Shakshuka is the perfect brunch dish. It’s savory, it’s filling, it’s flavorful, and it’s easy to make. But the one downfall is that it contains eggs, which makes it unsuitable for vegans. But of course, that won’t stop us from creating a modified recipe that is plant-based. It even has the protein that shakshuka has and a distinctly eggy flavor! Check it out below.
Ingredients
- Olive oil
- Onion
- Garlic
- Red pepper
- A can of chopped tomatoes
- Tomato pasta
- Cumin
- Paprika
- Chili powder
- Salt
- Silken tofu
- Himalayan sea salt
- Turmeric
- Black pepper
- Parsley
Instructions
- Chop the onions and red pepper. Mince the garlic.
- Heat up olive oil in a large, heavy pan on low to medium heat.
- Add onions to the pan and cook until they become translucent.
- Add garlic, cooking for another two minutes until garlic becomes fragrant.
- Add red pepper and cook until soft.
- Add cumin, paprika, and chili powder. Cook for a minute, stirring continuously.
- Stir in the tomato paste and canned tomatoes, plus a splash of water. Season with salt.
- Let the mixture cook down for 30 to 40 minutes, stirring every so often.
- Dice up the tofu. Season with turmeric and sea salt.
- Once the sauce has thickened up, add the tofu into it. Continue to cook until the tofu is warm.
- Serve with a garnish of parsley and bread on the side. Pita bread is recommended for authenticity!
