Ingredients
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For the Tomato and Bell Pepper Stew:
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1 tablespoon olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 can (14 oz) crushed tomatoes
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon ground cayenne pepper (adjust to taste)
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1 Salt and black pepper to taste
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1 Fresh parsley leaves, chopped (for garnish)
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For the Tofu "Eggs":
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1 block (14 oz) firm tofu, drained and crumbled
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1/4 cup nutritional yeast
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1/2 teaspoon turmeric (for color)
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1 Salt and black pepper to taste
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For Assembly:
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1 Warm pita bread or crusty bread (choose gluten-free if needed)
Directions
Adjust the level of spiciness by adding more or less ground cayenne pepper to the stew. This Vegan Shakshuka is a delightful way to bring Middle Eastern flavors to your breakfast table!
Steps
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1
Done
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For the Tomato and Bell Pepper Stew: |
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2
Done
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Heat olive oil in a large skillet over medium heat. |
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3
Done
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Add finely chopped onion and sauté for 2-3 minutes until translucent. |
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4
Done
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Stir in minced garlic and diced bell peppers. Cook for another 5-7 minutes until the peppers are tender. |
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5
Done
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Add crushed tomatoes, ground cumin, paprika, ground cayenne pepper, salt, and black pepper. Stir well. |
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6
Done
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Reduce the heat to low, cover the skillet, and simmer the stew for about 15-20 minutes, allowing the flavors to meld. Stir occasionally. |
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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, combine crumbled tofu, nutritional yeast, turmeric, salt, and black pepper. Mix until the tofu is evenly coated with the seasonings. |
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9
Done
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Heat a non-stick skillet over medium heat. Add the tofu mixture and cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly crispy. |
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10
Done
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For Assembly: |
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11
Done
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Create wells in the tomato and bell pepper stew with a spoon. |
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12
Done
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Carefully spoon the seasoned tofu "eggs" into the wells. |
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13
Done
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Cover the skillet and simmer for an additional 5-7 minutes until the tofu "eggs" are heated through. |
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14
Done
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Garnish your Vegan Middle Eastern-Inspired Shakshuka with freshly chopped parsley leaves. |
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15
Done
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Serve hot with warm pita bread or crusty bread for dipping and enjoy the savory flavors of the Middle East! |
