The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tofu shakshuka
Tofu shakshuka
Ready in 20
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 garlic clove
- 1 handful of fresh coriander
- 2 tbsp tomato puree
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 2 tsp smoked paprika
- 80g baby spinach
- 1 shallot
- 1 pepper
Nutritional Information
Calories: 542
Protein: 33g
Carbs: 46g
Fat: 25g
Ingredients
- 225g smoked tofu (use half) (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 1 garlic clove
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 pepper (use half)
- 1 tbsp apricot harissa paste (use half) (Rosa harissa paste (rehydrated chilli peppers, sunflower oil, garlic, salt, spices and rose petals, acidity regulator: citric acid), sunflower oil, raisins, dried apricots(dried apricot,rice flour), capers (contains salt), Balsamic Vinegar of Modena (cooked grape must, wine vinegar) contain SO2 <10ppm, Dry spice mix (paprika, garlic, chilli, cumin,fennel, sunflower oil), acidity regulator: citric acid, water, ras el hanout spices(Ginger, turmeric, cumin, cardamom, clove, cinnamon, nutmeg), salt)
- 1 tsp smoked paprika
- 1 handful of fresh coriander (use half)
- 1 shallot (use half)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g baby spinach (use half)
- 1 tbsp tomato puree
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
Nutritional Information
Calories: 534
Protein: 33g
Carbs: 46g
Fat: 24g
Tofu shakshuka
Tofu shakshuka
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 200ml boiling water. Finely chop or crush the garlic. Slice the shallot. Cut the pepper into strips.
- Heat a medium frying pan with 1 tsp oil on a medium-high heat. Add the garlic, onion, and pepper. Cook for 3-5 mins, then add the harissa, tomato puree, half the paprika. Cook for a further minute. Add the quinoa pouch, stock and chopped tomatoes; simmer for 5-7 mins.
- Meanwhile, cut the tofu into 1-2cm cubes. Heat a medium non-stick frying pan on a high heat and add the tofu. Cook, stirring frequently, for 2-3mins until golden brown. Season with sea salt. Remove from the heat and mix with the remaining paprika.
- Add the spinach to the shakshuka just before serving; stir to wilt. Serve the shakshuka and place the tofu on top. Sprinkle with chopped coriander.
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