Vegan Shakshuka
Brunch doesn’t need eggs to slap, and this vegan shakshuka proves it. Rich tomato-pepper sauce, smoky spices, and tender tofu dollops that cook into something pretty close to poached egg magic. Messy, spicy, and sooo dang good.
Servings: 6 Servings
Calories: 128kcal
Cost: $8.50
Equipment
Ingredients
For the Tofu Egg:
- 12 oz. Firm silken tofu
- ⅓ cup potato starch
- ½ teaspoon dijon mustard
- ¼ teaspoon asafetida
- 1 ¼ teaspoon black salt
For the Shakshuka:
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 tablespoon garlic minced
- 4 teaspoons harissa
- ½ teaspoon ground cumin
- 1 teaspoon Kashmiri red chili powder or paprika
- 2 X 14.5 oz. cans diced tomatoes ideally fire roasted
- ½ cup roasted red peppers drained and diced
- 2 tablespoons pomegranate molasses
- 4 teaspoons lemon juice
- 1 Tablespoon brown sugar
- 1 ½ teaspoons salt or to taste
To Garnish and Serve:
- Crumbled vegan feta cheese optional
- Cilantro leaves
- Parsley roughly chopped
- Pita bread or grilled sourdough bread
Instructions
- Place the tofu, potato starch, Dijon mustard, asafetida, and black salt in a blender. Blend until completely smooth, scraping down the sides as needed to make sure it is all completely smooth. Set aside.
- Heat the olive oil in a wide non-reactive skillet over medium-high heat. After 90 seconds, when the oil is hot, add the diced onion. Cook for 5-6 minutes, stirring frequently until the onion is soft and beginning to brown lightly.
- Add the garlic, harissa, cumin, and Kashmiri chili powder (or paprika). Cook for 1 minute more to bloom the spices.
- Add the diced tomatoes, roasted red peppers, pomegranate molasses, lemon juice, brown sugar, and salt. Stir to combine, then reduce to medium-low heat and simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce has thickened.
- Make indentations in the surface of the sauce with the back of a spoon, and fill them with 2-tablespoon dollops of the blended tofu mixture to resemble poached eggs. Cover the pan and cook over low heat for 8-10 minutes, or until the tofu mixture firms up slightly but remains soft in the center.
- Uncover and remove from heat. Garnish with vegan feta, cilantro leaves, and chopped parsley. Serve hot with warmed pita bread or grilled sourdough.
Notes
🥄 Smooth Operator:
Blend the tofu mixture until smooth and 100% lump-free. If it’s gritty going in, it won’t set smooth and may crack.
🍳 Pan’s Labyrinth:
Use a wide skillet to give each tofu dollop its space. Crowding leads to messy poaching.
🧖♀️ Steam On It:
Cover and simmer gently so the tofu steams and sets. Low and slow keeps it tender, not dry or rubbery.
Nutrition
Calories: 128kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1290mg | Potassium: 282mg | Fiber: 1g | Sugar: 7g | Vitamin A: 186IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg