Name: Vegan Shakshuka Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6
Cuisine: Caribbean
Ingredients: 1x 28ounce Canned Diced Tomatoes; 1 teaspoon Roasted Cumin; ½ teaspoon Allspice; ½ teaspoon of Red pepper flakes; 2 cloves Garlic - minced; 1 medium Onion - diced; 2 Bell pepper - diced; 1 tablespoon Parsley leaves - chopped; 4 ounces Vegan Feta Cheese; Salt & Black Pepper to taste

Front shot of Vegan Shakshuka in a skillet with garnish

Shakshuka, a traditional Tunisian dish also found throughout the Middle Eastern region, is a popular breakfast or brunch dish shared with friends and family. However, this recipe is for Vegan Shakshuka, where we have replaced the fried eggs with a tofu egg substitute. The dish will still have the classic tomato sauce infused with fresh herbs and seasonings with our special tofu egg to complete the meal. We hope this dish becomes a favorite for you and shares with friends and family.

Equipment Needed

Large Cast Iron Skillet

Large Spoon

Serving Dish

Stainless Steel Measuring Spoons

Tofu Press

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Serves

4-6

Ingredients

1x 28ounce Canned Diced Tomatoes
1 teaspoon Roasted Cumin
½ teaspoon Allspice
½ teaspoon of Red pepper flakes
2 cloves Garlic - minced
1 medium Onion - diced
2 Bell pepper - diced
1 tablespoon Parsley leaves - chopped
4 ounces Vegan Feta Cheese
Salt & Black Pepper to taste

Tofu Egg

16 ounces Extra Firm Tofu - pre-pressed to remove excess liquids
175 ml Soy Milk - unsweetened
1 teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
3 tablespoons Arrowroot starch

Instructions

Using a large deep skillet (4 Liters) add the oil and place on medium-high heat.

Once the pan is hot, add the garlic, onion, bell pepper, and parsley and sauté for 5 minutes.

While these cook using a high-powered blender, add the tofu, milk, seasonings, and arrowroot starch and process until a smooth consistency, then taste for seasoning and set aside.

Then add the tomatoes, spices, red pepper flakes, season with salt and black pepper, and cook for 5 minutes.

Reduce the heat to low and use the back of a spoon to create wells to pour the tofu egg mixture into, then cover and cook for 5 minutes.

Remove the cover and cook for another 5 minutes until the liquid reduces a bit and the eggs have set.

Remove from the heat, top with vegan feta, and serve warm on a serving plate and enjoy.