Vegan Shakshuka
This vibrant vegan shakshuka swaps traditional eggs for silken tofu poached in a rich, spiced tomato sauce. It is a bold and satisfying vegan brunch dish that is as beautiful as it is delicious.
Silken tofu simmered in smoky spiced tomato sauce for a stunning vegan brunch.
Nutrition per serving
Ingredients
protein
sauce
vegetables
spices
fat
Instructions
Saute the aromatics
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened, then add garlic and cook for 1 more minute.
Build the tomato sauce
Stir in smoked paprika, cumin, and cayenne. Pour in crushed tomatoes, season with salt, and simmer for 10 minutes until the sauce thickens slightly.
Add the tofu
Slice silken tofu into thick rounds and gently nestle them into the sauce. Spoon sauce over each piece to coat.
Simmer and finish
Cover the skillet and cook on low heat for 8 minutes until the tofu is warmed through and has absorbed the flavors of the sauce.
Serve
Garnish with fresh parsley or cilantro and serve directly from the pan with crusty bread or pita.
Substitutions
Common mistakes
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