Vegan Shakshuka with Creamy Tofu 'Eggs'

By Tattooed Tomato

This breakfast dish is a staple in the Middle East & North Africa and normally served with eggs - so to 'veganise' it is really something special.

I learned to make it living in Tel Aviv the traditional way but think I’ve finally sussed the perfect alternative to make this dish plant-based and cruelty free.

The trick? Tofu of course. Here's how I make it and I recommend you to do the same.

What you need:

1 block of firm tofu

3 tbsp. nutritional yeast (optional but recommended)

1 tsp turmeric

Handful cherry tomatoes, diced

1 medium onion, diced

1 large red pepper, seeded and diced

4 cloves garlic, minced

1 tbsp sweet paprika

1 tbsp cumin

1 tbsp sugar

1 tbsp tomato paste

1 or 2 cans (depending on pan size) chopped tomatoes

1 tbsp parsley, chopped (optional)

Salt and pepper

Good olive oil

Method:

1. Combine tofu, nutritional yeast, turmeric, and a pinch of salt and pepper in a food processor and blend until still slightly coarse.

2. Set the tofu blend aside and pour oil into a your pan and chuck in the onions.

3. Cook them on low until they become translucent then add the garlic, pepper and cherry tomatoes.

4. Keep these cooking and then add all the spices and the sugar and stir.

5. Once the tomatoes soften and the peppers have cooked, add in your tomato paste and stir together well.

6. Once fragrant, add your can or cans of chopped tomatoes.

7. Let this cook in for a while then with your hands, scoop out balls of the tofu mixture and, with a spoon, make a divot in the shakshuka base and dollop in the blend into the base.

8. Make as many tofu balls as you can and leave it to cook on the hob for another 5 minutes.

9. To finish, put your pan under the grill to crisp up the tops of the tofu. I added small amounts of Violife cheese onto the tops of mine but you don't have to.

10. To serve, sprinkle with more paprika, some good olive oil and the parsley. Serve with pita bread and enjoy!