Vegan Shakshuka

Serving Size 5

Prep Time 25 mins mins

Cook Time 20 mins mins

Difficulty Easy

Ingredients

Sauce

  • 28 oz diced tomatoes, canned
  • 1 tsp ground cumin
  • ½ tsp red pepper flakes or more
  • 5 cloves garlic peeled and chopped finely
  • 1 medium onion finely diced
  • 1 medium bell pepper finely diced
  • 1 tbsp chopped parsley or oregano or herbs of your choice
  • ¼ tsp sea salt
  • ½ tsp ground black pepper
  • ¼ cup vegan feta cheese (add more or less if you want to)
  • Parsley for garnish

Tofu Egg

  • 1 package Nasoya Extra Firm Tofu, pressed for 30 minutes
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp sea salt
  • 3 tbsp nutritional yeast
  • ¾ cup vegan milk
  • ½ tsp kala namak

Inspired by: Jessica in the Kitchen

Preparation

  1. In your cast iron skillet, over medium high heat, heat the oil.
  2. Add the onions and bell peppers and stir. Cook until translucent and soft, about 5 to 7 minutes.
  3. Meanwhile, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, and milk to a food processor. Blend until smooth. Taste and adjust seasonings if necessary. Set aside.
  4. Add the garlic to the cast iron and stir for about 2 minutes until fragrant.
  5. Add the tomato sauce, the cumin, the red pepper flakes, a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Carefully cover your skillet with a lid and cook for another 2 minutes.
  6. Remove the lid, make some small wells, and scoop in your tofu egg mixture.
  7. Bring heat to medium (ensure its simmering) and cover your skillet with aluminum foil. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
  8. Remove from heat and allow to cool until set, about 5 minutes. Top with vegan feta and chopped parsley. Serve with crusty sourdough.

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