Shakshuka Recipe Vegan

Shakshuka Recipe Vegan is a delightful North African and Middle Eastern dish that has gained international popularity for its rich flavors and hearty appeal. This vegan version of the classic dish replaces the traditional eggs with tofu for a protein-packed and plant-based twist. Featuring a spicy tomato and pepper sauce, this savory meal is perfect for breakfast, brunch, or any time you crave a flavorful and satisfying dish. Let’s dive into the recipe!

Recipe: Vegan Shakshuka

Ingredients:

For the Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• ONE can (14 ounces) crushed tomatoes
• 1 teaspoon ground cumin
• ONE teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper (adjust to taste for spiciness)
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley (for garnish)

For the Tofu “Eggs”:

• 1 block (14 ounces) firm tofu, crumbled
• 1/2 teaspoon turmeric powder (for color)
• Salt and black pepper to taste

Instructions:

For the Sauce:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
3. Stir in the minced garlic and diced bell peppers. Cook for another 5 minutes until the peppers soften.
4. Add the crushed tomatoes, ground cumin, ground paprika, ground cayenne pepper, salt, and black pepper. Stir to combine all the ingredients.
5. Reduce the heat to low, cover the skillet, and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together. Adjust the seasoning to your taste.

For the Tofu “Eggs”:

1. In a separate bowl, crumble the firm tofu with your hands to resemble the texture of scrambled eggs.
2. Sprinkle turmeric powder over the crumbled tofu and season with salt and black pepper. Mix well to evenly distribute the turmeric for color.
3. In a non-stick pan, heat a little oil over medium heat and add the seasoned tofu. Cook for about 5-7 minutes, stirring occasionally until the tofu is heated through and lightly browned.

Assembly:

1. Create small wells or indentations in the tomato-pepper sauce using a spoon.
2. Carefully spoon the seasoned tofu into these wells, distributing it evenly across the skillet to resemble poached eggs in the sauce.
3. Cover the skillet and let it cook for an additional 5-7 minutes on low heat to allow the tofu to absorb some of the flavors.

Nutrition Facts:

(assuming 1/4 of the recipe):

• Calories: 245
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 510mg
• Total Carbohydrate: 19g
• Dietary Fiber: 5g
• Total Sugars: 9g
• Protein: 11g