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