Tofu White Bean Shakshuka
This comforting plant-based breakfast features protein-rich tofu and cannellini beans simmered in a deeply flavored, fire-roasted tomato sauce. Infused with aromatic spices like cumin and paprika, it is finished with fresh herbs and served with crusty bread for a satisfying and wholesome weekend brunch.
Instructions
- 1
Heat the olive oil (1.5 tbsp) in a large deep skillet. Add the yellow onion (1 medium) and sauté for about 5 minutes until translucent.
- 2
Stir in garlic (4 clove) and peppers (1.5 jalapeño), cooking for 1 minute. Add the red bell pepper (1 large) and cook for 3 minutes until softened.
- 3
Add sweet paprika (1 tbsp), cumin seeds (2 tsp), ground chili powder (2 tsp), and cayenne pepper (0.125 tsp). Stir constantly for 1 minute until very fragrant.
- 4
Stir in canned tomatoes (1 can), tomato paste (3 tbsp), brown sugar (1 tbsp), kosher salt (0.5 tsp), black pepper (0.5 tsp), and leaves (2 bay). Reduce heat to medium-low and simmer for 30 minutes to thicken.
- 5
In a food processor, pulse firm tofu (1 block), nutritional yeast (3 tbsp), kala namak (0.5 tsp), and ground turmeric (0.5 tsp) a few times until the texture resembles ricotta cheese. Avoid over-blending.
- 6
Taste the sauce and adjust seasonings. Top the tomato sauce with the tofu mixture and cannellini beans (1 can). Cover and cook on low heat for 8 minutes.
- 7
Lightly stir in cilantro (2 handful) and fresh mint (1 handful). Garnish with black olives (1 handful) and serve warm with [bread].
Nutrition Facts
Per portion