Common to many regional Middle Eastern cuisines, this is one of those simple dishes that, with the right ingredients, is amazingly tasty. Tofu shakshuka is as welcome for brunch as it is as part of a light dinner.
In its original form, shakshuka is made with eggs; in this vegan version, just one ingredient changes—silken tofu replaces the eggs.
Basically a tofu scramble incorporating bell peppers, onion, and tomatoes, this veganized shakshuka is especially welcome as a fast summer dish, though it can be enjoyed all year round. It’s a great way to showcase the abundance of delicious tomatoes in season, but welcome any time you can get good tomatoes.
Make this a part of a delicious Middle Eastern-themed meal. Serve with hummus (store-bought or homemade), fresh pita bread, and a simple Israeli-style salad or tabbouli. Here are some recipes to choose from, that make good accompaniments for the tofu shakshuka:
Or, create a brunch-like meal (for any time of day) with sautéed or roasted potatoes (Fingerling Potato Fries are fun!), whole grain toast, and sliced oranges.
Recipe is from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- Two 12.3-ounce packages firm silken tofu, finely crumbled
- 2 large or 4 medium firm, ripe tomatoes, diced
- 1 teaspoon sweet paprika
- Pinch of turmeric, as desired, for color
- Salt and freshly ground pepper to taste
- 2 tablespoons minced fresh parsley, or more, as desired
- Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent.
- Add the bell peppers and continue to sauté until both they and the onions are soft and turning golden, about 10 minutes
- Add the tofu, tomatoes, paprika, and turmeric. Stir together, then cook over medium heat for 10 minutes, or until the tomatoes are soft.
- Season with salt and pepper, stir in the parsley, and serve.
Variation: Some traditional recipes include garlic. Add 3 to 4 cloves of garlic, finely chopped, with the bell pepper in step 2 if you’d like a garlicky version.
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