Tofu Shakshuka
This Vegan Shakshuka with tofu and black beans is a flavorful and delicious plant based breakfast - high protein, vegetarian, and SO yummy! These hearty vegan breakfast beans are a delicious way to start the day. Serve with naan, garlic toast, or in a breakfast wrap to rise and shine.
Equipment
- cast iron skillet
Ingredients
- 1 teaspoon olive oil
- 1 sweet onion
- 2 cloves garlic
- 1/2 cup bell pepper chopped
- 1 14-ounce can black beans
- 1 cup Diced Tomatoes
- 1 teaspoon chili powder
- 1/2 block silken tofu
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 2 green onions sliced
- 1/2 cup cilantro chopped
- Salsa for garnish
Instructions
- In a cast iron skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell pepper and sauté for 5 to 6 minutes until the veggies begin to soften.
- Add the black beans, tomatoes, and chili powder and simmer for about 15 minutes until warm and bubbling.
- In a separate bowl, add the silken tofu, paprika, and turmeric and mash well with a fork. Stir until the tofu becomes a warm yellow.
- With a spoon, make 4 wells in the beans. Spoon a large scoop of tofu into each well. Cover the skillet and cook for 5 minutes more.
- Before serving, top shakshuka with chopped green onions, cilantro, salsa, and red chili flakes to taste.
Nutrition
Calories: 279kcalCarbohydrates: 50gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 851mgPotassium: 1120mgFiber: 18gSugar: 7gVitamin A: 1771IUVitamin C: 73mgCalcium: 145mgIron: 6mg
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