Shakshouka

shakshouka-pan

You gotta love a middle eastern breakfast. Comforting and zingy, it’s just what you need to start the day. When I ate eggs, we used to eat shakshouka on a weekly basis. Since going vegan it’s probably the dish I’ve thought about the most. So… I veganised it! And it is delicious. Who needs eggs when you can have tofu scramble! (Tofu is my new favourite thing by the way) It actually holds together way better than eggs and leaves you feeling lighter after eating it.

This dish is also great for lunch or a quick dinner. Serve it on it’s on or with some warm toast.

shakshouka-close-up

Ingredients

1          Onion

1          Garlic clove

1          Red pepper (thinly sliced into strips)

200g   Firm Tofu

200g   Baby tomatoes (chopped in half)

100g   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

Method – Serves 2 

  1. Dice the onion and gently fry in a pan with some olive oil. Add the crushed garlic, pepper, cumin and turmeric.
  2. Once the pepper has softened 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 100 ml 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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