Vegan Shakshuka

🛒 Ingredients

• Olive oil 15 g · 135 kcal
• Yellow onion 75 g · 30 kcal
• Garlic cloves 8 g · 11 kcal
• Red bell pepper 75 g · 23 kcal
• Canned diced tomatoes 200 g · 40 kcal
• Tomato paste 15 g · 12 kcal
• Cumin powder 1 g · 4 kcal
• Smoked paprika 1 g · 3 kcal
• Chili flakes 1 g · 3 kcal
• Firm tofu 100 g · 70 kcal
• Nutritional yeast 5 g · 20 kcal
• Turmeric powder 0 g · 1 kcal
• Fresh spinach 50 g · 12 kcal
• Fresh parsley or cilantro 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large skillet or cast-iron pan over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
2. Stir in minced garlic, red bell pepper, cumin, smoked paprika, and chili flakes. Cook for another 3-5 minutes until the bell pepper starts to soften.
3. Pour in canned diced tomatoes and tomato paste. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
4. While the sauce simmers, crumble the firm tofu into a bowl. Add nutritional yeast and turmeric powder, stirring gently to combine. Season with a pinch of salt and pepper.
5. After the sauce has simmered, stir in the fresh spinach until it wilts. Make two wells in the tomato sauce and spoon the seasoned tofu scramble into them, forming 'eggs'.
6. Cover the pan again and cook for another 5-7 minutes, allowing the tofu to heat through and meld with the sauce. Garnish with fresh parsley or cilantro before serving.