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Tofu Shakshuka

4 servings

25 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

306.5

kcal

22.6g

grams

17.6g

grams

15.6g

grams

Ingredients

4servings

600

g

400

ml

4

g

Kala namak (black salt)

8

g

200

g

80

g

60

ml

Portobello mushrooms

80

g

40

g

8

g

Cooking steps

1
Put the milk on medium heat and reduce it by 40%.
Required ingredients:
1. Almond milk: 400 ml

2
Add tofu cut into large pieces, turmeric, black salt, and soy sauce.
Required ingredients:
1. Tofu: 600 g
2. Turmeric: 4 g
3. Kala namak (black salt): 8 g
4. 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:
1. Shallot: 40 g
2. Garlic: 8 g
3. 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:
1. Spinach: 80 g

6
Sauté the mushrooms separately until golden brown, add soy sauce, and mix everything.
Required ingredients:
1. Portobello mushrooms: 80 g
2. Soy sauce: 60 ml

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