Tofu Shakshuka

0:40 m

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!

Start cooking ➞




For the base

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 red peppers<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>2 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>1 heaped tbsp rose harissa paste<item-todo-done><item-todo-done>1 tsp soft brown sugar<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

For the tofu eggs

<item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>1 x 300g block of silken tofu<item-todo-done><item-todo-done> Turmeric, for colour - optional<item-todo-done>

To serve

<item-todo-done> Buttered sourdough toast<item-todo-done><item-todo-done>1 tbsp parsley<item-todo-done><item-todo-done>1 tbsp dill<item-todo-done><item-todo-done> Pinch of chilli flakes<item-todo-done><item-todo-done> drizzle of good quality olive oil<item-todo-done><item-todo-done> Black pepper<item-todo-done>

Before you start

High sided frying pan | Powerful blender | Grill

Prepare the ingredients

  • Peel and dice the onion and garlic
  • Thinly slice the red peppers

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

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

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

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
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