Tofu Shakshuka
4 servings
25 minutes
The recipe was shared by Perelman People vegan chef Kirill Gubin.
CaloriesProteinsFatsCarbohydrates
306.5
kcal22.6g
grams17.6g
grams15.6g
grams1
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