Print Recipe

Vegan shakshuka

This vegan shakshuka recipe makes a one pot fancy AF vegan brunch dish. With no animal derived products, eggs are replaced with a black salt tofu scramble
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, brunch
Cuisine: Gluten-Free, Mediterranean, Vegan
Servings: 4

Ingredients

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

Instructions

  • 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