Gabriella Rizzello

Vegan Shakshouka
Prep Time: 4M
Cooking Time: 10M
Serves: 2

There's more where this came from!


  1. 1 Onion
  2. 1 Garlic clove
  3. 1 Red pepper (thinly slices into strips)
  4. 200g Firm Tofu
  5. 200g (1 cup) Baby tomatoes (chopped in half)
  6. 100g (1/2 cup) Baby spinach
  7. 1tsp Cumin
  8. ½ tsp Turmeric (or grating of fresh)
  9. 2tbsp Nutritional yeast
  10. 1 Lemon (juice)
  11. Handful of coriander (roughly chopped)
  12. Handful of parsley (roughly chopped)
  13. Salt and Pepper
  14. Paprika for sprinkling
  15. Olive oil or coconut oil for frying

Flavoursome tofu goodness for two.

Serves 2.
Prep Time: 4 minutes
Cooking Time: 10 minutes


  • 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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