Gabriella Rizzello
Shakshouka is typically made with eggs, but in this plant-based version uses tofu. The perfect breakfast or brunch.
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
1 tsp cumin
½ tsp turmeric (or grating of fresh)
2 tbsp 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
Shakshouka is typically made with eggs, but in this plant-based version uses tofu. The perfect breakfast or brunch.
1. Dice the onion and gently fry in a pan with some olive oil. Add the crushed garlic, pepper, cumin and turmeric.
2. Crumble the tofu into the pan using your hands, add the nutritional yeast and mix until well combined. Leave to cook for 5 minutes.
3. Add the chopped tomatoes to the pan along with 100ml of water. Once the tomatoes start to break down add the spinach. Leave to cook for another 5 minutes.
4. Add the seasoning, squeeze over the fresh lemon juice and sprinkle over the herbs and paprika.
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