This dazzling dish, created by the super talented Dianne Wenz, is called “White Bean Shakshuka.” Shakshuska is a Mediterranean dish that consists of eggs poached in a sauce of tomatoes, peppers, and onion. Dianne has veganized it using tofu!  

This tasty recipe is from Dianne’s fabulous book: The Big Book of Vegan Cooking!

Shakshuska is often served for breakfast, but it’s a dinner dish in some countries. Dianne suggests to serve it as is, or with cooked rice or roasted potatoes. Thank you, Dianne!

1

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

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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

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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.

4

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

1

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

2

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

3

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.

4

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.

White Bean Shakshuka by Dianne Wenz

Excerpt from The Big Book of Vegan Cooking, by Dianne Wenz, published by Rockridge Press. Copyright © 2021 by Callisto Media, Inc. All rights reserved.

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