Vegan Shakshuka

Name: Vegan Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400g silken tofu, cut in egg-sized portions; 400g crushed tomatoes; 2 red peppers, diced; 1 large onion, diced; 4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chilli flakes; 1 tsp turmeric; 3 tbsp olive oil; nutritional yeast to scatter; 1 handful fresh parsley

A fully vegan shakshuka with tofu eggs poached in spiced tomato and pepper sauce. Dusting the silken tofu portions with turmeric before covering the pan gives them that familiar golden-yolk colour as they warm through in the sauce.

Total time

35 min

Prep

10 min

Cook

25 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

400gsilken tofu, cut in egg-sized portions

400gcrushed tomatoes

2red peppers, diced

1large onion, diced

4 clovesgarlic, minced

1 tspground cumin

1 tspsmoked paprika

1 tspchilli flakes

1 tspturmeric

3 tbspolive oil

nutritional yeastto scatter

1 handfulfresh parsley

Instructions

Heat olive oil, fry onion and peppers until soft.

Add garlic and all spices, cook 2 minutes.

Add tomatoes and simmer 15 minutes until thick.

Make 4-6 wells in the sauce.

Carefully place silken tofu portions in each well.

Dust tofu with turmeric to mimic egg yolk colour.

Cover and cook 5-6 minutes until tofu is warmed through.

Scatter with nutritional yeast and parsley, serve with warm bread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

207

Protein

Fat

14.5g

Carbs

13.9g

Fiber

Sodium

26mg

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