Chickpea & Spinach Shakshuka with Tofu Crumbles

"Create 70 Mediterranean recipes suitable for a cookbook. The recipes should be no alcohol, low sugar, high protein, and vegan. Include a variety of breakfast, lunch, dinner, salads, snacks, and desserts. Avoid peanut butter. The cooking level should be intermediate, suitable for both people who follow instructions and professional cooks. Use imperial units."

Abc123

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6/26/2025

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A protein-packed, vegan twist on classic Mediterranean shakshuka featuring spiced chickpeas, fresh spinach, and seasoned tofu crumbles simmered in a vibrant tomato sauce.

vegan mediterranean high-protein dinner low-sugar

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Name: Chickpea & Spinach Shakshuka with Tofu Crumbles
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 (28-ounce) can diced tomatoes; 1 (15-ounce) can chickpeas, drained and rinsed; 4 cups fresh spinach; 7 ounces firm tofu, crumbled; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon crushed red pepper flakes; Salt and black pepper to taste; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh cilantro, chopped; Optional: lemon wedges for serving

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