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vegan shakshuka
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5 from 2 votes

Vegan Shakshuka

Deliciously spiced vegan shakshuka made with harissa and gently poached tofu. Ideal for a fancy Sunday brunch!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: All, North African
Servings: 4
Calories: 410kcal
Author: Richard Makin

Ingredients

For the Tofu

  • 300 g firm silken tofu
  • 4 tablespoon rice starch
  • 1 teaspoon potato starch
  • 3 tablespoon water
  • 1 teaspoon kala namak or sub for sea salt

For the Shakshuka

  • 2 tablespoon olive oil
  • 1 onion peeled and roughly chopped
  • 3 cloves of garlic peeled and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon harissa paste
  • 2 tablespoon tomato puree aka tomato paste
  • 2 x 400g cans of chopped tomatoes
  • 460 g jar of roasted red peppers drained and roughly chopped
  • 1 tablespoon sugar
  • 1 tablespoon pomegranate molasses optional
  • Salt and pepper to taste
  • Small bunch of fresh coriander or parsley roughly chopped or torn
  • 70 g vegan feta cheese
  • ½ a loaf of crusty sourdough bread sliced
Metric - US Customary

Instructions

To Make the Tofu

  • Place the tofu ingredients in a high speed blender and blend until very smooth. Set aside.
    300 g firm silken tofu, 4 tablespoon rice starch, 1 teaspoon potato starch, 3 tablespoon water, 1 teaspoon kala namak

To Make the Shakshuka

  • Place a cast-iron skillet over medium/low heat and add the olive oil. Once hot, add the onion and garlic and fry for a minute. Add the spices, harissa and tomato puree then stir to combine.
    2 tablespoon olive oil, 1 onion, 3 cloves of garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 tablespoon harissa paste, 2 tablespoon tomato puree
  • Add the cans of tomatoes and the chopped jarred red peppers, sugar and pomegranate molasses. Stir to combine and bring to a simmer. Once bubbling, cover with a lid and simmer for 20 minutes.
    2 x 400g cans of chopped tomatoes, 460 g jar of roasted red peppers, 1 tablespoon sugar, 1 tablespoon pomegranate molasses
  • Taste the sauce and season with salt and pepper.
    Salt and pepper to taste
  • Make six wells in the shakshuka sauce and spoon around 3 tablespoon of the tofu mixture into each one. Cover again with a lid and allow to simmer for a further 5 minutes or until the tofu has poached firm.
  • Sprinkle the shakshuka with the coriander or parsley and the crumbled vegan feta. Serve with crusty, toasted sourdough bread.
    Small bunch of fresh coriander or parsley, 70 g vegan feta cheese, ½ a loaf of crusty sourdough bread

Nutrition

Calories: 410kcal | Carbohydrates: 62g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 2432mg | Potassium: 885mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1158IU | Vitamin C: 77mg | Calcium: 183mg | Iron: 7mg