Baked Strapatsada—Greek Baked “Egg” Cups

When we were in Athens, strapatsada was a dish we saw on menus all over the city, but we had to wait until we got home to veganize it. It’s a simple, inexpensive dish that consists of fresh tomatoes, scrambled eggs, and olive oil. But once we started to learn more about Greek food, we found versions of strapatsada that included artichoke hearts, leeks, spinach, and ground lamb. So we experimented with different vegan versions and this one, made with red peppers and spinach, was our favorite. It makes a great breakfast alongside coffee and fresh fruit.

Ingredients for Baked Strapatsada—Greek Baked “Egg” Cups recipe

• Olive oil cooking spray
• 1 (16-ounce) package extra-firm tofu, drained
• 2 tablespoons nutritional yeast
• 2 teaspoons ground cumin
• ¼ teaspoon smoked paprika
• 1 teaspoon dried marjoram
• ½ teaspoon dried oregano
• ¼ teaspoon ground turmeric
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 clove garlic, minced
• 1 teaspoon capers, drained
• ⅓ cup pitted kalamata olives
• ¼ cup roasted red peppers in oil
• ½ cup chopped spinach
• Salt and black pepper

Preheat the oven to 400ºF. Coat four 6-ounce or six 4-ounce ramekins with olive oil cooking spray.

In a large bowl, use a fork to gently mash the tofu into bite-size pieces—not into a paste. Then, using a large spoon, mix in the nutritional yeast, cumin, paprika, marjoram, oregano, turmeric, onion powder, and thyme. Adding one ingredient at a time, gently mix in the garlic, capers, olives, red peppers, and spinach, until completely blended. Season with salt and black pepper to taste.

Fill the ramekins evenly with the tofu mixture. Make sure to get some roasted red peppers in every ramekin.

Bake for 20 to 25 minutes, or until the top of the mixture is a light golden brown. Remove from the oven and let cool for 2 to 3 minutes.

Serve warm.