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
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.
