Vegan Tofu Shakshuka
This Vegan Tofu Shakshuka is a traditional North African & Middle Eastern breakfast that we're vegan-izing with tofu in place of eggs.
Ingredients
- 1 block firm tofu drained & pressed
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 1 red bell pepper finely diced
- 3 cloves garlic finely diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- red pepper flakes optional, to taste
- 1 28-ounce can crushed tomatoes I used fire roasted
- salt to taste
- parsley & cilantro chopped
- vegan cheese optional, I used Miyokos chive cheese wheel
- crusty bread for serving
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, garlic and seasonings. Stir to combine and cook for 5 minutes, stirring frequently.
- Add the crushed tomatoes and a pinch of salt. Stir to combine and simmer for 5 more minutes.
- Meanwhile, cut the tofu into 1/2" slices.*
- Gently place the tofu slices into the sauce, cover and simmer on low heat for 10 minutes.
- Remove the lid, add parsley, cilantro and vegan cheese (if using). Serve hot with crusty bread on the side.
Video
Notes
*Depending on how many people you're serving and how big your skillet is, you can use a whole block or 1/2 a block. Because I cut mine into cute little circles with a biscuit cutter (not necessary), I only used 1/2 a block and reserved the extra for another recipe. But feel free to just cut the entire thing into 8 squares and use it all.
Calories: 277kcal, Carbohydrates: 25g, Protein: 13g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Sodium: 415mg, Potassium: 703mg, Fiber: 6g, Sugar: 11g, Iron: 5mg
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