Vegan Shakshuka

Vegan Shakshuka

  • Prepare: 5M
  • Cook: 25M
  • Total: 30M
Vegan Shakshuka

Vegan Shakshuka

Diets

  • Vegetarian

Ingredients

  • 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
  • Time
  • Prepare: 5M
  • Cook: 25M
  • Total: 30M

Found on

Description

This vegan shakshuka can be whipped up in 30 minutes and uses only one pan. It is the perfect weeknight meal for busy summer nights.

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.
  • Serves: 2-4
  • Prepare: 5 mins
  • Cook Time: 25 mins
  • TotalTime:
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Title:

Vegan Shakshuka | Dietitian Debbie Dishes

Descrition:

This vegan shakshuka can be whipped up in 30 minutes and uses only one pan. It is the perfect weeknight meal for busy summer nights.

Vegan Shakshuka

  • 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

The first person this recipe

dietitiandebbie.com

dietitiandebbie.com

517 0

Found on dietitiandebbie.com

Dietitian Debbie Dishes

Vegan Shakshuka | Dietitian Debbie Dishes

This vegan shakshuka can be whipped up in 30 minutes and uses only one pan. It is the perfect weeknight meal for busy summer nights.