Vegan Shakshuka with Silken Tofu Slices - Quick & Savory
This delicious vegan Shakshuka with silken tofu slices is the perfect choice for anyone looking for a healthy, aromatic meal without spending hours in the kitchen. As a little foodie, I love this dish because it combines the fiery spice of a classic tomato pan with the wonderful creaminess of protein-rich silken tofu. Usually, Shakshuka is known for using eggs, but my plant-based version is just as satisfying and brings a fantastic, modern twist to your kitchen. The fresh tomatoes, combined with aromatic garlic and a pinch of cumin, smell simply heavenly! It's a quick dish that works perfectly as a hearty breakfast or a light dinner. Without any convenience products, you can conjure up a meal that not only looks colorful on the plate but also delights your palate. Grab a pan and try this child's play recipe yourself – it's the ultimate comfort food for one, where every spoonful makes you happy. Meow, enjoy your meal!
Ingredients
Preparation
First, finely dice the onion (1) and press or finely mince the garlic clove (1).
Wash the tomatoes (3) and cut them into small, appetizing cubes.
Heat the olive oil (1 tbsp) in a small pan and sauté the onion until translucent, then briefly fry the garlic with it.
Now add the tomato paste (1 tbsp) and roast briefly so the full aroma unfolds.
Add the diced tomatoes (3) to the pan and let simmer for about 10 minutes together with the cumin (1 tsp) and the paprika powder (1 tsp) until a nice sauce forms.
Meanwhile, cut the silken tofu (150 g) into nice, even slices – these are your delicate slices.
Gently bed the silken tofu slices (150 g) into the simmering tomato sauce and warm them through briefly.
Finally, garnish the finished dish with freshly chopped parsley (1 tbsp) and enjoy it best directly from the pan.
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