Tofu Shakshuka
- Simple
- 0:40 m
- 16 ingredients
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!
Serves: 4
Ingredients
For the base
- 1 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 2 red peppers
- 2 tsp smoked paprika
- 2 x 400g can of chopped tomatoes
- 1 heaped tbsp rose harissa paste
- 1 tsp soft brown sugar
- Salt and pepper
For the tofu eggs
- 1 tbsp Nooch
- 1 x 300g block of silken tofu
- Turmeric, for colour - optional
To serve
- Buttered sourdough toast
- 1 tbsp parsley
- 1 tbsp dill
- Pinch of chilli flakes
- drizzle of good quality olive oil
- Black pepper
Before you start
High sided frying pan | Powerful blender | Grill
Step 1
Prepare the ingredients
- Peel and dice the onion and garlic
- Thinly slice the red peppers
Ingredients
- 1 onion
- 3 garlic cloves
- 2 red peppers
Step 2
Make the base
- Warm the olive oil in a high sided ovenproof frying pan over a medium heat
- Add the dice onion, garlic and a pinch of salt, mix well and cook for 5-10 minutes until soft
- At this point, add the sliced peppers, mix well and cook for another 5 minutes until they begin to soften
- Mix through the paprika and cook for another couple of minutes before adding the chopped tomatoes, rose harissa and brown sugar
- Reduce the heat and leave to simmer for 20-30 minutes until thick and delicious
Ingredients
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 x 400g can of chopped tomatoes
- 1 heaped tbsp rose harissa paste
- 1 tsp soft brown sugar
Step 3
While the shakshuka cooks, prepare the tofu eggs
- Drain the tofu and add to a powerful blender, along with the nooch
- Blend until smooth and creamy
- Add a very small pinch of turmeric here as an optional choice for colour
Ingredients
- 1 tbsp Nooch
- 1 x 300g block of silken tofu
- Turmeric
- for colour - optional
Step 4
Finish the shakshuka
- Once the sauce is reduced, taste and season with salt and pepper
- Make 4-5 small wells on top of the sauce and spoon the tofu mixture into them
- Finish under the grill for 5-10 minutes or until the tofu mixture becomes firm
Ingredients
- Salt and pepper
Step 5
Time to serve
- Toast the bread and butter with plant-based butter
- Finely slice the herbs
- Remove the shakshuka from the oven and drizzle in olive oil
- Sprinkle with the chopped parsley, dill, chilli flakes and pepper
- Serve with the toast
Ingredients
- Buttered sourdough toast
- 1 tbsp parsley
- 1 tbsp dill
- Pinch of chilli flakes
- drizzle of good quality olive oil
- Black pepper