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Tofu Shakshuka

Tofu Shakshuka
Tofu Shakshuka

This classic North African-come-Middle Eastern dish is a staple breakfast across the world, and this vegan version is not to be overlooked. Replacing the eggs with a tofu mixture works a treat and this dish is perfect for sharing!

Ingredients
Method

Before you start

High sided frying pan | Blender | Grill

Ingredients

For the sauce:

  • 1 tbsp olive oil
  • 1 red pepper
  • 1 onion
  • 3 cloves garlic
  • Handul of cherry tomatoes
  • 1 can chopped tomatoes
  • 1 tbsp Smoked paprika
  • 1 tbsp Cumin
  • 1 pinch of chilli flakes
  • Salt and pepper

For the egg:

  • 1 block of firm tofu
  • 1 tbsp nooch
  • 1 tbsp black salt
  • Turmeric for colour (optional)

For the tahini dressing:

  • 2 tbsp tahini paste
  • Half a lemon
  • Salt
  • Warm water

To serve:

  • Pita bread or flatbread
  • Chopped parsley
  • Chilli flakes

Method

  1. 1.

    Prepare the Shakshuka ingredients | Chop your onion, red pepper, garlic and cherry tomatoes.

    Make the Shakshuka| Warm the olive oil in a high sided frying pan over a medium heat | Add in your onion and cook until translucent | Add red pepper, cumin, smoked paprika, a pinch of chilli flakes and salt and pepper and stir through | Add your handful of cherry tomatoes and your can of chopped tomatoes. Fill up half the can with water and chuck in the pan | Bring to a boil and add your garlic | Reduce the heat and bring to a simmer (the longer you can cook it here the better) but at least leave it for 20 minutes.

    Prepare the tofu egg | Into a blender, add 1 block of firm tofu, the black salt and nooch and blend | Turmeric here is optional for colour | Blend until you have a hummus-like consistency.

    Finish the Shakshuka | Now the sauce is reduced, make small wells and spoon your tofu mixture into these wells (you should have enough for at least four ‘eggs’) | Finish under the grill for 5-10 minutes or until the tofu mixture goes a bit firmer

    Prepare the tahini dressing | Mix the tahini paste, the juice of half a lemon and a pinch of salt in a bowl | Mix it and slowly add warm water until you have a loose paste.

    Time to serve | Take your shakshuka out of the grill, throw on your chopped parsley, a pinch of chilli flakes and spoon over your tahini dressing. Serve with some lovely bread in the pan for everyone to share and enjoy!