Tofu Shakshuka with Spinach

A traditionally Medditerian-inspired breakfast dish made vegan replacing eggs with tofu, making this the perfect brunch, lunch or dinner.

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    20 Min

Cooking Directions

  • Combine tofu, nutritional yeast, salt and pepper in a food processor and blend until smooth; set aside.
  • In a large pan set to medium heat add oil. Once oil is hot add onions and bell peppers; sauté until soft.
  • Add garlic and jalapeño to pan and sauté for a couple of minutes then add spices, salt, and thyme.
  • Once spices are fragrant add tomatoes and tomato paste, combine well and remove from heat then fold in spinach.
  • Scoop in 4 – 6 big dollops of tofu in pan, if oven proof, cover pan and place in oven at 400°F for 5 - 10 min. If pan is not oven proof, cover and place on stove top set to medium-high heat for 10 minutes.
  • Once done, remove shakshuka from heat and top with cilantro, parsley and cheese (optional). Serve hot with pita or toasted bread.


  • 1 pkg. of House Foods Firm Tofu
  • 3 Tbsp. nutritional yeast (optional but recommended)
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. oil
  • 1 medium purple onion, thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 2 Tbsp. garlic, minced
  • 1 jalapeño, seeded and chopped
  • ½ tsp. coriander
  • ½ tsp. cumin
  • ½ tsp. cayenne
  • ½ tsp. sweet paprika
  • ½ tsp. salt
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. tomato paste
  • 1 can (28 oz.) whole tomatoes in their juices, chopped
  • 1 cup fresh spinach
  • 1 Tbsp. cilantro or parsley, chopped (optional)
  • Feta cheese (optional)


__ servings per container
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