Tofu Shakshuka

4 servings

25 minutes

The recipe was shared by Perelman People vegan chef Kirill Gubin.

Energy value per serving

• Calories: 306.5
• Proteins: 22.6g
• Fats: 17.6g
• Carbohydrates: 15.6g

Ingredients

• Tofu: 600 g
• Almond milk: 400 ml
• Turmeric: 4 g
• Black salt: 8 g
• Tomatoes: 200 g
• Spinach: 80 g
• Soy sauce: 60 ml
• Royal champignons: 80 g
• Shallots: 40 g
• Garlic: 8 g

Cooking steps

1. Put the milk on medium heat and reduce it by 40%.

   Required ingredients:

   • Almond milk: 400 ml

2. Add tofu cut into large pieces, turmeric, black salt, and soy sauce.

   Required ingredients:

   • Tofu: 600 g
   • Turmeric: 4 g
   • Black salt: 8 g
   • Soy sauce: 60 ml

3. Fry the base for shakshuka over medium heat for 10 minutes.

4. Once the base is ready, chop the shallots and garlic into small cubes. Sauté them over low heat. Add peeled tomatoes and a little water.

   Required ingredients:

   • Shallots: 40 g
   • Garlic: 8 g
   • Tomatoes: 200 g

5. Add vegetables to the base of the shakshuka and gently mix to avoid damaging the texture of the tofu. Finally, add spinach leaves.

   Required ingredients:

   • Spinach: 80 g

6. Sauté the mushrooms separately until golden brown, add soy sauce, and mix everything.

   Required ingredients:

   • Royal champignons: 80 g
   • Soy sauce: 60 ml