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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!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Main Course, Snack, Starters
Cuisine Mediterranean, Moroccan
Servings 2

Equipment

  • Cast iron pan with a lid

Ingredients
  

Shakshuka

Vegan Tofu “Egg”

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 :)