Vegan Braised Eggs with Tomatoes and Spinach
Savor the comforting flavors of this **Vegan Braised Eggs with Tomatoes and Spinach**, a plant-based twist on a classic Middle Eastern-inspired dish. Featuring tender silken tofu as the egg alternative, infused with turmeric, nutritional yeast, and the unique umami of kala namak (black salt), this recipe delivers rich, eggy flavors without any animal products. A vibrant tomato sauce, spiced with paprika and cumin, is simmered to perfection with fresh spinach and aromatic garlic, creating the perfect base for the creamy vegan "eggs." With just 15 minutes of prep time and a 30-minute cook time, this one-skillet meal is a nourishing, flavorful delight that serves up to four people. Ideal for brunch, dinner, or any time you crave a healthy, wholesome dish, garnish it with fresh parsley for an added burst of freshness and color. Keywords: vegan braised eggs, plant-based brunch recipes, vegan one-skillet meals, healthy vegan recipes with spinach, tofu egg substitute.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 units Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 ounces Fresh spinach
- 14 ounces Silken tofu, drained
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Kala namak (black salt)
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for about 5 minutes, or until translucent.
Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.
Add the canned diced tomatoes (with their juice), tomato paste, paprika, ground cumin, salt, and black pepper to the skillet. Stir to combine.
Bring the mixture to a simmer, lower the heat, and let it cook for about 10 minutes until slightly thickened.
While the sauce is simmering, prepare the vegan 'eggs'. In a blender, combine silken tofu, nutritional yeast, turmeric, and kala namak. Blend until smooth and creamy.
Stir the fresh spinach into the tomato sauce and cook for another 3 minutes until wilted.
Using a spoon, make four small wells in the sauce and pour the vegan 'egg' mixture into each well.
Cover the skillet and let the mixture cook for 5-7 minutes, until the 'eggs' are heated through and slightly firm.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 28.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2457 mg | 52% | |
*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.
