Vegan Braised Eggs with Tomato and Spinach
Elevate your plant-based cooking with this vibrant and flavorful Vegan Braised Eggs with Tomato and Spinach recipe! A creative twist on the classic, this dish uses silken tofu seasoned with nutritional yeast, turmeric, and black salt to replicate the rich, savory essence of eggs. Simmered in a fragrant tomato-based sauce infused with garlic, paprika, and cumin, the addition of fresh spinach lends a burst of color and nutrition. Perfectly balanced with subtle heat from chili flakes, this hearty vegan dish is ready in just 45 minutes and pairs beautifully with crusty bread or your favorite grains. Packed with wholesome ingredients, plant-based protein, and bold Mediterranean-inspired flavors, it's an irresistible choice for a comforting breakfast, brunch, or dinner.
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Recipe Information
Ingredients
- 400 grams Silken tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black salt (kala namak)
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Red onion, diced
- 1 medium Red bell pepper, diced
- 400 grams Canned diced tomatoes
- 1 teaspoon Ground paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili flakes
- 200 grams Fresh spinach leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by preparing the tofu 'egg'. Place the silken tofu in a bowl, add nutritional yeast, turmeric powder, and black salt. Use a fork to mash the tofu until it reaches a scrambled egg consistency. Set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic, and sauté for about 1 minute until fragrant.
Add the diced red onion and sauté for about 3-4 minutes until the onion becomes translucent.
Introduce the diced red bell pepper to the skillet and cook for another 3 minutes until it starts to soften.
Pour in the canned diced tomatoes with their juice, ground paprika, cumin, and chili flakes. Stir well to combine.
Simmer the mixture for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the prepared tofu mixture to the skillet, gently folding it into the tomato sauce.
Introduce the fresh spinach leaves, stirring them into the sauce until they wilt, about 2-3 minutes.
Season the entire mixture with salt and black pepper to taste, adjusting as necessary.
Allow the dish to simmer for another 5 minutes to ensure all the ingredients are well-incorporated and flavors harmonized.
Garnish with fresh chopped parsley before serving.
Serve warm with crusty bread or over cooked grains for a complete meal.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.0 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1830 mg | 141% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3303 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
