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Tofu Shakshuka

Recipe by Candy KaKi Luk from @nourishandflourishsyd

Weekend Brunch with this one pot wonder - SHAKSHUKA loaded with plant protein, juicy tomatoes, sweet corn and veggies! It’s seasoned with San Elk Organic Vegetable Stock to bring the flavour to the next level.

It’s hand-crafted with dehydrated organic veggies, herbs and spices for a beautifully delicate taste in your dish! Make this recipe for your next weekend brunch!



1 tbsp cooking oil

150g medium-firm tofu, cubed


1 tbsp cooking oil

1 medium onion, diced

3 ripe tomatoes, diced

1 knob corn, kernelled

1 portion frozen spinach/ small handful fresh baby spinach

1/2 tsp smoked paprika

3 tbsp tomato sauce/ paste


  1. Pan fry tofu with oil until golden brown on both sides. Set aside.

  2. In the same pan cook onion with oil until slightly softened, then add in chopped tomatoes, while pressing down with a spatula to help break down tomatoes into small pieces.

  3. Once the onion tomato mixture becomes a chunky pasta sauce consistency, add in rest of the veggies, cooked tofu, spices and tomato paste.

  4. Cook until veggies are cooked through.

  5. Serve with soft white cheese e.g. feta and crackers/ sourdough


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