As we all ease back into this shorter holiday week, I’ve got another simple weeknight dinner recipe for you all today! This vegan shakshuka can be whipped up in one skillet from a can of tomatoes, spinach, a package of silken tofu, and a few spices. Shakshuka was actually a recipe that Will made for me early on in our relationship that impressed me. (I had no idea then how simple it is to make!) Typically, this dish is served with fried eggs but I wanted to put a vegan spin on it. Luckily, silken tofu is a great substitute.Print
This vegan shakshuka can be whipped up in 30 minutes and uses only one pan. It is the perfect weeknight meal for busy summer nights.
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3 cloves garlic, minced
- 2 tablespoons mild harissa sauce (optional)
- 1 (28 oz.) can fire roasted diced tomatoes
- 1 bay leaf
- 3 cups fresh spinach leaves
- 16 oz. container of silken tofu
- Salt and Ground Black Pepper, to taste
- Chopped parsley
- Naan or pita bread
- Place tofu on a plate lined with a paper towel and set aside to drain some of the excess liquid.
- Heat olive oil in a skillet.
- Add the onion and cook until translucent, about 5 minutes.
- Stir in the cumin, paprika, and garlic. Stir to cook for 1 minute.
- Add the harissa sauce, tomatoes, and bay leaf. Bring to a simmer and cook for 5 minutes.
- Add the spinach and stir. Cook until wilted, about 3 minutes.
- Chop tofu into large chunks and transfer to skillet. Stir gently to distribute through tomato sauce. Cook or 3-5 minutes. Add salt and pepper to taste.
- Serve hot with naan bread and garnish with fresh chopped parsley.
- Serving Size: 1/3 recipe
- Calories: 379 kcals
- Sugar: 9.5 g
- Sodium: 500 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 10.5 g
- Protein: 28 g
- Cholesterol: 0 mg