Recipe Shakshuka with Silken Tofu & Spinach
Gluten-free option
Protein-packed
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Main meals
Breakfast & brunch
Breakfast is often called the most important meal of the day, and after tasting this Shakshuka, you’ll agree. Not only is it an easy cook, but a nourishing and flavour-packed way to start your day.
You will need
Serves 4
- 1 block organic silken tofu
- 30ml oil
- 1 clove garlic, thinly sliced
- 1 red onion, sliced
- 1 bunch English spinach (or baby spinach)
- 1 thumb ginger, microplaned
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 100ml vegetable stock
- Salt and pepper
To serve
- 50g vegan sour cream
- Loaf pide bread, sliced (gluten-free if needed)
- 1 bunch coriander
Recipe: Simon Toohey
Directions
-
Step 1
Bring a pot of water to the boil and add a solid palmful of salt.
-
Step 2
Take the leaves off from the hard stems and wash. Blanch for 15 seconds in the boiling water, remove and place in a bowl. Once the spinach has cooled slightly try to remove as much liquid as you can. Place on a chopping board and roughly chop.
-
Step 3
Place the tofu in the reserved salted water and cook for 3 minutes on a medium heat. Gently remove and set aside.
-
Step 4
In the meantime, add the oil in a pan on medium heat. Add the onion and fry until translucent, approx. 5 minutes.
-
Step 5
Add the ginger, garlic, coriander powder and cumin seeds and fry for another minute.
-
Step 6
Add the vegetable stock and the spinach and stir everything together seasoning along the way.
-
Step 7
Once the mixture has reduced and thickened, take off the heat. Dice the tofu and place the spinach mixture.
-
Step 8
Serve the shakshuka and top with vegan sour cream, coriander and serve with slices of bread.
Recipe: Simon Toohey
Shakshuka with Silken Tofu & Spinach
Directions
10 mins to prep
-
Step 1
Bring a pot of water to the boil and add a solid palmful of salt.
-
Step 2
Take the leaves off from the hard stems and wash. Blanch for 15 seconds in the boiling water, remove and place in a bowl. Once the spinach has cooled slightly try to remove as much liquid as you can. Place on a chopping board and roughly chop.
-
Step 3
Place the tofu in the reserved salted water and cook for 3 minutes on a medium heat. Gently remove and set aside.
-
Step 4
In the meantime, add the oil in a pan on medium heat. Add the onion and fry until translucent, approx. 5 minutes.
-
Step 5
Add the ginger, garlic, coriander powder and cumin seeds and fry for another minute.
-
Step 6
Add the vegetable stock and the spinach and stir everything together seasoning along the way.
-
Step 7
Once the mixture has reduced and thickened, take off the heat. Dice the tofu and place the spinach mixture.
-
Step 8
Serve the shakshuka and top with vegan sour cream, coriander and serve with slices of bread.
You will need
Serves 4
- 1 block organic silken tofu
- 30ml oil
- 1 clove garlic, thinly sliced
- 1 red onion, sliced
- 1 bunch English spinach (or baby spinach)
- 1 thumb ginger, microplaned
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 100ml vegetable stock
- Salt and pepper
To serve
- 50g vegan sour cream
- Loaf pide bread, sliced (gluten-free if needed)
- 1 bunch coriander