Vegans will love this shakshuka recipe
-
This vegan shakshuka recipe is delicious, starting with pressing and crumbling tofu to mimic scrambled eggs.
-
Saute the onions, garlic and red pepper in olive oil, then add the diced tomatoes, tomato paste and a mixture of spices.
-
Finally, stir in the tofu and let it simmer to absorb the flavors, adjusting the seasoning if necessary.
-
This dish is a perfect blend of hearty and healthy, sure to satisfy any vegan craving.
Was it a long read? Make it simpler…
Next article
What is the story
Shakshukaa dish from North Africa and the Middle East, is known for its rich tomato and spice base.
Traditionally featuring poached eggs in this sauce, our vegan version uses tofu instead, inviting everyone to enjoy.
Perfect for breakfast, brunch or dinner, this recipe brings a culinary tradition with a vegan twist to your table.
Let’s start cooking.
Gather the following ingredients
For this vegan Shakshukagather a 14-ounce block of firm tofu, two tablespoons of olive oil, a large diced onion, three minced garlic cloves, a diced red pepper, two 14-ounce cans of tomatoes in diced, two tablespoons of tomato paste, one teaspoon each of cumin and paprika, half a teaspoon of chili powder (to taste), salt, pepper and fresh coriander or parsley for garnish.
Prepare the tofu
Start by squeezing the tofu to extract excess water.
Wrap it in a clean cloth or paper towel, then place a heavy object on top.
Let sit for about 15 minutes.
After pressing, crumble the tofu into bite-sized pieces that resemble scrambled eggs.
This will serve as a substitute for eggs in the Shakshuka recipe.
Brown the vegetables
Heat two tablespoons of olive oil in a large skillet over medium heat.
Add a large diced onion and cook until translucent, about five minutes.
Next, add three cloves of minced garlic and one diced red pepper and cook for another five minutes.
Make sure the vegetables are softened but not browned, stirring occasionally to prevent sticking.
Add the tomatoes and spices
Add the diced tomatoes with their juice and the tomato paste to the pan containing the sautéed vegetables.
Season this mixture with cumin, paprika, chili powder, salt and pepper to taste.
Mix everything well to make sure the ingredients are well combined.
Simmer over low heat for about 10 minutes, allowing the flavors to blend together harmoniously.
Add the tofu
Gently incorporate the crumbled tofu into the tomato mixture, avoiding stirring too vigorously to preserve its texture.
Cover and simmer over low heat for 10 minutes.
This step allows the tofu to fully absorb the flavors of the sauce.
It’s important to taste test during this phase, adjusting the seasoning if necessary, to ensure the dish reaches its full flavor potential.
Related Posts
-
Western Breakfast Returns to Downtown Colorado Springs | Local News
No Comments | Jun 21, 2024 -
Now available in Omaha: Saddle Creek Breakfast Club
No Comments | Jul 12, 2024 -
Recommended Breakfast for Diabetics for 7 Days by Dietitians
No Comments | Jul 10, 2024 -
Transform 2024: Don’t miss the 6th Annual Women in AI Breakfast and Women in AI Awards
No Comments | Jun 12, 2024