This Vegan Shakshuka is a quick and easy dish takes less than 45 minutes and is a flavourful and delicious breakfast or brunch! Vegan tofu eggs are cooked in flavourful tomato sauce and is sure to be a crowd pleaser!
Ingredients
- tbsp olive oil
- 8 ounce firm tofu, patted dry
- tsp harissa, or your favorite spice paste to taste
- tbsp tomato Paste
- red pepper (not spicy) cut into small dice
- tsp smoked paprika
- large onion, diced
- cloves minced
- pinch salt
- tsp cumin
- pinch sugar
- ounce tomatoes, canned or fresh chopped
- tsp Za’atar boughten
- cup labneh, or vegan unsweetened yoghurt.
Instructions
- Slice the tofu into two pieces lengthwise. Pat them dry, and cube into two inch cubes or get fancy and use a cookie cutter like I did here to make them fancy.
- Heat a large sauté pan over medium heat with the olive oil, tomato paste, smoked paprika, harissa, onion, red peppers, garlic, sugar, cumin and salt. Sauce until the peppers are soft 6-8 minutes. Stir frequently.
- Add the tomatoes and simmer ten minutes until the tomatoes have surrendered and became a sauce. Place each cup or round of tofu into the sauce, pressing down so just the tops show and the rest is submerged in the sauce. Simmer for ten more minutes.
- Strew the Za’atar across the top and serve with flat bread and Labneh.
Nutrition facts per serving (based on 2 servings):
- Calories: 191
- Fat: 12.6g
- Saturated Fat: 1.7g
- Cholesterol: 0mg
- Sodium: 617mg
- Potassium: 648mg
- Carbohydrates: 14.9g
- Fiber: 4.6g
- Sugar: 7.6g
- Protein: 8.5g
