Vegan Quinoa and Tofu 'Egg' Scramble

Shakshuka
Enjoy this wholesome vegan dinner that combines tofu, nutritional yeast and black salt to create eggs.
Cals 645 · Prot 46 · Carbs 66 · Fat 26
Vegan
30 min
Vegan Quinoa and Tofu 'Egg' Scramble Shakshuka
Enjoy this wholesome vegan dinner that combines tofu, nutritional yeast and black salt to create eggs.
Cals 645 · Prot 46 · Carbs 66 · 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) 2702 / 645
Fats (g) 25.5
of which saturated (g) 2.8
Carbohydrates (g) 66
of which sugars (g) 15.8
Fibers (g) 14.8
Proteins (g) 46.1
Salt (g) 3.1
*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

Boil quinoa

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.
Prep and fry

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.
Add and simmer

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.
Mash 'eggs'

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.
Fry 'eggs'

5 Fry 'eggs'

Heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook, stirring, until starting to crisp.
Finish and serve

6 Finish and serve

Chop the almonds and the fresh parsley. Divide the shakshuka among plates. Scoop the tofu 'eggs' on top. Sprinkle with the almonds and parsley.
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