Vegan Shakshuka (Shakshouka) Recipe
Introducing this delectable Vegan Shakshuka, a culinary delight inspired by my unforgettable encounter with the dish in Israel. Bursting with vibrant flavors and featuring a delectable vegan egg substitute, this rendition pays homage to the original with every savory bite. Whether savored for breakfast or brunch, it promises to tantalize taste buds and earn its place as a household favorite. Trust me, you won't be disappointed.
- 30 ounces Diced Tomatoes
- 1 teaspoon Ground Cumin
- 0.5 teaspoons Red Pepper Flakes (or Chilli Flakes)
- 5 Cloves Garlic (Peeled and Chopped Finely)
- 1 cup Onion (Finely Diced)
- 1.5 cup Bell Pepper (Finely Diced)
- 1.5 tablespoon Oregano or Chopped Parsley (or any other herbs of your choice)
- 0.75 teaspoons Sea Salt (you can make changes to this as per your taste)
- 0.5 teaspoons Ground Black Pepper
- 0.5 cups Vegan Feta Cheese (You can substitute this with Tofu)
- 1 Pinch Parsley
- 0.75 cups Vegan Milk
- 3 tablespoons Yeast
- 0.5 teaspoons Black Salt (Kala Namak)
- 0.25 teaspoons Onion Powder
- 0.5 teaspoons Garlic Powder
- 0.25 teaspoons Ground Black Pepper
- 1 pound Tofu (pressed for at least 30 minutes)
- Step One
Over medium high heat, heat the oil.
- Step Two
Once the oil is hot, carefully add the chopped onions and bell peppers to the pan. Spread them out evenly to ensure they cook uniformly. The sizzle as they hit the pan is always a good sign—it means the pan is hot enough to start caramelizing the vegetables.
Using a spatula or wooden spoon, gently stir the onions and bell peppers, coating them with the oil and allowing them to cook evenly. As they cook, you'll notice the onions becoming translucent and softening, while the bell peppers start to release their vibrant colors and sweet aroma.
Maintain the medium-high heat throughout this process, adjusting slightly if needed to prevent burning or sticking. The goal is to cook the vegetables until they're tender but still retain a bit of crunch. This usually takes around 5 to 7 minutes.
- Step Three
While the onions and bell peppers are cooking, it's the perfect time to prepare the tofu egg mixture. Start by gathering your ingredients: tofu, nutritional yeast, kala namak (also known as black salt), garlic powder, onion powder, and milk (you can use any plant-based milk of your choice).
In a blender or food processor, crumble the tofu into chunks and add it to the blending container. Then, sprinkle in the yeast. Next, add a pinch of kala namak, garlic powder and onion powder.
Finally, pour in the milk.. Blend all the ingredients until smooth and creamy. You can adjust the mixture as per your liking.
- Step Four
To the cooked onions and bell peppers from Step Two, add the garlic and stir for about 2 minutes until fragrant.
- Step Five
After adding the garlic, 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 cooking utensil with the lid, and cook for another 2 minutes.
- Step Six
Remove the lid and make some wells. Pour your Tofu Egg Mixture in the wells. - Step Seven
- Step Eight
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!
Serving Size 5
- Amount Per Serving
- Calories 171kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Total Carbohydrate 18g6%
- Dietary Fiber 5g20%
- Sugars 5g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- This stores well in the fridge! Reheat before serving.
- You can also add a tablespoon of sugar if you find your tomatoes too acidic and want to balance it out.
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You can make changes to this recipe as per your taste. You may also add a few ingredients here and there.
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Black Salt gives the tofu egg mixture a very egg-like taste, so do not forget that.
- Make sure that the tomatoes you use are juicy.