ABOUT THE RECIPE:
This dazzling dish created by the supper talented Dianne Wenz is called “White Bean Shakshuka” Dianne has veganized it using tofu!
Serves 4 / Prep time: 10 minutes / Cook time: 30 minutes
Nut-Free, Gluten-Free, Kid-Friendly, One-Pan/One-Pot
INGREDIENTS:
1 (14-ounce) container extra firm tofu, drained, pressed
5 teaspoons neutral-flavored vegetable oil, divided
½ cup diced yellow onion (about ½ onion)
2 garlic cloves, minced
1 red bell pepper, seeded and diced
1 (28) ounce can crushed tomatoes
1 (14-ounce) can navy beans, rinsed and drained
2 cups loosely packed baby spinach
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley leaves
INSTRUCTIONS:
Cut the tofu into 8 slabs, about ½ inch thick. Cut each slab into two triangles.
In a large pan over medium-high heat, heat 2 teaspoons of the oil until it shimmers. Add the tofu and cook undisturbed for 5 minutes, or until browned slightly. Flip the pieces, add another teaspoon of oil to the pan, and cook for another 5 minutes. Transfer the cooked tofu to a plate and set aside.
In the same pan, heat the remaining oil over medium-high heat. Add the onion and cook for 5 minutes, until it begins to soften. Add the bell pepper and garlic and cook, stirring occasionally, for 5 more minutes, until they begin soften.
Stir in the tomatoes, beans, spinach, cumin, paprika, oregano, coriander, salt, and pepper. Add the tofu back to the pan and bring to a simmer. Cook for about 10 minutes, until the tomatoes have thickened slightly. Top with the chopped parsley.
Ingredients
Directions
ABOUT THE RECIPE:
This dazzling dish created by the supper talented Dianne Wenz is called “White Bean Shakshuka” Dianne has veganized it using tofu!
Serves 4 / Prep time: 10 minutes / Cook time: 30 minutes
Nut-Free, Gluten-Free, Kid-Friendly, One-Pan/One-Pot
INGREDIENTS:
1 (14-ounce) container extra firm tofu, drained, pressed
5 teaspoons neutral-flavored vegetable oil, divided
½ cup diced yellow onion (about ½ onion)
2 garlic cloves, minced
1 red bell pepper, seeded and diced
1 (28) ounce can crushed tomatoes
1 (14-ounce) can navy beans, rinsed and drained
2 cups loosely packed baby spinach
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley leaves
INSTRUCTIONS:
Cut the tofu into 8 slabs, about ½ inch thick. Cut each slab into two triangles.
In a large pan over medium-high heat, heat 2 teaspoons of the oil until it shimmers. Add the tofu and cook undisturbed for 5 minutes, or until browned slightly. Flip the pieces, add another teaspoon of oil to the pan, and cook for another 5 minutes. Transfer the cooked tofu to a plate and set aside.
In the same pan, heat the remaining oil over medium-high heat. Add the onion and cook for 5 minutes, until it begins to soften. Add the bell pepper and garlic and cook, stirring occasionally, for 5 more minutes, until they begin soften.
Stir in the tomatoes, beans, spinach, cumin, paprika, oregano, coriander, salt, and pepper. Add the tofu back to the pan and bring to a simmer. Cook for about 10 minutes, until the tomatoes have thickened slightly. Top with the chopped parsley.