Introduction
Ever come home after a long day and just want to throw something together that feels like a warm hug in a bowl? That’s where this shakshouka with tofu and greens steps in like your new plant-based bestie. It’s cozy without being boring, packed with flavors that make your taste buds do a little happy dance, and it doesn’t ask for hours of your time—because, let’s be honest, who’s got that kind of energy weeknight after weeknight?
Whether you’re a vegan veteran or just dabbling in the green side, this dish is like a little celebration of all the good stuff plants can do. So grab your skillet, and let’s turn those humble ingredients into something that’ll make you forget all about that sad desk lunch you’d yesterday.
Spoiler alert: your future self is already doing a victory lap. Plus, choosing plant-based meals like this supports cruelty-free alternatives and a kinder approach to eating.
Ingredients
- 1 Onion
- 1 Garlic clove
- 1 Red pepper (thinly sliced into strips) (colorful crunch alert!)
- 200g Firm Tofu (protein power-up!)
- 200g (1 cup) Baby tomatoes (chopped in half)
- 100g (1/2 cup) Baby spinach
- 1 tsp Cumin
- ½ tsp Turmeric (or grating of fresh)
- 2 tbsp Nutritional yeast (cheesy vibes, no dairy!)
- 1 Lemon (juice)
- Handful of coriander (roughly chopped)
- Handful of parsley (roughly chopped)
- Salt and Pepper
- Paprika for sprinkling
- Olive oil or coconut oil for frying
This shakshouka recipe is basically a plant-powered party in your pan!
With tofu bringing the muscle and nutritional yeast sneaking in that cheesy goodness, even flexitarians won’t miss the eggs.
Plus, the fresh herbs and spices keep things lively—because who said vegan cooking can’t be fun and flavorful?
Adding spinach boosts the dish with extra vitamins and minerals, making it a nutritious start to your day.
How to Make It
Alright, let’s plunge into making this Shakshouka with tofu and greens — a plant-powered twist on a classic that’s as vibrant as your favorite summer playlist. Grab your trusty pan and start by gently frying one diced onion in a splash of olive oil until it’s all soft and slightly golden, like it’s just waking up from a cozy nap. Toss in a crushed garlic clove, those thin strips of red pepper, a teaspoon of cumin, and half a teaspoon of turmeric — this combo will have your kitchen smelling like a spice bazaar in no time.
Now, crumble 200 grams of firm tofu right into the pan with your hands (because cooking is more fun that way), stir in two tablespoons of nutritional yeast for that cheesy, umami punch, and let it all mingle and cook together for about five minutes. Your tofu’s about to soak up all those spicy, garlicky vibes.
Once your tofu is vibing with the spices, it’s time to brighten things up with 200 grams of baby tomatoes, halved because, well, who’s time to eat whole tiny tomatoes? Pour in about 100 ml of water to get things saucy, and let the tomatoes soften and break down, creating a lovely, rich base.
When the tomatoes start to look all juicy and cozy, throw in 100 grams of baby spinach — because every good plant-based meal wants a bit of green love. Let it cook down for another five minutes until the spinach wilts like it just heard a great joke.
Season it up with salt, pepper, and a generous squeeze of lemon juice from one fresh lemon to add a zing that’ll wake up your taste buds. Finish by sprinkling over a handful each of roughly chopped coriander and parsley, and a cheeky dusting of paprika for that smoky kick.
Serve it up with some crusty bread or just enjoy it straight from the pan — no judgment here! For an added burst of freshness, consider doubling the amount of chopped coriander to elevate the herbaceous notes in your dish.
Bonus Tips
- Crumble your tofu like it’s a breakup text—messy but totally satisfying.
- Feeling fancy? Swap baby spinach for kale and pretend you’re in a high-end brunch spot (vegan velvet vibes).
- Sprinkle extra paprika like you’re casting a magic spell—because this shakshouka deserves a little powof flavor!
Why You’ll Love It
This shakshouka flips the script on your usual tofu scramble by bringing in a zesty tomato party that’s basically a flavor fiesta in your pan. It’s the kind of dish that’s ready before you can say “vegan brunch,” perfect when you want something that feels fancy but doesn’t require a culinary PhD.
Plus, it’s super chill with swaps—spinach can do a happy dance with kale or chard, so you’re always just a veggie away from remixing the vibe. Basically, it’s plant-powered comfort that’s as flexible as your favorite yoga pose and twice as tasty.
Nutritional Info
These are estimated values.
Calories: 250
Protein: 18 g
Carbohydrates: 15 g
Fat: 12 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
