This vegan shakshuka is a protein-packed, flavorful breakfast dish with a rich tomato sauce and tofu "eggs." Perfect for a warm, hearty brunch.
Ingredients
For the sauce
- 1 tsp olive oil
- 1 onion diced
- 1 small red bell pepper seeded and diced
- 3 cloves garlic minced
- 1 small red chili seeded and diced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Pinch each of salt and freshly ground black pepper
- 1 14-oz [400-g] can diced tomatoes
- 6 kalamata olives pitted and chopped
- ¼ cup (15 g) fresh parsley chopped, divided
- 1 cup (170 g) cooked butter beans
- ¼ cup (60 ml) vegetable stock (low-sodium preferred)
For the tofu "eggs"
- 5 oz (140 g) extra-firm tofu
- 2 tbsp (15 g) nutritional yeast
- ½ tsp kala namak black salt
- ⅓ cup (80 ml) soy milk
- 1 tsp onion powder
- ¼ tsp ground turmeric
- 2 tbsp (15 g) slivered almonds toasted
Instructions
Prepare the sauce
- In a large skillet over medium heat, heat the olive oil, then add the onion and red bell pepper. Cook for 5 minutes.
- Stir in the garlic, chili, cumin, paprika, salt and black pepper. Continue to cook for an additional 2 minutes.
- Incorporate the diced tomatoes, olives, half of the parsley and then the butter beans into the mixture. Cover and cook for 10 minutes.
Prepare the tofu "eggs"
- In a blender, combine the tofu, nutritional yeast, kala namak, soy milk, onion powder and turmeric. Blend until smooth.
- Add the vegetable stock to the sauce and stir well. Using a spoon, create four shallow indentations in the sauce. Fill each of these with the blended tofu “egg” mixture and cook, covered, for a further 10 minutes.
- Adjust the salt to taste and top with the slivered almonds and the rest of the parsley.