RECIPES BY Rhiannon Lambert

Green Shakshuka

  • 20-25 MINS
  • 3-4 SERVINGS
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A Simple Way To Eat Plant-Based

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Essential ingredients

Olive oil

1 onion, diced

3 garlic cloves, minced

2 green peppers, diced

1 tsp ground cumin

1 tsp smoked paprika

1 tsp cayenne pepper

200g spinach

250g frozen peas

200ml single soya cream

Handful coriander, chopped

225g pack tofu (optional)

50ml plain yoghurt (optional)

Sprinkle chilli flakes

Pinch of salt and pepper


  1. Drain the tofu well, slice into strips and place on a plate lined with kitchen paper, patting dry. Drain the tofu, pat dry again with more kitchen paper and set aside.
  2. In a large frying pan over a medium heat, fry the onion and garlic in a drizzle of the olive oil for about 3 minutes, until starting to soften. Add the spices and a pinch of salt and pepper, and fry for a further 3 minutes.
  3. Add the chopped green peppers to the pan, and cook for 3 minutes, before pouring in 150ml water, allowing it to bubble gently for 3 minutes. If it starts to dry out, add a splash more water to the pan.
  4. Meanwhile, pulse the spinach in a food processor, breaking it down to a smooth paste, for around 3 minutes. Boil the peas gently for 5 minutes.
  5. In another frying pan drizzled with olive oil, fry the tofu slices for 2-3 minutes each side, until golden. Remove from the heat and set aside.
  6. Add the spinach, the peas and the chopped coriander to the pan, stirring to combine with the spices. Gently pour in the cream and stir. Allow to bubble on a low heat for 5 minutes before removing from the heat.
  7. Serve topped with a drizzle of yoghurt, sprinkle of chilli flakes, the fried tofu and some warm crusty bread.
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Tofu Shakshuka

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A Simple Way To Eat Plant-Based