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  • Jeeca Jeeca
  • - June 5, 2021
  • - 8:54 am

Mina’s Vegan Shakshuka

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Thank you Mina for sponsoring this post! 

I made a Vegan Shakshuka using Mina’s Shakshuka, a Moroccan Tomato Sauce, and enjoyed a delicious and authentic vegan version of Shakshuka in less than 15 minutes.

It’s a delicious and hearty one-pan dish that can be enjoyed anytime of the day—breakfast, brunch, lunch, snack, or dinner!


You can check out their products and Amazon page here.

VEGAN TOFU “EGG” FOR THIS SHAKSHUKA RECIPE

Shakshuka is traditionally made with eggs but for this vegan version, I made a vegan tofu ‘egg’ mixture that I processed together and added into the Shakshuka later on.

The use of black salt or kala namak gives the tofu this egg-like smell and flavour.

HOW TO COOK THE SHAKSHUKA

First, you’ll need your bottle of Shakshuka sauce!

Then heat up a large pan over medium. I used a cast iron pan.

Pour the sauce into your pan.

Bring the sauce to a simmer over medium heat.

Create a small well and then scoop a generous amount of the tofu ‘egg’ mixture. If you’re vegetarian, you can also of course use regular eggs.

Repeat this for the rest of the tofu ‘egg’ mixture.

Cover the pan to allow the tofu ‘egg’ to cook and set for 5 minutes

Remove the lid and then finish off the vegan shakshuka with some fresh pepper and chopped cilantro or parsley.

Serve immediately and enjoy with some crusty bread of your choice.

Use the bread to scoop up and soak in all that sauce. So good and super satisfying, too!

See the full recipe below. You can also check out more of Mina’s products on their Amazon page here.

Other recipes you might enjoy:

  • Baked Peanut and Lime Tofu
  • Scalloped Potatoes in Creamy Lemon Dill Sauce
  • Crispy Eggplant Katsu
  • Tofu and Mushroom Salpicao

Mina’s Vegan Shakshuka

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I made a Vegan Shakshuka using Mina’s Shakshuka, a Moroccan Tomato Sauce, and had enjoyed a delicious and authentic vegan version of Shakshuka in less than 15 minutes. It’s a delicious and hearty one-pan dish that can be enjoyed anytime of the day—breakfast, brunch, lunch, snack, or dinner!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, Main Course, Snack, Starters
Cuisine Mediterranean, Moroccan
Servings 2

Equipment

  • Cast iron pan with a lid

Ingredients
  

Shakshuka

  • 1 bottle Mina Shakshuka Sauce
  • 4 vegan tofu “eggs” recipe below or regular eggs (if vegetarian)

Vegan Tofu “Egg”

  • 220 g extra firm tofu
  • 2 tbsp nutritional yeast
  • 1/4 to 1/2 tsp black salt or kala namak to taste
  • 1/2 tsp garlic powder
  • 2 tbsp water

To Serve

  • Ground black pepper
  • Chopped cilantro or parsley
  • Crusty Bread

Instructions
 

Shakshuka

  • Heat a large pan over medium. I used a cast iron pan. See the steps below on how to make the vegan tofu “egg”.
  • Pour the sauce into your pan and bring it to a simmer.
  • Create a small well and then scoop a generous amount of the tofu ‘egg’ mixture. If you’re vegetarian, you can also of course use regular eggs. Repeat this for the rest of the tofu ‘egg’ mixture.
  • Cover the pan to allow the tofu ‘egg’ to cook and set for 5 minutes. Remove the lid and then finish off the vegan shakshuka with some fresh pepper and chopped cilantro or parsley.

To Serve and Enjoy

  • Serve immediately and enjoy with some crusty bread of your choice.
  • Use the bread to scoop up and soak in all that sauce. So good and super satisfying, too!

Vegan Tofu “Egg”

  • Place the tofu and the rest of the ingredients in a blender or food processor and process until well-combined. Don’t forget to scrape the sides! A grainy texture is okay.
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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