Ingredients
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1 tbsp olive oil olive oil1 tbsp olive oil
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1 small onion, diced onion1 small onion, diced
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1 red bell pepper, diced red bell pepper1 red bell pepper, diced
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2 garlic cloves, minced garlic2 garlic cloves, minced
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1 green chili, finely chopped (optional, for heat) green chili1 green chili, finely chopped (optional, for heat)
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1 tsp ground coriander ground coriander1 tsp ground coriander
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/4 tsp ground turmeric ground turmeric1/4 tsp ground turmeric
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1/4 tsp chili flakes chili flakes1/4 tsp chili flakes
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1 can (14 oz) crushed tomatoes crushed tomatoes1 can (14 oz) crushed tomatoes
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Salt and pepper to taste saltSalt and pepper to taste
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1 block (12 oz) silken tofu, drained silken tofu1 block (12 oz) silken tofu, drained
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2 tbsp chopped fresh parsley fresh parsley2 tbsp chopped fresh parsley
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2 tbsp chopped fresh cilantro fresh cilantro2 tbsp chopped fresh cilantro
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1 tsp za’atar spice blend za’atar spice blend1 tsp za’atar spice blend
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1/2 small lemon, for juice lemon1/2 small lemon, for juice
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Warm gluten-free flatbread or pita, for serving (optional) gluten-free flatbreadWarm gluten-free flatbread or pita, for serving (optional)
Directions
This vegan shakshuka is best enjoyed hot, straight from the skillet. Serve with fresh herbs and a sprinkle of za’atar for authentic Middle Eastern flavor. Pair with gluten-free flatbread or pita for a complete meal. For extra flavor, use fire-roasted crushed tomatoes and garnish with extra za’atar. Adjust chili to your spice preference. Silken tofu mimics the texture of poached eggs for an authentic feel.
Steps
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1
Done
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Heat olive oil in a large skillet over medium heat. |
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2
Done
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Add diced onion and sauté for 2-3 minutes until translucent. |
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3
Done
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Add red bell pepper, garlic, and green chili (if using), and cook for 3-4 more minutes until softened. |
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4
Done
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Stir in cumin, coriander, smoked paprika, turmeric, and chili flakes. Cook for 1 minute until fragrant. |
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5
Done
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Pour in crushed tomatoes, season with salt and pepper, and simmer for 7-8 minutes until the sauce thickens. |
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6
Done
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Gently break silken tofu into large chunks and nestle them into the sauce. Simmer for 3-4 minutes to heat through. |
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7
Done
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Sprinkle with chopped parsley, cilantro, and za’atar. Squeeze lemon juice over the top. |
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8
Done
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Serve hot with warm gluten-free flatbread or pita, if desired. |
