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I know, its probably, like, a crime to call something ‘shakshuka’ if it doesn’t contain eggs.
Literally, the dish is egg.
But, no matter. Imma just go ahead and do it anyway 🤷♀️
This recipe makes a one pot fancy AF brunch, with no animal derived foods.
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How do you make vegan eggs taste eggy?
The vegan egg replacement in this recipe is basically a riff on tofu scramble – not quite the baked eggs you’d normally find in Shakshuka, but the taste is definitely not far off.
Black salt is the secret to that slightly sulphuric ‘egg’ taste. I normally add it to any dish that relies on eggs as a base. You can get black salt in many health-food shops, ethnic supermarkets, or even in some bigger mainstream supermarkets – (affiliate) or you can get it on Amazon here.
I feel like its been kinds of a while since I posted any kind of life update on the blog, so here goes – anyone who just wants the recipe, skip ahead now.
As you might (or might not) have seen on my Insta, I’ve been working on getting my recipe book ready for preorder.
I’m self-publishing a cookbook full of recipes and tips & tricks for anyone else living plant-based and gluten-free.
The book will include a range of recipes for breakfast, lunch and dinner (and snacks because honestly snacks are the best) and I’m trying to include a mix of fast & easy, balanced midweek meals as well as some more indulgent options like burgers, doughnuts and this Shakshuka recipe.
Other life news? My husband’s business Döner Summer is going really well. We’re finally getting a new kitchen (I might post a tour of it on the blog once
For the sauce
- 1 Onion (white)
- 1 Bell pepper (red)
- 1 Courgette
- 6 Tomatoes (plum)
- 2 tbsp. Olive oil
- 0.25 tsp. Sugar (caster)
- 0.25 tsp. Cinnamon powder
- 0.5 tsp. Cumin seeds
- 1 400g tin Chopped tomatoes
For the tofu ‘egg’
- 200g Silken tofu
- 0.5 tsp. Turmeric powder
- 0.5 tsp. Cumin powder
- 0.25 tsp. Garlic powder
- 1 tsp. Nutritional yeast
- 0.5 tsp. Black salt
- pinch Salt & pepper
- Start by making the sauce
- Chop the vegetables into large chunks and heat the oil in a skillet over a medium heat
- Add the onion and cook a little, then add the pepper and courgette and cook for a few more minutes, until the vegetables begin to brown at the edges
- Add the chopped tomatoes, stir and cook for another few minutes, then add the sugar and spices and continue to cook the sauce
- Finally, add the tin of chopped tomatoes, stir and cover for ten minutes or so to simmer
- In the meantime, prepare the tofu by emptying it into a mixing bowl, adding all the spices and stirring together with a handheld whisk or a fork
- When the sauce has thickened, make four wells, as you would with old-fashioned shakshuka, and drop the tofu in
- Cover again and steam bake for another 5-10 minutes, or stick it under the grill for 10-15 minutes, until the tofu has set