Hearty Chickpea Shakshuka with Spinach and Tofu

A plant-based take on classic shakshuka: chickpeas and spinach swim in a spiced tomato sauce, with tofu replacing the eggs. Served with soy yogurt and parsley, it makes a filling savory breakfast with plenty of protein.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 1 can Chickpeas (canned, drained)
• 1 can Diced canned tomatoes
• 1 pc Onion
• 2 pc Garlic cloves
• 1 pc Red bell pepper
• 150 g Fresh spinach
• 200 g Plain tofu
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Sweet paprika powder
• 0.5 tsp Turmeric
• 1 pinch Chili flakes
• 150 g Plain soy yogurt
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Finely dice the onion and garlic, cut the bell pepper into strips. Chop the parsley.
2. Heat olive oil in a large pan with a lid, and fry the onion and bell pepper over medium heat for about 5 minutes. Add the garlic, cumin, paprika powder and chili flakes and toast for 1 minute.
3. Pour in the canned tomatoes, season with salt and pepper, and simmer uncovered for about 10 minutes until the sauce thickens.
4. Rinse and drain the chickpeas and add them to the sauce. Stir in the spinach until it wilts.
5. Crumble the tofu coarsely with your hands, season with turmeric, salt and pepper, and fry in a second pan with a little olive oil for 5 minutes until golden.
6. Make two wells in the chickpea-tomato mixture, spread the tofu over it, and keep everything warm with the lid on for about 5 minutes.
7. Serve with soy yogurt, parsley and a pinch of chili.