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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

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10 mins to prep

  1. Step 1

    Bring a pot of water to the boil and add a solid palmful of salt.

  2. 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.

  3. Step 3

    Place the tofu in the reserved salted water and cook for 3 minutes on a medium heat. Gently remove and set aside.

  4. Step 4

    In the meantime, add the oil in a pan on medium heat. Add the onion and fry until translucent, approx. 5 minutes.

  5. Step 5

    Add the ginger, garlic, coriander powder and cumin seeds and fry for another minute.

  6. Step 6

    Add the vegetable stock and the spinach and stir everything together seasoning along the way.

  7. Step 7

    Once the mixture has reduced and thickened, take off the heat. Dice the tofu and place the spinach mixture.

  8. Step 8

    Serve the shakshuka and top with vegan sour cream, coriander and serve with slices of bread.

Recipe: Simon Toohey

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