If you're on the hunt for a hearty, plant-based dish that’s bursting with flavor and easy to whip up, look no further than this Tofu Red Lentil Shakshuka! This vibrant and satisfying recipe combines the earthy goodness of red lentils with the protein-packed punch of tofu, all simmered in a rich, spiced tomato sauce. Perfect for brunch, lunch, or dinner, it’s a delightful twist on the traditional shakshuka that will leave your taste buds dancing and your belly full. Plus, it’s vegan-friendly, making it a fantastic choice for everyone at the table. Get ready to impress your family and friends with this colorful dish that’s as nutritious as it is delicious!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 block firm tofu, crumbled
- 1 cup red lentils
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., parsley, cilantro)
Instructions
- Rinse the red lentils thoroughly under cold water and drain well, ensuring no debris remains.
- Heat a large skillet or cast-iron pan over medium heat. Add a splash of olive oil and sauté the diced onions until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, stirring constantly to prevent burning and release aromatic flavors.
- Sprinkle cumin and paprika into the pan, stirring to coat the onions and garlic, allowing the spices to bloom and release their essential oils for about 30 seconds.
- Pour in the canned diced tomatoes with their juices, then add the rinsed red lentils. Stir to combine and ensure even distribution of ingredients.
- Crumble the firm tofu into the pan, breaking it into small, irregular pieces that resemble scrambled eggs. Mix thoroughly with the tomato and lentil base.
- Season the mixture with salt and pepper to taste. Reduce heat to low-medium and cover the pan, allowing the lentils to cook and soften for approximately 15-20 minutes.
- Stir occasionally to prevent sticking and ensure even cooking. The lentils should become tender and the mixture should thicken to a stew-like consistency.
- Once lentils are fully cooked and the tofu is heated through, remove the lid and let the shakshuka sit for 2-3 minutes to allow flavors to meld.
- Garnish with freshly chopped herbs like parsley or cilantro just before serving. Serve hot, directly from the pan, with crusty bread or warm pita on the side.
Tips
- Rinse Your Lentils: Make sure to thoroughly rinse your red lentils before cooking to remove any debris and ensure a clean flavor in your dish.
- Sauté Your Aromatics: Take your time when sautéing the onions and garlic; this step is crucial for building a rich flavor base. Aim for a nice golden color on the onions for the best results.
- Spice It Up: Don’t hesitate to adjust the spices to your liking! If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes when you sprinkle in the cumin and paprika.
- Crumbled Tofu Texture: When crumbling your tofu, aim for small, irregular pieces that mimic the texture of scrambled eggs. This will help it blend seamlessly with the other ingredients.
- Cover and Cook: Covering the pan while the lentils cook helps to trap steam and moisture, ensuring they cook evenly and become tender without drying out.
- Garnish Generously: Fresh herbs like parsley or cilantro not only add a pop of color but also enhance the overall flavor profile of the dish. Don’t skip this step!
- Serve with Bread: For a complete meal, serve your shakshuka hot from the pan with crusty bread or warm pita for dipping. It’s the perfect way to soak up all that delicious sauce!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 22g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
