Israeli Vegan Shakshuka with Cauliflower Rice and Smoked Tofu Feta

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cauliflower rice 1 block extra
• firm tofu 8 oz baby spinach 2 tbsp olive oil 1 red onion 1 green bell pepper 2 cloves garlic 1 can diced tomatoes 1 tsp smoked paprika 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp cayenne pepper (optional) Salt and black pepper, to taste Fresh parsley, for garnish Lemon wedges, for serving

Instructions

1. Prepare the tofu feta: Press the tofu to remove excess liquid, then crumble into small pieces. In a bowl, mix with 2 tbsp of nutritional yeast, 1 tbsp of apple cider vinegar, 1 tsp of smoked paprika, and salt and pepper to taste. Set aside.
2. Cook the cauliflower rice: In a pan, heat 1 tbsp of olive oil over medium heat. Add the cauliflower rice and cook until tender, about 6 8 minutes. Season with salt and pepper, then set aside.
3. Prepare the vegetables: Dice the red onion and green bell pepper, and mince the garlic.
4. In a skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Add the garlic and cook for an additional minute.
5. Stir in the diced tomatoes, smoked paprika, cumin, coriander, and cayenne pepper (if using). Bring to a simmer and cook for 5 7 minutes until slightly reduced.
6. Add baby spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
7. To assemble, spoon the cooked cauliflower rice into two serving dishes. Top with the tomato mixture, then sprinkle the crumbled tofu feta over the top.
8. Garnish with fresh parsley and serve with lemon wedges on the side.

Chef’s Insight

To achieve the perfect texture for the cauliflower rice, cook it until tender but not mushy.

Notes

Feel free to add other vegetables to the dish for added nutrition and flavor.