Vegan Tofu Shakshuka with Italian Herbs and Asian Spices

Introduction
Welcome to a brunch like no other—where the vibrant flavors of Italian cuisine meet the bold spices of Asia in a dish designed to dazzle your taste buds. Today, we're creating a Vegan Tofu Shakshuka with Italian herbs and a hint of Asian spices, perfect for those who cherish a hearty, warming start to their day.
Ingredients
- 200g firm tofu, crumbled
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon crushed red pepper flakes
- 400g canned tomatoes, crushed
- 1 tablespoon tomato paste
- 1 teaspoon miso paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh cilantro and basil, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion, garlic, and bell pepper, sautéing until soft.
- Stir in cumin seeds, smoked paprika, turmeric, and red pepper flakes, cooking for another minute.
- Add the crushed tomatoes and tomato paste, simmering for 10 minutes.
- Mix in crumbled tofu, miso paste, oregano, and basil. Season with salt and black pepper.
- Cook for an additional 10 minutes, allowing the flavors to meld.
- Garnish with fresh cilantro and basil before serving.
Enjoy this delightful fusion of flavors that brings a new twist to your brunch table. Serve hot, garnished with fresh herbs and a side of crusty bread or your favorite plant-based spread. Buon appetito!
Isabella
Nutritionfacts | Calories: 250, Fat: 15g, Carbs: 20g, Protein: 12g |
---|---|
Preparation Time | 30 minutes |
Allergy Information | Contains soy (tofu, miso) |