Vegan Shakshuka

• Vegetarian

• Produce

  • 1 Bay leaf
  • 3 cloves Garlic
  • 1 Onion
  • 1 Parsley
  • 3 cups Spinach, fresh leaves
  • 1 (28 oz. can Tomatoes, fire-roasted

• Refrigerated

  • 1/2 (16 oz. container Silken tofu

• Condiments

  • 2 tbsp Harissa sauce, mild

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Naan or pita bread

Found on dietitiandebbie.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• ½ teaspoon cumin
• ½ teaspoon paprika
• 3 cloves garlic, minced
• 2 tablespoons mild harissa sauce
• 1 (28 oz.) can fire roasted diced tomatoes
• 1 bay leaf
• 3 cups fresh spinach leaves
• ½ (16 oz.) container of silken tofu
• Salt and Ground Black Pepper, to taste
• Chopped parsley
• Naan or pita bread

Directions

• Place tofu on a plate lined with a paper towel and set aside to drain some of the excess liquid.
• Heat olive oil in a skillet.
• Add the onion and cook until translucent, about 5 minutes.
• Stir in the cumin, paprika, and garlic. Stir to cook for 1 minute.
• Add the harissa sauce, tomatoes, and bay leaf. Bring to a simmer and cook for 5 minutes.
• Add the spinach and stir. Cook until wilted, about 3 minutes.
• Chop tofu into large chunks and transfer to skillet. Stir gently to distribute through tomato sauce. Cook or 3-5 minutes. Add salt and pepper to taste.
• Serve hot with naan bread and garnish with fresh chopped parsley.