Vegan Shakshuka
Vegan shakshuka is the vegan version of the popular dish from Northern Africa that will become your go to breakfast or brunch option.
Equipment
- 1 10" or 12" frying pan stainless steel or cast iron
Ingredients
- 2 can Diced Tomatoes
- 1 medium Red or Yellow Onion finely chopped
- 1 medium Green or Red Bell Pepper finely chopped
- 4 cloves Garlic finely chopped or grated
- 1 tablespoon Avocado/ Olive Oil
- ¼ cup Cilantro/ Parsley roughly chopped
- Salt and Pepper to taste
Spices
- 2 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chili Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Kala Namak(Black Salt)
Silken Tofu Mix
- 16 oz Silken Tofu
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper to taste
- 2 tablespoon Nutritional Yeast for topping
Instructions
- Heat the pan and add the oil. Once hot, add the chopped onions. Cook for 5 minutes. Now add the garlic and cook for 2-3 minutes.
- Add the chopped bell peppers and cook for another 5 minutes. Season with some salt. Pour the diced tomatoes along with the juices. Slowly break down the large chunks of tomatoes using a spatula.
- Now add the turmeric, coriander, cumin and red chili powder. Season with more salt and pepper. Mix well and let this cook for 8- 10 minutes. Ensure most of the water content has been cooked off.
- When the tomato-pepper mixture is cooking, place the tofu, garlic, onion powder, salt and pepper in a blender. Blend until completely smooth. Add a 3-4 tablespoons of water if required while blending. Keep aside.
- Now start making little pockets one at a time around the pan and and start pouring some of the blended tofu mix in the pocket(s). Let this cook at a medium low heat for 7-8 minutes. Make sure the tomato base does not bubble over. You will notice the juices pop up through the center of the tofu pockets and the tofu slowly dry out a bit.
- Once the tofu looks set, top with kala namak and the nutritional yeast. Turn off the heat and top with chopped cilantro/parsley. Serve hot with bread or flatbread of your choice.
Notes
The recipe always makes around 10-12 servings. In the pan, you can only cook around 5-6 "eggs". I usually reserve around ⅓rd of the tomato-pepper sauce in a other bowl once cooked. Then I make the pockets and add the tofu mixture. You will notice there is at least ½ the tofu mixture left as well. Once the entire dish is done, I serve the eggs with part of the sauce from the pan.
Now I add back the remaining sauce and heat it up again. Make 5-6 pockets again to repeat the steps with the remaining tofu mix. You can either store the extra shakshuka for later or serve it right then if you are serving a larger gathering.