vegan shakshuka

My mom used to make huevos rancheros just like this, but it wasn't until recently that I discovered the actual origin of this dish. Shakshuka is a Middle Eastern or North African dish made by poaching eggs in a spiced tomato sauce. It's traditionally eaten with crusty bread and can be enjoyed for any meal of the day. I grew up eating this dish with a Mexican spin, served with corn tortillas. And while I occasionally do eat eggs, I thought it would be fun to substitute a plant based protein source this time.

vegan shakshuka

• 1 Tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced or pressed
• 28 oz can fire roasted diced tomatoes
• 1 tsp paprika
• 1 tsp chili
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 7 oz (1/2 of a package) firm tofu
• parsley and nutritional yeast for garnish
• corn tortillas, greens, or crusty bread for serving

Prepare tofu by cutting into squares and drying on paper towels. Place another paper towel over the top to soak up more moisture while you prepare the sauce. Chop the onion and mince or press the garlic. Heat olive oil in a skillet and add onion and garlic, cook until just soft. 

Blend half of the can of tomatoes in a blender, add all tomatoes to the skillet along with the spices. Simmer sauce for 5 minutes. Arrange tofu squares throughout sauce and simmer on low for 10 minutes. Top with nutritional yeast and fresh parsley. Serve Mexican style with corn tortillas, or traditional with crusty bread to soak up the sauce. 

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vegan shakshuka

by almost vegan December-18-2017

A traditional Middle Eastern or North African dish of eggs poached in a spiced tomato sauce, with a vegan twist

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 onion
• 3 cloves garlic
• 28 oz can fire roasted diced tomatoes
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 7 oz firm tofu
• 2-3 Tbsp nutritional yeast
• 1 handful fresh parsley

Instructions

Prepare tofu by cutting into squares and drying on paper towels. Place another paper towel over the top to soak up more moisture while you prepare the sauce. Chop the onion and mince or press the garlic. Heat olive oil in a skillet and add onion and garlic, cook until just soft.Blend half of the can of tomatoes in a blender, add all tomatoes to the skillet along with the spices. Simmer sauce for 5 minutes.Arrange tofu squares throughout sauce and simmer on low for 10 minutes. Top with nutritional yeast and fresh parsley.

Details

Prep time: 10 mins Cook time: 17 mins Total time: 27 mins Yield: 4