Vegan Shakshuka

Pronounce: sjak-souka

Shakshuka is traditionally a middle Eastern spiced tomato vegetable and egg dish. This is one of those recipes that could be used for breakfast, lunch or dinner (or anything in between ;)). Since 1 single egg doesn't have the highest protein value, I swapped it out for a great egg-like vegan replacer. The combo of silken and firm tofu will add an extra 14 grams of protein to your plate.

High Protein Vegan Shakshuka

For our vegan version, we’re swapping out eggs for tofu, which not only provides texture, and boosts the protein content immensely.

Time: 30 min

Serving: 4 people

Ingredients:

Eggs:

• 1 block of firm tofu (14 oz)

• 1 block of silken tofu

• 1/2 tbsp olive oil

• splash of almond milk

• 1 tsp turmeric

• 1/2 tsp kala namak (black salt)

• salt and pepper to taste

Spiced tomato sauce:

• 1 tablespoons olive oil

• 1 onion, sliced

• 1 bell pepper, diced

• 1 jalapeno, minced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 tbsp smoked paprika

• 1 tsp harissa

• 3 tbsp good quality tomato paste

• 1 diced cup cherry tomatoes

• 3 cups spinach

• Salt and pepper to taste

• Fresh parsley, for garnish

• Pickled vegetables to taste

Instructions:

1. Start by pressing the tofu for about 15-20 minutes, or use the Tofu buddy and keep your pressed tofu in the fridge ready to go. Once pressed, break the tofu into small bite size pieces. In a medium frying pan, add half tbsp olive oil, fry up the tofu for 5 min on low to medium heat until golden brown.

2. In a large skillet over medium heat, add the olive oil and sauté the onion, about 5-7 minutes.

3. Add the garlic, jalapeño, and bell pepper in with the onions and sauté for another 5 min. Then add the tomatoes, tomato paste and all your spices. Let it simmer for 3-5 minutes until fragrant.

4. Add the spinach to the pan and season with salt and pepper.

5. Let the sauce simmer for about 5-7 minutes, allowing the flavors to marry.

6. In the meantime, in a separate bowl add your silken tofu, remaining ''egg'' spices and a splash of almond milk.

7. Gently fold the silken tofu mix in with the fried tofu, cooking for another 5 minutes until heated through.

8. Garnish with fresh parsley and serve with pickled vegetables if desired.

Macros per serving

• Calories: 242

• Protein: 15g

• Carbohydrates: 12g

• Fat: 16g

By using two types of tofu, each serving offers a hearty protein punch, making this dish not only filling but also a great post-workout meal. Plus, it's incredibly versatile! Feel free to add any other veggies that need a rescue from the trash like zucchini, carrots, chickpeas, mushrooms etc.

There you have it – a simple, flavorful, and high protein vegan shakshuka recipe that will have your friends and family coming back for seconds. Enjoy this dish any time of the day.

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