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Vegan Shakshuka
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.
Ingredients
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.
