This Vegan Shakshuka (or Shakshouka) 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!
1tablespoonchopped parsley or oregano or herbs of your choice
½teaspoonground black pepper
¼cupvegan feta cheese(add more or less if you want to)
parsley for garnish
1lbblock of extra firm tofupressed for at least 30 minutes
¼teaspoonground black pepper
In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.
Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.
Add the garlic and stir for about 2 minutes until fragrant.
Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
Remove from heat and allow to cool until set (around 5 minutes at least as it'll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!
Expert Tips & FAQYou can prep the tofu egg mixture the day before or even a few days before!Just store it in your fridge, then bring to room temp for 30 minutes before you prepare the rest of the dish.This stores well in the fridge! To reheat use your microwave or your stovetop.You can also add a tablespoon of sugar if you find your tomatoes too acidic and want to balance it out.Kala namak gives the tofu egg mixture a very “eggy” taste, so I highly recommend using it!If you're using fresh tomatoes, ensure they're very juicy and keep all of that juice!