Protein Punch Shakshuka

8 February 2018

Are you looking for a healthy, protein-filled, easy meal? Look no further than this delicious recipe for tofu shakshuka with chickpeas and kidney beans – full of fibre and perfect for any meal of the day - a big brekki for the whole whānau, brunch, lunch or as a nutritious side or main dish for dinner.


Shakshuka smaller4 


Serves 4


  • oil for frying
  • 1 white onion, diced
  • 3 garlic cloves, diced
  • 1 red capsicum*, diced
  • 5 mushrooms*, sliced
  • 1 small aubergine*, diced
  • 1 bunch asparagus/broccoli or any seasonal green veg, chopped
  • 1 packet tofu, chopped into cubes
  • 1 can chickpeas
  • 1 can kidney beans
  • 2 cans chopped tomatoes
  • 1 cup vegetable stock
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • 1 tsp cumin
  • 1½ tsp smoked paprika
  • ½ tsp ground chilli/chilli flakes
  • 1 tsp salt, to taste
  • black pepper, to taste
  • Fresh parsley or coriander to serve


*As always, feel free to substitute these vegetables for whatever is in season or ones you’d prefer.



  1. Add oil, onion and garlic to a pan over medium heat and fry until fragrant (about 10mins).
  2. Add all of the other vegetables: Capsicum, mushrooms, aubergine, asparagus (or green veg), and tofu. Fry until veg is almost cooked.
  3. Add spices to the mix and stir well. Cook for a further 5 minutes until the vegetables have absorbed the spices.
  4. Add chickpeas and kidney beans and mix well.
  5. Add the tins of chopped tomatoes and stock and bring to a simmer.
  6. Leave to simmer for 20-30mins, tasting as you go and adding more salt, pepper or chilli based on your taste. Simmer until the liquid has been absorbed, leaving a thick sauce.
  7. Sprinkle with fresh coriander, serve over rice, couscous, quinoa, or serve with a loaf of crusty Leed St or Shelley Bay Bakery bread to tear apart and dip in.


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