Tofu Shakshuka
Breakfasts • Author's
Description
This recipe was shared by vegan chef John Smith.
Ingredients
- Tofu 20 oz
- Almond 15 fl oz
- Turmeric 0 oz
- Black Salt 0 oz
- Tomatoes 5 oz
- Spinach 5 oz
- Soy Sauce 0 fl oz
- Royal Mushrooms 5 oz
- Shallot 0 oz
- Garlic 0 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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