Chickpea & Tofu Shakshuka-Inspired Breakfast

This dish is a one-pot chickpea & tofu breakfast casserole, inspired by the Tunisian shakshuka dish. Instead of eggs, we’re whipping together a tofu & cashew cream, and to the dish we’ve added chickpeas for extra fibre. Everything comes together in less than 30 minutes and is best served with lots of fresh herbs and some fresh cilantro. Watch the video below and get the recipe, enjoy!

Prep time: 5-10 minutes

Cook time: 20-25 minutes

Servings: 2-3

Ingredients

• 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

Equipment

• Blender
• Large pan

Instructions

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!

Notes

*Depending on the strength of your blender, you may need to soak cashews in boiling water before blending. I find the best blender for cashews is a bullet blender!

*You could swap chickpeas for another bean such as butter beans or cannellini beans.