| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
Assuming the provided nutrition facts are for the complete dish, the per-serving nutrition for the Vegan Shakshuka with Spinach and Tofu recipe that feeds six people would be as follows:
| kcal | fat | saturates | carbs |
| 36.5 | 2.3g | 1.5g | 2.3g |
| sugars | fibre | protein | salt |
| 0.7g | 0.2g | 1.3g | 0.09g |
Note: These numbers are rounded to the nearest one decimal place.
Why I Love Israeli Vegan Shakshuka with Spinach and Tofu
There’s no denying the versatility of this Vegan Shakshuka with Spinach and Tofu recipe. It’s a tantalizing blend of vibrant flavors, textured delights, and wholesome ingredients that shine through in every bite. I enjoy this recipe for its warmth and comfort, remarkably reminiscent of the cozy homestyle cooking technique of the Middle East, specifically Israel.
My Outdoorsy Montana Roots Meets World Cuisine
While my culinary journey stemmed from the sprawling landscapes of Montana, I found myself intrinsically drawn to discovering fresh and exciting flavors from around the world. A dish like Vegan Shakshuka brings an adventurous collision of my staple Montana rancher’s palate, and the intricate goodness of international cuisine. From bison burgers to this vegan culinary marvel, my appreciation for food expands beyond any cultural or traditional boundaries.
Stepping Outside My Comfort Zone with Vegan Shakshuka
The star of the recipe is undoubtedly the silken tofu, a non-dairy addition that invigorates the recipe with an unexpected twist. The spinach and diced tomatoes entwine to manifest this warm and hearty dish, pleasing everyone’s appetite with bursts of flavors. A wonderful thing about this recipe is how it mimics the depth and richness of traditional meat dishes, like my venison steaks; while offering a health-conscious, equally satisfying alternative for our vegan friends.
The versatile nature of the Vegan Shakshuka with Spinach and Tofu lends itself to various applications. One can savor it as an indulgent meal by itself, accompanied with whole grain bread, or perhaps pair it with a simple green salad for a well-rounded feast.
One can’t talk of Shakshuka without acknowledging Yotam Ottolenghi, a chef whose Israeli-inspired kitchen gems have made waves in the international food scene. His culinary tales and innovative approach have often inspired my creativity, pushing me to tailor and harmonize dishes to my liking, as I have with this recipe.
Everyone loves personal touches, and the versatile elements in this Vegan Shakshuka invite a multitude of possible modifications. Be adventurous! Perhaps you might even stumble upon a beautiful blend reminiscent of a favorite dish, like my venison steaks, or find a new favorite altogether.
What You’ll Need
- 2 tablespoons Olive Oil
- 1 large Onion, finely chopped
- 1 Red Bell Pepper, finely chopped
- 4 cloves Garlic, minced
- 1 teaspoon Cumin Powder
- 1 teaspoon Paprika
- 1/8 teaspoon Cayenne Pepper
- 1 can (28 oz) Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Sugar
- Salt to taste
- Black Pepper to taste
- 1 pack (12.3 oz) Silken Tofu
- 2 cups Fresh Spinach, roughly chopped
- 1/4 cup Fresh Parsley, chopped
- Whole Grain Bread, for serving
Method
Step One
Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the finely chopped onion and red bell pepper to the pan. Saute until they start getting soft.
Step Two
Add the minced garlic to the pan, along with the cumin powder, paprika, and cayenne pepper. Stir well and cook for a minute to allow the flavors to mix together.
Step Three
Add the can of diced tomatoes, the tomato paste, and sugar to the skillet. Stir everything together and season with salt and black pepper to taste. Let everything simmer for about 10 minutes.
Step Four
While the tomato mixture is simmering, drain the silken tofu and cut it into large chunks. Add these chunks to the skillet and gently stir them into the mixture.
Step Five
Add the roughly chopped fresh spinach to the skillet, stirring gently until the spinach wilts and blends into the rest of the ingredients. This should take about 3 to 5 minutes.
Step Six
Once everything is well mixed and the spinach is wilted, sprinkle the chopped fresh parsley over the top of the mixture. Serve your Vegan Shakshuka immediately, with whole grain bread on the side for dipping.
