Ingredients
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1 tbsp olive oil
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1 small 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 tsp ground cumin
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1 tsp ground paprika
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1/2 tsp ground cayenne pepper (adjust to your spice preference)
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1 Salt and black pepper to taste
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1 block (14 oz) firm tofu, crumbled (to resemble scrambled eggs)
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1/4 cup fresh parsley leaves, chopped
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4 -6 slices of crusty bread or pita for serving
Directions
Customize your shakshuka with additional toppings like sliced olives, crumbled vegan feta, or a sprinkle of ground sumac for extra Middle Eastern flair. Enjoy this hearty breakfast recipe any time of day.
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 the finely chopped onion and diced red bell pepper. Sauté for 3-4 minutes until they begin to soften. |
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3
Done
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Stir in the minced garlic and cook for another 1-2 minutes until fragrant. |
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4
Done
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Add the crushed tomatoes, ground cumin, ground paprika, ground cayenne pepper, salt, and black pepper to the skillet. Stir well to combine all the ingredients. |
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5
Done
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Simmer the tomato sauce for about 10-15 minutes until it thickens and the flavors meld together. |
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6
Done
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While the sauce is simmering, crumble the firm tofu into a separate bowl to resemble scrambled eggs. |
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7
Done
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Add the crumbled tofu to the tomato sauce and stir to combine. Cook for an additional 5-7 minutes until the tofu is heated through and coated with the sauce. |
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8
Done
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Taste and adjust the seasoning if needed by adding more salt, black pepper, or cayenne pepper. |
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9
Done
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For |
