This vegan spin on shakshuka is made with spinach and lemony pan-fried tofu (in place of eggs!) in a smoky tomato and red pepper sauce. It's perfect for breakfast or dinner, and absolutely delicious scooped up on crusty pita wedges.
- 2 tablespoons olive oil, divided
- 1 (14 ounce) package extra-firm tofu, drained, pressed and cut into 1-inch cubes
- 1 tablespoon lemon juice
- ½ teaspoon turmeric, or more to taste
- ½ teaspoon salt*, or more to taste
- 1 medium onion, diced
- 2 medium red bell peppers, roughly chopped (1-inch pieces)
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- ½ teaspoon cayenne pepper (or to taste)
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can fire roasted tomatoes
- 4 ounces fresh spinach, finely chopped
- Black pepper, to taste
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
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Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.
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When the oil is hot, add the tofu in an even layer.
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Cook the tofu for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
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Sprinkle the lemon juice, turmeric, and ½ teaspoon of salt over the tofu. Flip it a few times to distribute the seasonings and cook for about 30 seconds more, until most of the lemon juice has dried up.
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Remove the tofu from the skillet and transfer it to a plate.
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Add the remaining tablespoon of oil to the skillet and give it a minute to heat up.
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When the oil is hot, add the onion and bell peppers. Sauté them for about 5 minutes, until they begin to soften.
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Add the garlic, cumin, paprika, and cayenne pepper to the skillet. Sauté everything for about 1 minute more, until the garlic becomes very fragrant.
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Stir in the crushed tomatoes and fire roasted tomatoes. Raise the heat and bring the mixture to a boil.
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Lower the heat and allow the sauce to simmer, uncovered, for about 10 minutes, until the peppers are soft and the sauce has thickened a bit. You can add a splash of water if it gets too thick while simmering.
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Stir in the spinach and allow the mixture to simmer for about 5 minutes more, until the spinach has fully wilted.
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Stir in the tofu and allow everything to simmer for about 1 minute more — just enough time for the tofu to heat back up and absorb a bit of the sauce.
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Remove the skillet from the heat and season the mixture with salt and pepper to taste.
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Top with parsley and cilantro.
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Divide onto plates and serve.
*For extra eggy flavor, season your tofu with kala namak instead of regular table salt.