Easy Vegan Shakshuka with Silken Tofu
Invite your friends over and whip up this easy vegan shakshuka in just 30 minutes! Slices of silken tofu are simmered in a chunky, harissa-spiked tomato sauce for a low effort, flavourful brunch that feels special.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion very thinly sliced into half moons
- 1 large red pepper thinly sliced
- 4 cloves garlic finely chopped
- 1 tablespoon harissa
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- ¾ teaspoon salt plus more for seasoning
- 28 ounce can whole tomatoes
- 14 ounce package silken tofu cut into slices
For serving, make it your own!
- cilantro minced
- kalamata olives oil cured are nice here too
- feta style cheese
- your fave sourdough bread or flatbread
Instructions
- Heat the oil in a large skillet over medium heat. Add onions and peppers and sauté for 5 minutes, stirring occasionally.
- Add 1/4 cup of water, and cook for 5 minutes more, stirring occasionally, until onions are tender and glossy and liquid is mostly absorbed.
- Season well with salt and pepper. Add garlic, cumin, coriander and harissa, stirring constantly for 1 minute.
- Add the canned tomatoes, crushing each tomato in your hands (carefully so it doesn't splatter!). Add salt and sugar and stir to combine.
- Add slices of tofu on top and let simmer for 10 minutes, without stirring. If it's drying out, add 1-2 tablespoons of water.
- Garnish with your favourite toppings and serve with bread!
Notes
Leftovers keep super well and are delicious served on toast!
Each serving has 10.5g of protein and 3.5 grams fibre. To boost it, use extra firm silken tofu if that's available to your or add a can of chickpeas to the tomato sauce before adding the tofu!