Tofu Shakshuka

Tofu Shakshuka is a high-protein stew or soup recipe ready in 20 min. It makes 2 servings, each 440 kcal with 33 g protein. Beginner level, 15 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 20 mintotal
  • Beginnerlevel
  • 440kcal a serving
  • 33 gprotein
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Tofu Shakshuka

What is Tofu Shakshuka

A shakshuka of lentils, quinoa, pepper and tomatoes in a harissa and smoked paprika sauce, with smoked tofu and spinach.

More:Tofu recipes

How to make Tofu Shakshuka

Tips from the cook

  • Fry the tofu in a dry non-stick pan over high heat until golden, for a chewy edge.
  • Cook the harissa, tomato paste and paprika for a minute, to bring out their flavour.
  • Stir in the spinach just before serving, so it wilts without overcooking.
  • Warm the stock first, so the sauce does not cool down.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Mediterranean Chickpea Salad10 min · 210 kcalTurkish Dill Potato Salad25 min · 250 kcal

Meal prep and storage

Keeps 3 days in the fridge. Store the tofu separately.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Tofu Shakshuka substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Vegetable stock2 options
  • Celery-free vegetable stock (check label) 1:1 by volume
  • Water + salt + pinch of herbs 1:1

    Less depth.

Shallot2 options
  • White onion, finely diced 1:1 by volume (use slightly less)

    Stronger; still allium.

  • Leek or chives 1:1 by volume

    Still allium.

Smoked tofu2 options
  • Chickpea tofu (soy-free, firm like extra-firm tofu; add smoked paprika for smoke) 1:1

    Homemade; no smoked flavour on its own.

  • Mushrooms or chickpeas and other beans 1:1 by volume

    Different texture.

Fresh coriander2 options
  • Flat-leaf parsley + squeeze of lime 1:1

    Less citrus.

  • Mint or Thai basil use 3/4

    Minty.

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