Ingredients
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For the crispy tofu:
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1 block extra-firm tofu, drained and cut into cubes
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1 cup gluten-free breadcrumbs (homemade or store-bought)
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1/4 cup nutritional yeast
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Salt and pepper, to taste
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For the shakshuka sauce:
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1 can full-flavored tomato paste (about 6 oz.)
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2 cloves garlic, minced
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1 medium onion, chopped
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon smoked paprika
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1 tablespoon white vinegar
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1 (28-ounce) can whole peeled plum tomatoes, undrained
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1/4 cup water
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1/4 cup vegetable broth
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1 teaspoon maple syrup
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1 teaspoon honey
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Optional garnish:
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Fresh parsley or cilantro, chopped
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Sour cream or Greek yogurt
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Toasted pumpkin seeds or sunflower seeds
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Crusty gluten-free bread, for soaking up the sauce
Directions
Subtitle: A Delicious, One-Pan, Gluten-Free, Oil-Free, High-Protein Breakfast Recipe Inspired by North African Cuisine
Ingredients:
For the crispy tofu:
– 1 block extra-firm tofu, drained and cut into cubes
– 1 cup gluten-free breadcrumbs (homemade or store-bought)
– 1/4 cup nutritional yeast
– Salt and pepper, to taste
For the shakshuka sauce:
– 1 can full-flavored tomato paste (about 6 oz.)
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/2 teaspoon smoked paprika
– 1 tablespoon white vinegar
– 1 (28-ounce) can whole peeled plum tomatoes, undrained
– 1/4 cup water
– 1/4 cup vegetable broth
– 1 teaspoon maple syrup
– 1 teaspoon honey
Optional garnish:
– Fresh parsley or cilantro, chopped
– Sour cream or Greek yogurt
– Toasted pumpkin seeds or sunflower seeds
– Crusty gluten-free bread, for soaking up the sauce
Instructions:
1. Begin by preparing the crispy tofu: In a large bowl, combine the gluten-free breadcrumbs, nutritional yeast, salt, and pepper. Add the drained and cubed tofu and toss until well coated.
2. Heat a large skillet over medium heat and add 1 tablespoon of water. Working in batches if necessary, cook the tofu for about 5 minutes per side, or until golden brown and crispy. Remove from the skillet and set aside.
3. Meanwhile, prepare the shakshuka sauce: In a blender or food processor, puree the tomato paste, garlic, onion, cumin, paprika, smoked paprika, vinegar, water, vegetable broth, maple syrup, and honey until smooth. Set aside.
4. In a separate large cast iron skillet or nonstick pan, heat 1 tablespoon of water over high heat. Once hot, pour in the prepared shakshuka sauce mixture and bring to a simmer. Reduce the heat to low and let it cook for about 10 minutes.
5. Make the sautéed spinach: While the shakshuka sauce is cooking, heat another small skillet over medium heat. Add 1 tablespoon of water, cover the pan, and cook the spinach for about 2 minutes or until wilted. Uncover and continue cooking for an additional minute or until the liquid has evaporated. Season with salt and pepper to taste.
6. Assemble the shakshuka: Divide the cooked spaghetti squash among four serving bowls. Top each portion with 1/4 of the cooked shakshuka sauce, 1/4 of the sautéed spinach, and 1/4 of the crispy tofu. Serve immediately.
Note: This recipe serves 4 as part of a balanced plant-based breakfast including 1 cup of fruit and 1 cup of greens. If you’d like more or less of any component, simply adjust the quantities accordingly.
Steps
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1
Done
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Begin by preparing the crispy tofu: In a large bowl, combine the gluten-free breadcrumbs, nutritional yeast, salt, and pepper. Add the drained and cubed tofu and toss until well coated. |
|
2
Done
|
Heat a large skillet over medium heat and add 1 tablespoon of water. Working in batches if necessary, cook the tofu for about 5 minutes per side, or until golden brown and crispy. Remove from the skillet and set aside. |
|
3
Done
|
Meanwhile, prepare the shakshuka sauce: In a blender or food processor, puree the tomato paste, garlic, onion, cumin, paprika, smoked paprika, vinegar, water, vegetable broth, maple syrup, and honey until smooth. Set aside. |
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4
Done
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In a separate large cast iron skillet or nonstick pan, heat 1 tablespoon of water over high heat. Once hot, pour in the prepared shakshuka sauce mixture and bring to a simmer. Reduce the heat to low and let it cook for about 10 minutes. |
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5
Done
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Make the sautéed spinach: While the shakshuka sauce is cooking, heat another small skillet over medium heat. Add 1 tablespoon of water, cover the pan, and cook the spinach for about 2 minutes or until wilted. Uncover and continue cooking for an additional minute or until the liquid has evaporated. Season with salt and pepper to taste. |
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6
Done
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Assemble the shakshuka: Divide the cooked spaghetti squash among four serving bowls. Top each portion with 1/4 of the cooked shakshuka sauce, 1/4 of the sautéed spinach, and 1/4 of the crispy tofu. Serve immediately. |
