This loaded Vegan Shakshuka is a filling and savoury Middle-Eastern inspired breakfast made with tofu instead of eggs. It has a mildly spiced, rich tomato sauce made with onion, garlic and bell pepper. This recipe includes olives and sundried tomatoes for an extra burst of briny, sour and sweet flavors. Topped with a lemon yogurt sauce and coriander for a light, fresh finish. Ready in 45 minutes, it would also make a delicious light dinner.

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Vegan Shakshuka

This loaded Vegan Shakshuka is a filling and savoury Middle-Eastern inspired breakfast made with tofu instead of eggs. It has a mildly spiced, rich tomato sauce made with onion, garlic and bell pepper. This recipe includes olives and sundried tomatoes for an extra burst of briney, sour and sweet flavours. Topped with a lemon yogurt sauce and coriander for a light, fresh finish. Ready in 45 minutes, it would also make a delicious light dinner.

Course Breakfast

Cuisine African, Middle Eastern

Servings serves

Calories 397kcal

Equipment

cast iron skillet or oven proof fry pan

Ingredients

Shakshuka

1 tbsp olive oil
1 onion finely diced
3 garlic cloves minced
1/2 red bell pepper finely diced
2 tbsp tomato paste
1 tsp sugar
1/2 tbsp smoked paprika
1/2 tbsp ground cumin
1/2 tsp ground coriander
1/2 tsp sumac
1/2 tsp salt
1/4 tsp ground chilli flakes
1/4 tsp cinnamon
1/3 cup stuffed or pitted green olives
1/3 cup sundried tomatoes roughly chopped
400 g canned chickpeas rinsed and drained
800 g diced canned tomatoes
1/4 cup water

Tofu

10 oz extra firm tofu (300g) pressed
2 tbsp soy sauce
4 tbsp cornstarch
1/2 tsp kala namak (black salt)
1/4 tsp cracked pepper
2 tbsp vegetable oil

Yogurt sauce

1/4 cup plain yogurt plant-based
2 tbsp lemon juice
1/2 tbsp tahini
pinch of salt

To serve

fresh coriander leaves
fresh mint leaves
toasted sourdough bread
sliced avocado

Instructions

Preheat oven to 375°F/190°C.

Tofu

Press the tofu for 10-20 minutes by placing the tofu on clean kitchen towel, then weighing it down with a chopping board and a heavy book.
Break tofu apart with your hands into roughly 6 large chunks. Place the pieces into a large mixing bowl, coat in soy sauce and leave for 2 minutes to soak. Then coat in corn flour, kala namak and pepper.
Heat 2 tbsp vegetable oil in a medium size oven-safe skillet on high heat (there should be about 1cm of oil in the bottom). Once the oil is hot, fry tofu until golden and crispy, then remove from the skillet onto onto paper towel to absorb excess oil.

Shakshuka

Reduce heat to medium, and add the olive oil to the skillet. Add diced onion and stir for 2-3 minutes until translucent. Add the bell pepper, chickpeas and garlic, continue stirring for another 3 minutes.
Next, add tomato paste, smoked paprika, cumin, ground coriander, sumac, red pepper flakes, sugar, cinnamon, salt, sundried tomatoes and olives. Stir well for 1-2 minutes until coated, add canned tomatoes and water, then simmer for 10 minutes.
Nestle the tofu chunks into the sauce, then bake in the oven for 20 minutes.

Yogurt sauce

In a small mixing bowl, whisk the lemon juice and tahini until smooth, then combine the yogurt and salt.
Serve the Shakshuka with dollops of yogurt sauce, sliced avocado, fresh coriander and mint leaves and sourdough toast on the side.

Notes

Nutritional information does not include sourdough bread.

Nutrition

Experience the ultimate Middle Eastern brunch with Arabic Samosas 2 ways, perfectly complementing this flavorful Vegan Shakshuka for a delightful culinary experience.