Shakshuka is a traditional North African dish made with poached eggs in a spicy tomato sauce. Delicious, comforting, and quick to prepare, it’s a staple in homes all over the Middle East, often served with sides like olives and pita. All of that is to say, classic shakshuka is obviously not vegan-friendly, but with a few simple swaps, you can easily make your own plant-based version without sacrificing flavor or nutrition. Here’s how we like to make it.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (400g) crushed tomatoes
- 1 can (400g) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 200g firm tofu, crumbled
- Optional: Red chili flakes, for heat
Instructions:
- Heat the olive oil in a large skillet or pan over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the diced bell pepper and cook for another 5 minutes until softened.
- Pour in the crushed tomatoes and diced tomatoes with their juices. Stir well.
- Add the tomato paste, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix everything thoroughly.
- Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
- Create small wells in the sauce using a spoon and gently place a large spoonful of crumbled tofu into each well.
- Cover the pan and let it simmer for an additional 10-15 minutes, allowing the tofu to absorb the flavors of the sauce.
- Taste and adjust the seasonings as needed. If you prefer a spicier sauce, add some red chili flakes at this point.
- Serve hot with some crusty bread or pita on the side. Enjoy!
