1Bring a pot of water to the boil and add a solid palmful of salt.
2Take the leaves off from the hard stems and wash. Blanch for 15 seconds in the boiling water, remove and place in a bowl. Once the spinach has cooled slightly try to remove as much liquid as you can. Place on a chopping board and roughly chop.
3Place the tofu in the reserved salted water and cook for 3 minutes on a medium heat. Gently remove and set aside.
4In the meantime, add the oil in a pan on medium heat. Add the onion and fry until translucent, approx. 5 minutes.
5Add the ginger, garlic, coriander powder and cumin seeds and fry for another minute.
6Add the vegetable stock and the spinach and stir everything together seasoning along the way.
7Once the mixture has reduced and thickened, take off the heat. Dice the tofu and place the spinach mixture.
8Serve the shakshuka and top with vegan sour cream, coriander and serve with slices of bread.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.