White Bean Vegan Shakshuka
Nut-Free, Gluten-Free, Kid-Friendly, One-Pan/One-Pot
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. This recipe also added some beans, adding more protein, fiber, and texture. It’s often served for breakfast, but it’s a dinner dish in some countries. Serve it as is or with cooked rice or roasted potatoes.
Servings: 4 people
Ingredients
- 1 14-ounce container extra firm tofu, drained, 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
Notes
Excerpt from The Big Book of Vegan Cooking, by Dianne Wenz, published by Rockridge Press. Copyright © 2021 by Callisto Media, Inc. All rights reserved.