Tuesday, 23 June 2020

Vegan Tofu Shakshuka

A flavoursome dish made vegan with delicious bites of tofu!

Originating from the North of Africa and now hugely popular in Western cultures, the traditional shakshuka is a tomatoey, peppery dish with poached eggs in the middle. Looking at my research, there are a lot of variations and crossovers as to what the recipe is and who brought in certain elements of it. It is now typically served at breakfast time because of the egg feature although in some countries it is a popular evening meal. Here in the UK, it is has become very noticeable on the breakfast/brunch menu especially in healthier cafes because of it's higher protein and vegetable medley.

I actually had mine for dinner as I had more time to make it, and served it with some butter beans I had laying around, but you can also add potatoes or chickpeas and even feta has been sprinkled on. I love the variations of this dish and the spices to make it packed full of flavour. I think the best way to eat it would be a big slice of crusty bread.

Check out my other recipes for more inspiration!

Sweet Potato Mediterranean Bowl
Aubergine Caponata
Breakfast Burrito Wrap


Prep: 5 minutes
Cook: 45 minutes
Serves: 2


200g Firm Tofu - I like Tofoo
1tsp Ground turmeric
1tbsp Lemon juice
1  Tin Chopped tomatoes
1tbsp Tomato puree
1 Medium Bell pepper
½ Red onion
2 Garlic cloves
1tsp Ground cumin
1tbsp Smoked parpika
½tsp Cayenne pepper
2tsp Parsley
2 Handfuls Spinach
Salt and Pepper


✿Heat up a large frying pan on a medium heat with a drizzle of oil and then once warm add the tofu. Cook the tofu for about 10 minutes making sure to flip it so it starts to brown.
✿Add the tofu and lemon juice, give it a stir and cook for 30 more seconds until the lemon juice has dried up then remove from the pan and place on a plate.
✿Using the same pan on a medium heat, add the onion and pepper and fry for about 5 minutes till the onion starts to brown and the pepper is softening.
✿Add the garlic and spices and cook a further 2 minutes. Stir in the chopped tomatoes and tomato puree and then using the empty can of chopped tomatoes fill it with water and add this to the pan also.
✿Bring to the boil and then lower the heat and simmer for about 10 minutes uncovered stirring occasionally. 
✿Stir in the spinach and continue to simmer for another 5 minutes. You can add a little more water if the mixture has become too thick. Meanwhile cook the butter beans however you like or additional sides if having and then add to your serving plate. 
✿Add the tofu and continue to cook for another minute then remove from the heat. Sprinkle over some more parsley and serve on top of the butter beans. Enjoy!



1 comment

  1. That vegan tofu Shakshuka looks delicious,
    and the list of ingredients looks very healthy!!!


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