Vegan Shakshuka

Transform your brunch game with this vibrant and wholesome Vegan Shakshuka, a delicious plant-based twist on the classic North African dish! Packed with protein-rich crumbled tofu seasoned with turmeric and nutritional yeast, this hearty recipe features a bold, flavorful tomato sauce infused with smoked paprika, cumin, and a touch of heat from red pepper flakes. Tender spinach and sweet red bell peppers add a burst of freshness, while fresh parsley delivers the perfect finishing touch. Quick to prepare in just 40 minutes, this one-pan wonder is ideal for breakfast, lunch, or dinner. Serve it with crusty bread or quinoa for a satisfying, nutrient-packed meal. Whether you’re vegan or just looking for a healthy and flavorful recipe, this Vegan Shakshuka is sure to impress!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 1 teaspoon Turmeric powder
• 2 tablespoons Nutritional yeast
• 2 tablespoons Olive oil
• 1 piece Medium onion, diced
• 1 piece Red bell pepper, diced
• 3 pieces Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.25 teaspoon Crushed red pepper flakes
• 400 grams Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 150 grams Spinach

Directions

Step 1

1. Begin by preparing the tofu. Press the tofu to remove excess water and then crumble it into small pieces that resemble scrambled eggs.

Step 2

2. Season the crumbled tofu with turmeric powder and nutritional yeast. Stir to combine and set aside.

Step 3

3. In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until the onion is translucent, about 5 minutes.

Step 4

4. Stir in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes. Cook for about 1 minute, until the spices are fragrant.

Step 5

5. Add the canned crushed tomatoes and tomato paste to the skillet, stirring to combine. Season with salt and black pepper.

Step 6

6. Reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld together.

Step 7

7. Gently fold the seasoned crumbled tofu and spinach into the tomato mixture, covering the skillet and cooking for an additional 5 minutes until the spinach is wilted.

Step 8

8. Taste and adjust seasoning if necessary.

Step 9

9. Serve the Vegan Shakshuka hot, garnished with fresh parsley. It pairs well with crusty bread or a side of quinoa.

Nutrition Facts

Serving size	(1333.8g)

Amount per serving	% Daily Value*
Calories	1179.7

Total Fat 66.7g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 3168.0mg	0%
Total Carbohydrate 75.8g	0%
Dietary Fiber 30.4g	0%
Total Sugars 34.5g
Protein 85.7g	0%

Vitamin D 0IU	0%
Calcium 3168.5mg	0%
Iron 26.0mg	0%
Potassium 4876.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 27.5%

Carbs: 24.3%