Tofu, Butterbean and Harissa Shakshuka (vegan, gluten-free)

This north African-inspired shakshuka is full of flavour thanks to the combination of spices, harissa, and fresh herbs. It’s also vegan, gluten-free, and packed with fibre, plant protein, and lots of plant points!

I recently spent a week in Morocco, and although shakshuka doesn’t necessarily originate from there (it’s thought to come from Tunisia), the shakshuka (they called it a shakshofu) I had in Morocco was the best thing I ate when I was there. So, I was inspired to create my own recipe.

The nutritionist in me is always looking to add more plants and protein to dishes, so I chucked in a tin of butterbeans, which adds an extra 16 grams of protein and 14 grams of fibre to the pot, as well as some spinach, which adds a dose of vitamins K and C. 

Check out the recipe reel by clicking the play button below!

Serve it with avocado for some healthy fats, and crusty bread or pitta (gluten-free if needed), for the ultimate vegan brunch!

A top tip with the tofu is to make sure you’re buying one that is calcium set (you’ll see calcium chloride in the ingredients list) to help you meet your calcium requirements on a vegan or plant-based diet. Both Aldi and Cauldron’s tofu is.

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Tofu, Butterbean and Harissa Shakshuka (vegan, gluten-free)

Yield: 4

Author: Emily Maun

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This shakshuka is the ultimate vegan brunch recipe. It's vibrant, packed with flavour from the spices, harissa, and fresh herbs, and lots of plant protein and fibre.

Ingredients

For the shakshuka

• 2 tbsp olive oil
• 1 medium white onion, finely sliced
• 4 garlic cloves, minced
• 1 red pepper, finely sliced
• 1.5 tsp smoked paprika
• 1/2 tsp cumin
• 1/4- 1/2 tsp chilli powder, depending on spice preference
• 2 tbsp harissa paste
• 1 tin butter beans, drained and rinsed
• 2 tins chopped tomatoes
• Large pinch of salt
• 2 cups spinach, chopped

For the tofu

• 200g firm tofu
• 2 tbsp olive oil
• 1/4 tsp turmeric
• 1/4 tsp kala namak (black salt, for an eggy taste)
• 2 tbsp nutritional yeast
• black pepper

Toppings

• 1 avocado, sliced
• 2 tbsp dill, chopped
• Handful parsley, chopped

To serve

• Toasted pitta or bread

Instructions

1. For the shakshuka, add the oil to a large pan on medium heat. Add the onion and cook for around 4 minutes until softened. Add the garlic and red pepper, and continue to cook for around 4-5 more minutes. Next, add the spices, a pinch of salt, and harissa, and mix to coat before adding the butter beans and chopped tomatoes. Leave to simmer for around 13-15 minutes, until the liquid has reduced.
2. While that's simmering, prepare the tofu by tearing it into chunks with your hands and coating it in a bowl with the remaining ingredients. Add to a non-stick pan on a medium heat, and cook for 4-5 minutes until the edges start to brown. Once cooked, add some black pepper.
3. Once the shakshuka has cooked down, add the spinach and mix through until wilted. Turn off the heat and add salt and pepper to taste.
4. Top with the tofu, avocado, and herbs, and serve with bread.

Nutrition Facts

Calories

448

Fat

25 g

Carbs

28 g

Fiber

14 g

Protein

20 g

Sat. Fat

4.7 g

** Nutritional info is per serve and is for the shakshuka, tofu, and toppings only, not the bread.

shakshuka, tofu shakshuka

breakfast, brunch

North African