Tofu shakshuka with harissa and peppers
22 min · 27 g protein · 369 cals / serving
A skillet of sweet peppers and tomatoes simmered with cumin, smoked paprika and a spoon of harissa, spinach wilted through, and thick rounds of turmeric-gold tofu warmed in the sauce where the eggs would sit. Scoop it up hot from the pan, with flatbread if you like.
Ingredients
- 2 tsp olive oil
- 1 small onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 3 cloves garlic, sliced
- 1 tsp ground cumin
- 1 tsp paprika, smoked
- 1 tbsp harissa, more to taste
- 1 can (14 oz) canned crushed tomatoes
- 1/2 tsp salt
- 1 block (14 oz) prepared extra firm tofu, cut into 8 thick rounds
- 1/4 tsp turmeric
- a few grinds black pepper
- 3 large handfuls baby spinach
To serve
- a small handful fresh parsley, chopped
Steps
- Heat the oil in a large skillet with a lid over medium-high heat. Cook the onion and peppers for 5 minutes, stirring, until soft and catching at the edges.
- Add the garlic, cumin, paprika and harissa and stir for 30 seconds, until fragrant. Tip in the tomatoes and salt, bring to a bubble and simmer for 4 minutes, until slightly thickened.
- Stir the spinach into the sauce until it wilts. Rub the tofu rounds with the turmeric, a pinch of salt and the pepper, press them into the sauce, spoon some sauce over the edges, cover and simmer for 5 minutes, until the tofu is hot through.
- Scatter over the parsley and serve from the pan.
Good to know
How hot is harissa?
Brands vary a lot. Start with 2 teaspoons, taste the sauce before the tofu goes in and add more then. A rose harissa is milder and sweeter.
Bread on the side?
Half a warm whole-wheat pita each is the classic scoop. Without it the pan is lighter and lower in carbohydrate; with it, it is a heartier plate.
Alternative
Per
- Calories
- 66
- Protein
- (28%)
- 5 g
- Fat
- (43%)
- 3 g
- Carbohydrates
- (29%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 194 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 739 kcal goes into the pot and 1251 g of ingredients comes out as about 1125 g of food: 66 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.