Vegan Quinoa and Tofu 'Egg' Scramble

Name: Vegan Quinoa and Tofu 'Egg' Scramble Shakshuka
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of White quinoa; 250 ML of Water; 1 Pieces of Vegetable stock cube; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 50 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 10 Grams of Brown sugar; 2 Grams of Chilli flakes; 20 Grams of Sriracha sauce; 1 Tsp of Black pepper; 300 Grams of Firm tofu; 4 Grams of Nutritional yeast; 4 Grams of Black salt; 2 Grams of Garlic powder; 2 Tbsp of Vegetable oil; 40 Grams of Whole almonds; 15 Grams of Fresh parsley

Shakshuka

Enjoy this wholesome vegan dinner that combines tofu, nutritional yeast and black salt to create eggs.

Cals 635 · Prot 46 · Carbs 65 · Fat 26

Vegan

30 min

Enjoy this wholesome vegan dinner that combines tofu, nutritional yeast and black salt to create eggs.

Cals 635 · Prot 46 · Carbs 65 · Fat 26

Vegan

Ingredients

Shakshuka

White quinoa

100 Grams

Water

250 ML

Vegetable stock cube 15*

0.5 Pieces

Red onion

1 Piece

Garlic cloves

3 Pieces

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Tomato paste

50 Grams

Chopped tomatoes

400 Grams

Brown sugar

10 Grams

Chilli flakes

2 Grams

Sriracha sauce

20 Grams

Black pepper

0.5 Tsp

Tofu scramble

Firm tofu 9*

300 Grams

Nutritional yeast

4 Grams

Black salt

4 Grams

Garlic powder

2 Grams

Vegetable oil

2 Tbsp

To serve

Whole almonds 1*2*

40 Grams

Fresh parsley

15 Grams

Allergens

*15 Celery, *9 Soya, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2657 / 635
Fats (g)	26.1
of which saturated (g)	2.6
Carbohydrates (g)	65
of which sugars (g)	16.2
Fibers (g)	12.7
Proteins (g)	45.7
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water and the vegetable stock cube to a saucepan and bring to a boil. Once boiling, add the drained quinoa. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

2 Prep and fry

Meanwhile, peel and chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with a pinch of salt for 5 min until translucent. Add the garlic and tomato paste and fry for 2 min further.

3 Add and simmer

Add the chopped tomatoes, sugar, chilli flakes (spicy!), sriracha (spicy!) and black pepper. Bring to a light simmer and cook over a low heat for 5 min. Add the cooked quinoa and stir to combine. If the shakshuka looks dry, add a splash of water.

4 Mash 'eggs'

In a bowl, mash the tofu with a fork, leaving some bits chunky. Add the nutritional yeast, black salt and garlic powder. Mix well. Tip: To speed things up, you can use a food processor to do this.