Tofu Shakshuka
4 servings
25 minutes
The recipe was shared by Perelman People vegan chef Kirill Gubin.
Calories306.5kcal
Proteins22.6grams
Fats17.6grams
Carbohydrates15.6grams
1
Put the milk on medium heat and reduce it by 40%.
- Almond milk: 400 ml
2
Add tofu cut into large pieces, turmeric, black salt, and soy sauce.
- Tofu: 600 g
- Turmeric: 4 g
- Kala namak (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.
- Shallot: 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.
- Spinach: 80 g
6
Sauté the mushrooms separately until golden brown, add soy sauce, and mix everything.
- Portobello mushrooms: 80 g
- Soy sauce: 60 ml
