Tofu Shakshuka
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
This recipe was shared by vegan chef John Smith.
Ingredients
- Tofu - 21.2 oz
- Almond - 13 fl oz
- Turmeric - 0.1 oz
- Black Salt - 0.3 oz
- Tomatoes - 7.1 oz
- Spinach - 2.8 oz
- Soy Sauce - 2 fl oz
- Royal Mushrooms - 2.8 oz
- Shallot - 1.4 oz
- Garlic - 0.3 oz
Step by Step guide
Step 1
Place the milk over medium heat and reduce it by 40%.
Step 2
Add the tofu, cut into large pieces, along with turmeric, black salt, and soy sauce.
Step 3
Sauté the base for the shakshuka over medium heat for 10 minutes.
Step 4
Once the base is ready, dice the shallots and garlic finely. Sauté them over low heat. Add the peeled tomatoes and a little water.
Step 5
Add the vegetables to the shakshuka base and gently stir to avoid breaking the tofu's texture. Finally, add the spinach leaves.
Step 6
Sauté the mushrooms separately until golden brown, then add soy sauce and mix everything together.
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