Mina's Vegan Shakshuka
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!
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.
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