Vegan Shakshuka
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.
Servings: 3 servings
Calories: 269kcal
Ingredients
- 16 oz. container of silken tofu
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 3 cloves garlic, minced
- 1 teaspoon sugar (optional)
- 1 can (28 oz) fire roasted diced tomatoes
- 3 cups fresh spinach leaves
- Sea salt and Ground Black Pepper to taste
To Serve:
- Chopped parsley
- Naan or pita bread
Instructions
- 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 pepper to a skillet and cook over medium heat until translucent, about 5 minutes.
- Stir in the tomato paste, cumin, paprika, chili powder, garlic, and sugar. Stir to cook for 1 minute.
- Add the tomatoes. Bring to a simmer and cook for 8-10 minutes so that it starts to thicken.
- Add the spinach and stir. Cook until wilted, about 2 minutes.
- Break the tofu into large chunks and add to the 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.
Notes
- Use a large deep skillet or large cast iron skillet for this recipe.
- I also enjoy serving this over couscous or rice.
- The sugar is optional, but it does help cut the acidity of the canned tomatoes.
Nutrition
Serving: 1/3 recipe | Calories: 269kcal | Carbohydrates: 27g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 154mg | Potassium: 1240mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4972IU | Vitamin C: 90mg | Calcium: 194mg | Iron: 6mg