Tofu Shakshuka

Tofu Shakshuka

Shakshuka is one of those dishes we genuinely make on repeat, and this tofu version has become a proper weekend staple for us. The rich, smoky tomato and pepper base is just incredible, and the tofu soaks it all up brilliantly. It's the kind of breakfast that makes you feel like you've really looked after yourself, without spending hours in the kitchen. Ready in 40 minutes and honestly one of the most satisfying things you can put on the table. Make this one this weekend, you won't regret it.

Cook: 40 min
Serves 4

Before You Start

  • High-sided ovenproof frying pan
  • Powerful blender
  • 1 x 300g block of silken tofu drained

Ingredients

  • 1 tbsp olive oil
  • 1 onion
  • 3 garlic cloves
  • 2 red peppers
  • 2 tsp smoked paprika
  • 2 x 400g can of chopped tomatoes
  • 1 heaped tbsp rose harissa paste
  • 1 tsp soft brown sugar
  • Salt and pepper
  • 1 tbsp Nooch
  • 1 x 300g block of silken tofu
  • Turmeric, for colour - optional
  • Buttered sourdough toast
  • 1 tbsp parsley
  • 1 tbsp dill
  • Pinch of chilli flakes
  • drizzle of good quality olive oil
  • Black pepper

Method

1

Prepare the ingredients

  • Peel and dice the onion and garlic
  • Thinly slice the red peppers
2

Make the base

  • Warm the olive oil in a high sided ovenproof frying pan over a medium heat
  • Add the dice onion, garlic and a pinch of salt, mix well and cook for 5-10 minutes until soft
  • At this point, add the sliced peppers, mix well and cook for another 5 minutes until they begin to soften
  • Mix through the paprika and cook for another couple of minutes before adding the chopped tomatoes, rose harissa and brown sugar
  • Reduce the heat and leave to simmer for 20-30 minutes until thick and delicious
3

While the shakshuka cooks, prepare the tofu eggs

  • Drain the tofu and add to a powerful blender, along with the nooch
  • Blend until smooth and creamy
  • Add a very small pinch of turmeric here as an optional choice for colour
4

Finish the shakshuka

  • Once the sauce is reduced, taste and season with salt and pepper
  • Make 4-5 small wells on top of the sauce and spoon the tofu mixture into them
  • Finish under the grill for 5-10 minutes or until the tofu mixture becomes firm
5

Time to serve

  • Toast the bread and butter with plant-based butter
  • Finely slice the herbs
  • Remove the shakshuka from the oven and drizzle in olive oil
  • Sprinkle with the chopped parsley, dill, chilli flakes and pepper
  • Serve with the toast

Tips & Variations

  • Press your tofu well: We always press the tofu for at least 15 minutes before using it. It helps it hold its shape in the sauce and means it absorbs all those lovely smoky flavours rather than just sitting on top.
  • Don't skip the ovenproof pan: Using a high-sided ovenproof frying pan means you can go straight from hob to oven if your recipe calls for it, and it keeps everything contained so the sauce doesn't bubble all over the place.
  • Serve it straight from the pan: This is one of those dishes that looks absolutely brilliant served at the table in the pan it was cooked in. Throw some fresh herbs on top and let everyone dig in together.

Why This Works

The trick here is building that base slowly. Letting the onions, garlic and peppers go properly soft before you add anything else means the whole dish has this deep, sweet flavour that you just can't rush. The paprika going in at that stage and cooking off in the oil is what gives it that gorgeous smoky warmth throughout.