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Vegan Shakshuka | One Pot, 30 Minutes!

Vegan Shakshuka

  • Author: Deborah Davis
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 2-4 1x
  • Category: Entree
  • Method: Stove-Top
  • Cuisine: Mediterranean, Vegan, Gluten-Free

Description

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.


Ingredients

  • 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

To Serve:

  • Chopped parsley
  • Naan or pita bread

Instructions

  1. Place tofu on a plate lined with a paper towel and set aside to drain some of the excess liquid.
  2. Heat olive oil in a skillet.
  3. Add the onion and cook until translucent, about 5 minutes.
  4. Stir in the cumin, paprika, and garlic. Stir to cook for 1 minute.
  5. Add the harissa sauce, tomatoes, and bay leaf. Bring to a simmer and cook for 5 minutes.
  6. Add the spinach and stir. Cook until wilted, about 3 minutes.
  7. 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.
  8. Serve hot with naan bread and garnish with fresh chopped parsley.

Nutrition

  • 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