Green shakshuka with silken tofu
A green take on shakshuka: spinach, leeks and herbs with soft spoonfuls of silken tofu.
Crispy tofu piccata with lemon, capers & cannellini beans
Golden cornflour-crisped tofu slabs sit over cannellini beans and wilted spinach in a glossy lemon, caper and garlic pan sauce, finished with parsley.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Pat the tofu slabs dry, season with black pepper and dust all over with the cornflour.
- Step 2
Heat 1 tbsp oil in a large frying pan over medium-high; fry the tofu 3-4 minutes per side until golden and crisp. Lift onto a plate.
- Step 3
Add the remaining oil and garlic to the pan; sizzle 30 seconds. Tip in the beans, stock, lemon zest and juice and capers; bubble 3 minutes.
- Step 4
Stir in the dairy-free butter, then the spinach a handful at a time until wilted and the sauce is glossy. Season with pepper.
- Step 5
Sit the tofu back on top for 1 minute to warm through. Scatter with parsley and serve with crusty bread for the sauce.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 28g |
| Carbohydrates | 30g |
| – of which sugars | 3g |
| Fibre | 9g |
| Fat | 32g |
| – of which saturates | 6g |
| – of which omega-3 | 0.4g |
| Calcium | 430mg |
| Iron | 6.5mg |
| Salt | 1.2g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Cold peanut noodle salad with tempeh
Fridge-cold noodles, crunchy veg and pan-crisped tempeh under a peanut-lime dressing.
Smashed edamame & avocado toast
Avocado toast that grew up: edamame smashed in for protein and isoflavones, chilli and lime on top.