Tofu Shakshuka with Chickpeas
Smoky tomato and pepper sauce with chunky tofu and chickpeas simmered in, for an egg free take on shakshuka.
- Time40 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 448kcal
- 43.4gcarbs
- 17.6gof which sugars
- 17.6gfat
- 3.6gsaturates
- 28.7gprotein
- 14.5gfibre
- 2.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Press the tofu between kitchen paper for 10 minutes to squeeze out the water, then tear it into 2 cm chunks and toss with the turmeric.
10 min - 2
Heat the oil in a deep frying pan over a medium heat. Cook the onion and pepper for 8 minutes until soft.
8 min - 3
Stir in the garlic, cumin, paprika and chilli flakes and cook for 1 minute until fragrant. Add the tomato purée, tomatoes, chickpeas and salt.
- 4
Simmer gently for 12 minutes, stirring now and then, until the sauce is thick and glossy.
12 min - 5
Stir in the spinach until it wilts, then nestle the tofu into the sauce. Cover and cook for 5 minutes to heat it through.
5 min - 6
Finish with the lemon juice and coriander. Serve straight from the pan with bread or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
