Vegan Tofu Shakshuka

Shakshuka is a tomato sauce dish with poached eggs, pepper. Cumin, paprika and cayenne pepper is commonly used spices. It is popular in Middle Eastern and Mediterranean cuisines but the origins are unclear. Some say Yemen, some say Tunisia. There are many version evolved during history and I’m in love with the modern plant-based interpretation.

This one is adapted from an Ottolenghi version which is made wit harissa. I replaced the eggs with tofu cream, but spiced up with some kala namak to keep a bit of eggy taste and a touch of mustard.

I served together with some tahini dip and bagels. I used Greek tahini as I have good supply from my Greek friends. It is in great contrast and harmony with the shakshuka. The bagels are homemade and they are easy to bake. You can find the recipe here.

Hajnal Shakshuka is a tomato sauce dish with poached eggs, pepper. Cumin, paprika and cayenne pepper is commonly used spices. It is popular in Middle Eastern and Mediterranean cuisines but the… Breakfast Vegan Tofu Shakshuka Middle Eastern Print This

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

Shakshuka:

• 1 large onion chopped
• 4 cloves of garlic minced
• 2 chopped red peppers
• 2 cans of chopped tomatoes
• 1 tbsp harissa paste
• 1 tsp ground cumin
• salt
• pepper
• 2 tbsp olive oil

 

Tofu cream:

• 1/2 pack silken tofu (approx. 150 g)
• 1/2 tsp black salt
• 1/2 tsp Dijon mustard
• pinch of nutmeg

 

Tahini dip

• 2 tbsp tahini
• 4 tbsp water
• 1/2 tsp lemon juice
• pinch of salt

 

Instructions

Shakshuka:

1. Heat olive oil in a pan, add the chopped onion, pepper, harissa paste, garlic, salt and pepper. Stir and cook for 5 minutes.
2. Add the canned tomatoes and cook for another 10 minutes.
3. Meanwhile add tofu, black salt, mustard, turmeric and nutmeg into a blender and mix until creamy. 
4. Make holes into the tomato sauce and spoon some tofu inside.
5. Remove the pan from the heat and let it sit for few minutes.
6. Make the tahini dip. Mix all ingredients in a blender until smooth.
7. Serve the shakshuka with the tahini dip and  bagels on the side.