4 servings
Prep: 10 mins,
Cooking: 35 mins
An egg-free shakshuka recipe with tofu.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (12)
2 tsp | garlic — cloves, finely chopped |
½ tsp | fresh chillies — finely chopped |
1 tsp | coriander — ground |
1 tsp | paprika — smoked |
1 tsp | cumin — ground |
1 tsp | sugar |
820 g | tin tomatoes — chopped |
410 g | tinned chickpeas — drained |
400 g | tinned kidney beans — drained |
salt and freshly ground black pepper | |
220 g | tofu — firm |
coriander — chopped to serve |
Tap for ingredients