Shakshuka (Vegan)
Ingredients:
- 1 can (400 g) crushed tomatoes
- 1 can (400 g) chickpeas, drained and rinsed
- 160 g (1 large) onion
- 1 red bell pepper, diced
- 12 g (4) garlic cloves
- 30 ml (2 tbsp) olive oil
- 4 g (2 tsp) cumin
- 2.3 g (1 tsp) smoked paprika
- 2.3 g (1 tsp) sweet paprika
- 1.1 g (½ tsp) turmeric
- ½ tsp chili flakes (adjust to taste)
- 4.2 g (1 tsp) sugar
- Salt and pepper to taste
- 300 g (10.6 oz) silken tofu
- 10 g (2 tbsp) nutritional yeast
- 3 g (½ tsp) black salt — gives an eggy flavour
- 0.6 g (¼ tsp) turmeric
- 0.8 g (¼ tsp) garlic powder
- Fresh parsley or cilantro
- Crumbled vegan feta (optional)
- Warm pita bread or crusty bread
Equipments:
Features:
Nut-Free
Nutrition:
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Let the spices bloom in the oil for the full minute before adding the tomatoes — this is what brings out their full flavor instead of leaving the sauce tasting like raw spice powder.
Instructions:
- Make the tomato sauce: Heat olive oil in a large, wide oven-safe skillet or pan over medium heat. Add the onion and bell pepper and cook for 5–6 minutes until soft. Add the garlic and cook for 1 minute. Add the cumin, smoked paprika, sweet paprika, turmeric, and chili flakes and stir for 1 minute until the spices bloom in the oil and become fragrant.
- Add tomatoes and chickpeas: Pour in the crushed tomatoes, sugar, salt, and pepper. Stir to combine and simmer over medium-low heat for 10–12 minutes until the sauce thickens and deepens in colour. Add the chickpeas and stir through. Taste and adjust seasoning — the sauce should be bold, spiced, and slightly sweet.
- Prepare the tofu “eggs”: While the sauce simmers, drain the silken tofu and cut or scoop into rough oval shapes about the size of a cracked egg — don’t make them too perfect. Place in a bowl and gently toss with nutritional yeast, black salt, turmeric, and garlic powder. Handle gently as silken tofu is very delicate.
- Nestle the tofu into the sauce: Make 4–6 small wells in the tomato sauce. Gently place a portion of seasoned tofu into each well, pressing them slightly into the sauce without breaking them. Spoon a little sauce around the edges but leave the top of the tofu exposed.
- Cover and cook: Reduce heat to low. Cover the pan with a lid and cook for 8–10 minutes until the tofu is heated through and has absorbed some of the surrounding sauce. The tofu should look set and lightly glazed.
- Finish and serve: Remove the lid. Scatter generously with fresh parsley or cilantro and crumbled vegan feta if using. Bring the pan directly to the table and serve immediately with warm pita or crusty bread for scooping.
Notes: Black salt (kala namak) is the ingredient that makes this taste uncannily eggy — it contains sulphur compounds that mimic the flavour of egg whites. Find it at Indian grocery stores or online. If unavailable, regular salt works but you'll lose the eggy quality. Silken tofu is essential here — firm or extra-firm tofu won't give you the soft, delicate texture that mimics a poached egg.
Storage: The sauce keeps in the fridge for up to 4 days and freezes well. The tofu "eggs" are best made fresh as they fall apart when reheated. Make the sauce ahead and add fresh tofu when reheating.
Variations: Green shakshuka: replace the tomato sauce with a base of blended tomatillos, spinach, and green herbs for a vibrant twist. Add harissa: stir 1-2 tsp of harissa paste into the tomato sauce for a North African heat kick. White bean shakshuka: replace chickpeas with cannellini beans for a creamier, milder base. Shakshuka also makes an excellent quick dinner alongside a simple salad, not just a breakfast.
Serving Suggestions: Always serve with plenty of warm bread — pita, sourdough, or flatbread. The bread is not optional; it's half the dish.
Every ingredient here earns its place, but a few really shape the dish. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors. The cumin adds warm, earthy depth.
Shakshuka (Vegan)
Ingredients:
- 1 can (400 g) crushed tomatoes
- 1 can (400 g) chickpeas, drained and rinsed
- 160 g (1 large) onion
- 1 red bell pepper, diced
- 12 g (4) garlic cloves
- 30 ml (2 tbsp) olive oil
- 4 g (2 tsp) cumin
- 2.3 g (1 tsp) smoked paprika
- 2.3 g (1 tsp) sweet paprika
- 1.1 g (½ tsp) turmeric
- ½ tsp chili flakes (adjust to taste)
- 4.2 g (1 tsp) sugar
- Salt and pepper to taste
- 300 g (10.6 oz) silken tofu
- 10 g (2 tbsp) nutritional yeast
- 3 g (½ tsp) black salt — gives an eggy flavour
- 0.6 g (¼ tsp) turmeric
- 0.8 g (¼ tsp) garlic powder
- Fresh parsley or cilantro
- Crumbled vegan feta (optional)
- Warm pita bread or crusty bread
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors. The cumin adds warm, earthy depth.
Prep:
Let the spices bloom in the oil for the full minute before adding the tomatoes — this is what brings out their full flavor instead of leaving the sauce tasting like raw spice powder.
Instructions:
- Make the tomato sauce: Heat olive oil in a large, wide oven-safe skillet or pan over medium heat. Add the onion and bell pepper and cook for 5–6 minutes until soft. Add the garlic and cook for 1 minute. Add the cumin, smoked paprika, sweet paprika, turmeric, and chili flakes and stir for 1 minute until the spices bloom in the oil and become fragrant.
- Add tomatoes and chickpeas: Pour in the crushed tomatoes, sugar, salt, and pepper. Stir to combine and simmer over medium-low heat for 10–12 minutes until the sauce thickens and deepens in colour. Add the chickpeas and stir through. Taste and adjust seasoning — the sauce should be bold, spiced, and slightly sweet.
- Prepare the tofu “eggs”: While the sauce simmers, drain the silken tofu and cut or scoop into rough oval shapes about the size of a cracked egg — don’t make them too perfect. Place in a bowl and gently toss with nutritional yeast, black salt, turmeric, and garlic powder. Handle gently as silken tofu is very delicate.
- Nestle the tofu into the sauce: Make 4–6 small wells in the tomato sauce. Gently place a portion of seasoned tofu into each well, pressing them slightly into the sauce without breaking them. Spoon a little sauce around the edges but leave the top of the tofu exposed.
- Cover and cook: Reduce heat to low. Cover the pan with a lid and cook for 8–10 minutes until the tofu is heated through and has absorbed some of the surrounding sauce. The tofu should look set and lightly glazed.
- Finish and serve: Remove the lid. Scatter generously with fresh parsley or cilantro and crumbled vegan feta if using. Bring the pan directly to the table and serve immediately with warm pita or crusty bread for scooping.
