Tofu Shakshuka

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I absolutely love shakshuka, so I thought I’d mix it up a bit and try it with some tofu and chickpeas! A great plant-powered weekend brekkie!

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SERVES 2
PREP TIME 5 MINUTES
COOKS TIME 25 MINUTES
DIFFICULTY SUPER EASY

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Ingredients

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Olive Oil
1 pack tofu (280g)
3 cloves garlic, crushed
1/2 red onion, diced
1 red pepper, diced
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
2x 400g tin chopped tomatoes
1x 400g tin chickpeas, drained
Fresh thyme
Curly leaf parsley
Juice ½ lime
Salt & Pepper

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Method

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1.
Drain the tofu well and slice it length ways. Drizzle the olive oil into a frying pan and place in the tofu slices. Fry on a low heat for 4 minutes, until starting to golden, then flip them over to fry on the other side for a further 4 minutes.

2.
Meanwhile, place a small pan on a low heat, drizzled with olive oil. Add the garlic and onion to the pan and lightly fry for 3 minutes. Add in the red pepper and the spices, stirring well to coat, and frying for a further 3 minutes.

3.
Pour in the chopped tomatoes and stir, before pouring in the drained chickpeas. Simmer on a low heat for 5 minutes.

4.
Pop the tofu slices into the tomato sauce, season with herbs, salt and pepper, and remove from the heat.

5.
Serve with a squeeze of lime and some crunchy warm bread.

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