High-Protein Red Pepper Pesto Shakshuka with Whipped Tofu Eggs
A fun, plant-based twist on a classic eggs-and-pesto brunch - this dish delivers serious protein, big flavour, and that “wow” presentation with minimal effort. Everything comes together in one pan, finished with a silky whipped tofu topping that mimics eggs and a bright pesto “yolk” in the centre.
Takes 20 minutes
Serves
Ingredients
- Olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 –2 peppers or courgette diced (optional)
- 2 handfuls spinach
- 1 tin chopped tomatoes
- 1 tsp smoked paprika
- Salt & pepper
- Optional: cherry tomatoes or mushrooms
Egg-style tofu topping
- 1 block silken or soft tofu
- Pinch of salt
- 1 –2 tsp olive oil optional, for richness
To finish
- 2 tsp pesto or more to taste
Instructions
Build the base (one pan):
- Heat olive oil in a wide pan over medium heat. Add onion and cook for 5–6 minutes until soft and sweet. Stir in garlic, tinned tomatoes and your chosen veg, cooking until tender. Season with salt, pepper, and smoked paprika. Fold in spinach at the end until just wilted.
Blend the “eggs”:
- Add the tofu to a jug or bowl with a pinch of salt and a drizzle of olive oil. Use an immersion blender to whizz until completely smooth, thick, and creamy.
Assemble:
- Spoon or gently spread the blended tofu over the warm veg in the pan so it sits like a soft “egg white” layer.
Create the yolk:
- Make a small well in the centre of each serving and spoon in a teaspoon of pesto to mimic an egg yolk.
Serve immediately:
- Enjoy warm straight from the pan, it’s perfect with sourdough toast or roasted potatoes for a hearty weekend brunch.