Vegan Shakshuka

This vegan shakshuka can be whipped up in 30 minutes and uses only one pan. It is the perfect weeknight meal for busy summer nights.

2 tablespoons olive oil
1 onion, chopped
½ teaspoon cumin
½ teaspoon paprika
3 cloves garlic, minced
2 tablespoons mild harissa sauce
1 (28 oz.) can fire roasted diced tomatoes
1 bay leaf
3 cups fresh spinach leaves
½ (16 oz.) container of silken tofu
Salt and Ground Black Pepper, to taste

To Serve:
Chopped parsley
Naan or pita bread

View the full recipe at Dietitian Debbie Dishes →