Green tofu shakshuka with spinach, zucchini and cumin

Ingredients

For 1 serving

• Tofu170 g
• Spinach150 g
• Zucchini150 g
• Spring onions1
• Garlic1 clove
• Cumin1 teaspoon
• Extra virgin olive oil1 teaspoon
• Cilantro5 g
• Lemon juiceto taste
• Saltto taste

Contains: soy,

In season: May – September

Method

1. Wash and trim the courgettes and cut them into roughly 1 cm cubes; slice the spring onion, chop the garlic and wash the spinach. Drain the tofu and cut it into cubes of about 2 cm.
2. Heat the oil in a frying pan over medium heat, add the spring onion, garlic, courgettes and a pinch of salt and cook for 6 minutes, until the courgettes are tender and lightly golden.
3. Add the cumin, stir for 30 seconds, then add the spinach and cook for 2–3 minutes, until wilted.
4. Use a spoon to make 3 hollows in the vegetables and nestle the tofu in them; cover and heat over low heat for 5 minutes, until the tofu is hot.
5. Finish with chopped coriander and a squeeze of lemon juice and serve in the pan.