BOSH! Vegan Tofu Shakshuka.png

Tofu Shakshuka

  • Simple
  • 0:40 m
  • 16 ingredients

This classic North African-come-Middle Eastern dish is a staple breakfast across the world, and this vegan version is not to be overlooked. Replacing the eggs with a tofu mixture works a treat and this dish is perfect for sharing!

Serves: 4

Ingredients

For the base

  • 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

For the tofu eggs

  • 1 tbsp Nooch
  • 1 x 300g block of silken tofu
  • Turmeric, for colour - optional

To serve

  • Buttered sourdough toast
  • 1 tbsp parsley
  • 1 tbsp dill
  • Pinch of chilli flakes
  • drizzle of good quality olive oil
  • Black pepper

Before you start

High sided frying pan | Powerful blender | Grill

Step 1

Prepare the ingredients

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

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 2 red peppers

Step 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

Ingredients

  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • 2 x 400g can of chopped tomatoes
  • 1 heaped tbsp rose harissa paste
  • 1 tsp soft brown sugar

Step 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

Ingredients

  • 1 tbsp Nooch
  • 1 x 300g block of silken tofu
  • Turmeric
  • for colour - optional

Step 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

Ingredients

  • Salt and pepper

Step 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

Ingredients

  • Buttered sourdough toast
  • 1 tbsp parsley
  • 1 tbsp dill
  • Pinch of chilli flakes
  • drizzle of good quality olive oil
  • Black pepper