White Bean Shakshuka

Dianne

Shakshuka is a Mediterranean dish that consists of eggs poached in a sauce of tomatoes, peppers, and onion. It’s something that’s easily veganized using tofu. I’ve also added some beans here, because that’s how I roll. It’s often served for breakfast, but it’s a dinner dish in some countries. You can think of it as brinner, if you like. Serve it as is or with cooked rice or roasted potatoes.

5 from 1 vote

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Prep Time 10

Cook Time 30

Course Breakfast, Main Course

Cuisine Mediterranean

Servings 4 servings

Calories 301 kcal

Ingredients

1 (14-ounce) container extra firm tofu drained and pressed
5 teaspoons neutral-flavored vegetable oil divided
½ cup diced yellow onion (about ½ onion)
2 garlic cloves minced
1 red bell pepper seeded and diced
1 (28) ounce can crushed tomatoes
1 (14-ounce) can navy beans rinsed and drained
2 cups loosely packed baby spinach
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley leaves

Instructions

Cut your tofu into 8 slabs, about ½ inch thick. Cut each slab into two triangles.
In a large pan over medium-high heat, heat 2 teaspoons of the oil until it shimmers. Add the tofu and cook undisturbed for 5 minutes, or until browned slightly. Flip the pieces, add another teaspoon of oil to the pan, and cook for another 5 minutes. Transfer the cooked tofu to a plate and set aside.
In the same pan, heat the remaining oil over medium-high heat. Add the onion and cook for 5 minutes, until it begins to soften. Add the bell pepper and garlic and cook, stirring occasionally, for 5 more minutes, until they begin soften.
Stir in the tomatoes, beans, spinach, cumin, paprika, oregano, coriander, salt, and pepper. Add the tofu back to the pan and bring to a simmer. Cook for about 10 minutes, until the tomatoes have thickened slightly. Top with the chopped parsley.