Ingredients
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For the Shakshuka:
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2 tablespoons olive oil
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1 onion, finely chopped
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1 red bell pepper, diced
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2 cloves garlic, minced
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1 can (14 oz) crushed tomatoes
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon ground coriander
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 Salt and black pepper to taste
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1/4 cup chopped fresh parsley
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For the Tofu "Eggs":
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8 oz extra-firm tofu, drained and crumbled
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1/2 teaspoon turmeric powder
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1 Salt and black pepper to taste
Directions
Steps
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1
Done
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For the Shakshuka: |
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2
Done
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Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent. |
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3
Done
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Add the diced red bell pepper and minced garlic to the skillet. Sauté for an additional 2-3 minutes until the peppers start to soften. |
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4
Done
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Stir in the ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for another minute until the spices become fragrant. |
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5
Done
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Pour in the crushed tomatoes and season with salt and black pepper. Simmer the sauce for about 10-15 minutes, or until it thickens and the flavors meld together. |
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6
Done
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Sprinkle chopped fresh parsley over the sauce. |
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7
Done
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For the Tofu "Eggs": |
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8
Done
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In a separate bowl, crumble the extra-firm tofu into small pieces. Sprinkle turmeric powder, salt, and black pepper over the tofu. Mix well to evenly distribute the seasoning. |
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9
Done
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Carefully place small mounds of the seasoned crumbled tofu on top of the simmering sauce to resemble poached eggs. Reduce the heat to low, cover, and let it cook for an additional 5-7 minutes until the tofu is heated through. |
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10
Done
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Remove from heat and serve your Vegan Middle Eastern-Inspired Shakshuka hot. |
