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Easy, vegan Shakshouka recipe that is makes a healthy breakfast, brunch, or even dinner! It has beans for added protein and is 100% dairy-free! #shakshouka #plantbased #dairyfree
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Vegan Shakshouka
Prep Time
10 mins
Cook Time
20 mins
 

Easy, vegan Shakshouka recipe that is makes a healthy breakfast, brunch, or even dinner! It has beans for added protein and is 100% dairy-free!

Course: Breakfast
Cuisine: Mediterranean
Keyword: tofu
Servings: 4
Author: Simple Fit Vegan
Ingredients
  • 2 garlic cloves, minced
  • 1/2 onion, chopped
  • 1 tbsp olive oil (or oil of choice)
  • 3 ripe tomatoes, roughly chopped
  • 1 16- ounce can red kidney beans, approx. 1 1/2 cups
  • 1/2 tsp sea salt
  • Pinch of black pepper
  • 1/3 block of silken tofu
  • 1/2 tsp sea salt
  • 1/8 tsp mustard powder
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 4-5 cup basil leaves
Instructions
  1. First, make the silken tofu mix. Blend silken tofu with sea salt mustard, garlic, and onion powders in a blender of food processor. Pour into a bowl and set aside.
  2. Heat medium size skilled over medium heat. Add olive oil (wait until it’s hot), then sauté garlic and onions. Approx. 3 minutes.
  3. Add tomatoes and cook for 5 minutes, until most of the moisture is evaporated.
  4. Stir in kidney beans and cook for 1 minute.
  5. Stir everything one more time. Then drop one tablespoon of silken tofu mix on top of tomato and kidney mix, but do not stir. Add 3-5 tablespoons (depending on the size of your paaround the pan. Cook for 2-3 minutes. Turn off heat. Add basil leaves on top before serving.
  6. Serve with whole-wheat sourdough or pita bread.
Recipe Notes

Nutrition Information (per serving): Calories: 394 Fat: 7.7 g Saturated fat: 0.7 g Carbohydrates: 51 g Dietary Fiber: 13.6 g Sugar: 4.6 g Sodium: 345 mg Protein: 23.7 g