@minaelleskitchen: Chickpea & tofu shakshuka-inspired breakfast (or dinner!) That’s right… Record profits for grocery CEOs, record grocery bills for us 🫥 so this year we’re eating more beans, and eating the rich

Made in one pot and featuring tofu eggs instead of chicken eggs, and chickpeas for extra fibre and plant-based protein INGREDIENTS (serves 2-3) 2 tbsp olive oil 1 tsp paprika 1/2 tsp cumin powder 1/2 tsp chili powder 1 red bell pepper 3-4 cloves of garlic 400g cherry tomatoes 3 tbsp tomato paste 1/2-3/4 cup water 1 1/2 cups cooked chickpeas Pinch of salt (about 1/2 tsp) Fresh cilantro or parsley Fresh bread to serve TOFU ‘EGGS’ 200g extra-firm tofu 1/4 cup roasted unsalted cashews 1/4 cup nutritional yeast 1/2 cup water Small pinch of salt METHOD 1. Dice the red pepper, mince garlic cloves and halve cherry tomatoes. 2. To a large pan on low-medium heat, add olive oil and spices and toast them for a couple minutes. Then, add diced red pepper and continue stirring. 3. Next, add minced garlic. After a couple more minutes, add cherry tomatoes. Cover, stirring occasionally until blistered and softened. 4. Add tomato paste, water (starting with 1/2 cup, up to 3/4), cooked chickpeas and salt. Stir well then let simmer uncovered for a few minutes while you blend the tofu eggs. 5. To a blender, add tofu, cashews, nutritional yeast, water and salt and blend until smooth and creamy. 6. Use your wooden spoon or spatula to create 3-4 wells in the pan, then pour in the tofu cream. Cover for a few more minutes. 7. Roughly chop fresh cilantro or parsley. Remove the pan from heat, add fresh herbs, then enjoy with bread! **for a nut-free version, swap cashews for white beans like cannellini or sunflower seeds!

Mina

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Region: CA

Friday 05 June 2026 22:12:15 GMT