Spice up your summer table with this vibrant, flavour-packed recipe featuring our Blendsmiths Golden Chai and Spicy Mango blends. A warming shakshuka paired with zesty tofu tacos brings the perfect balance of comfort and zing to any sunny day.

Serves: 4

Featuring: Blendsmiths Golden Chai & Spicy Mango blends + Mango & Ginger shots

 

 

INGREDIENTS:

Golden Chai Shakshuka

1 red onion, thinly sliced

1 red pepper, chopped

½ yellow pepper, chopped

3 garlic cloves, thinly sliced

1 tbsp tomato purée

1 tsp Blendsmiths Golden Chai blend, in ⅓ cup boiled water

1 tsp harissa paste

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

4 free-range eggs

Salt and pepper, to taste

To serve: Fresh coriander, parsley, red chilli and a few dollops of yoghurt (coconut or Greek-style)

Spicy Mango Tofu Tacos

Tofu:

220g firm tofu, crumbled

1 tsp turmeric

1 tsp smoked paprika

1 tsp nutritional yeast (optional)

1 tbsp olive oil

Juice of ½ lime

Salt and pepper

Mango Slaw:

1 ripe mango, cubed

¼ red cabbage, finely shredded

½ red chilli, finely chopped

Juice of 1 lime

1 tbsp olive oil

Small handful of coriander, chopped

Salt and pepper

Spicy Mango & Lime Crema:

4 tbsp coconut yoghurt

Juice of 1 lime

2 tsp Blendsmiths Spicy Mango blend

½ garlic clove, grated

Small handful of coriander

Salt, to taste

To serve: 4 mini tortillas, extra coriander and lime wedges

 

METHOD:

1. Prep Everything First (15 mins)

Chop all shakshuka vegetables

Crumble tofu

Cube mango

Shred cabbage

Preheat oven to 200°C (400°F)

2. Cook Shakshuka Base (5 mins)

In a large pan, sauté onion, peppers, and garlic until soft (5–7 mins)

Stir in tomato purée, harissa, spices, and Blendsmiths Golden Chai blend

Simmer for 15 minutes, adding a splash of water if needed

3. Cook Tofu & Make Slaw (10–15 mins)

Tofu:

Heat oil in a pan

Fry tofu with turmeric, paprika, nutritional yeast, salt, and pepper until golden

Slaw:

Mix mango, cabbage, lime juice, chilli, oil, and coriander

Season with salt and pepper

4. Finish Shakshuka (20–25 mins)

Make wells in the sauce

Crack in the eggs

Cover and simmer for 5–7 minutes, until whites are just set

5. Make the Crema (while eggs cook)

Blend coconut yoghurt, Blendsmiths Spicy Mango blend, garlic, coriander, lime juice and salt until smooth

6. Warm Tortillas (last 2–3 mins)

Toast in a dry griddle pan

Or wrap in foil and warm in oven

7. Assemble & Serve (30 min mark)

Fill tortillas with tofu, mango slaw, and crema

Top shakshuka with yoghurt, fresh herbs, and chilli

Serve with sweet potato wedges and lime wedges

 

ENJOY

Created by @rhindanddine using our Golden Chai, Spicy Mango and served (of course) with our HOW GOOD! Mango + Ginger Shots.