Tofu Shakshuka

Wake up to the vibrant flavours of this vegan Tofu Shakshuka. Originally a beloved North African and Middle Eastern breakfast staple, this plant-powered twist by accredited sports nutritionist Caitlin Arnold swaps out the traditional eggs for a creamy, silken tofu mix. It's hearty, colourful, and bursting with spices, making it the perfect way to kick-start your day!

Serves 1 | Prep time: 10 mins | Cooking time: 25-30 mins

INGREDIENTS

Shakshuka base

  • 5g (1 tsp) olive oil
  • 100g/3.5oz onion, finely diced
  • 1-3 garlic cloves, minced
  • 100g/3.5oz red capsicum, diced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 200g/7oz can of crushed tomatoes
  • 20g/0.7oz harissa paste
  • 1 tsp maple syrup
  • Salt and pepper, to taste

Tofu egg

  • 200g/7oz silken tofu
  • 10g/0.4oz nutritional yeast
  • 20g/0.7oz chickpea flour
  • ½ tsp turmeric (optional)
  • ½ tsp kala namak (black salt for an eggy flavour, optional)

Garnish / To serve

  • Fresh parsley, chopped
  • Crusty bread or pita for serving

METHOD

  1. Heat the olive oil in a medium skillet over medium heat.
  2. Add the diced onion and garlic, sautéing until softened and translucent, about 5-7 minutes.
  3. Stir in the red bell peppers and continue cooking for another 5 minutes until they soften.
  4. Add the smoked paprika and cumin, stirring for a minute to release the flavours. Pour in the crushed tomatoes, harissa paste, and maple syrup. Stir everything together, and season with salt and pepper. Reduce the heat to a simmer and let the sauce cook for 5-10 minutes until it thickens slightly
  5. While the sauce simmers, prepare the tofu. Blend the tofu and the nutritional yeast, chickpea flour, turmeric and kala namak (if using).
  6. Make small wells in the sauce using a spoon, then gently place the tofu mixture into the wells. Allow the tofu to cook in the sauce for another 5-10 minutes, or until the tofu eggs start to firm up.
  7. Once the sauce has thickened and the tofu is heated through, remove the pan from heat. Garnish with freshly chopped parsley and serve immediately with warm crusty bread or pita.

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BreakfastLunchDinnerLow Fat

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