While it doesn’t quite feel like fall is in the air in many places, the back-to-school, back-to-work ethic is in full swing (or aspires to be). That means full, busy days with little time for planning, let alone making dinner. Speaking of planning, in case you missed it, here’s last week’s mid-week newsletter featuring my favorite meal-planning strategies.
Most of us have been to eateries where breakfast is served all day, because everyone loves a good breakfast-y kind of meal, any time. It’s easy to do that at home, too, even if you’re of the egg- and dairy-free persuasion.
Here’s what we’ll be making this week:
Vegan Tofu Shakshuka
Vegan Cheese Grits with Greens & Plant-Based Bacon
Skillet Vegetable and Chickpea Flour Frittatas
Vegan Banana Sheet Pan Pancakes
Vegan Tofu Shakshuka
In its original form, shakshuka is made with eggs; in this vegan version, just one ingredient changes—silken tofu replaces the eggs.
Common to many regional Middle Eastern cuisines, this is one of those simple dishes that with the right ingredients is amazingly tasty. A simple scramble made with bell peppers, onions, and tomatoes, it’s as welcome as part of a light dinner as it is for breakfast and brunch.
Complete the meal
Make this a part of a delicious Middle Eastern-themed meal. Serve with fresh pita, hummus (store-bought or homemade), fresh pita bread, and a simple quinoa tabbouli. Other accompaniments can include olives and stuffed grape leaves from your supermarket’s olive bar.
This makes 4 to 6 servings (probably more like 4 dinner-size portions). For even more tips and the printable recipe card, go to the full post.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
1 medium green bell pepper, diced
1 medium red bell pepper, diced
Two 12.3-ounce packages firm silken tofu, crumbled
2 large or 4 medium firm, ripe tomatoes, diced
1 teaspoon sweet paprika
Pinch of turmeric (optional) for color
Salt and freshly ground pepper to taste
2 tablespoons minced fresh parsley, or more, as desired
Instructions
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent.
Add the bell peppers and continue to sauté until both they and the onions are soft and turning golden, about 10 minutes
Add the tofu, tomatoes, paprika, and optional turmeric. Stir together, then cook over medium heat for 10 minutes, or until the tomatoes are soft.
Season with salt and pepper, stir in the parsley, and serve.
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