½ tsp Turmeric (or grating of fresh)
2tbsp Nutritional yeast
1 Lemon (juice)
Handful of coriander (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 100 ml 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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