Ingredients
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For the shakshuka sauce:
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1 can (14.5 oz) diced tomatoes, no salt added
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1/2 cup unsweetened plant milk (such as almond, cashew, or soy)
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1/2 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon paprika
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1/4 teaspoon garlic powder
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Salt and black pepper to taste
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For the sweet potato and tofu filling:
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2 medium sweet potatoes, peeled and cubed
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1 block extra-firm tofu, drained and cut into cubes
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1 tablespoon olive oil
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1/2 onion, thinly sliced
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1 bell pepper, any color, thinly sliced
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1 clove garlic, minced
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1/2 teaspoon smoked paprika
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Salt and black pepper to taste
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Optional garnish:
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Fresh parsley or cilantro, chopped
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Sour cream or Greek yogurt
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Crusty bread or pita, for dipping
Directions
Subtitle: A Vegetarian Breakfast Inspired by North African Cuisine
Description: This budget-friendly, gluten-free, high-fiber, and protein-packed shakshuka recipe is perfect for busy mornings! It features crispy tofu and sweet potatoes, making it a complete meal. Plus, it’s easy to customize with your favorite veggies.
Ingredients:
For the shakshuka sauce:
* 1 can (14.5 oz) diced tomatoes, no salt added
* 1/2 cup unsweetened plant milk (such as almond, cashew, or soy)
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 1/4 teaspoon paprika
* 1/4 teaspoon garlic powder
* Salt and black pepper to taste
For the sweet potato and tofu filling:
* 2 medium sweet potatoes, peeled and cubed
* 1 block extra-firm tofu, drained and cut into cubes
* 1 tablespoon olive oil
* 1/2 onion, thinly sliced
* 1 bell pepper, any color, thinly sliced
* 1 clove garlic, minced
* 1/2 teaspoon smoked paprika
* Salt and black pepper to taste
Optional garnish:
* Fresh parsley or cilantro, chopped
* Sour cream or Greek yogurt
* Crusty bread or pita, for dipping
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Pour the diced tomatoes into a blender along with the plant milk, cumin, coriander, paprika, garlic powder, salt, and black pepper. Blend until smooth.
3. Transfer the mixture to a small saucepan over medium heat and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until thickened. Set aside.
4. Meanwhile, prepare the sweet potato and tofu filling:
a. Add the cubed sweet potatoes to a large bowl and toss with 1 tablespoon of olive oil, the onion, and bell pepper. Season with salt and black pepper. Spread them out onto a baking sheet lined with parchment paper. Roast for about 20 minutes, stirring halfway through, until tender.
b. Heat the remaining 1 tablespoon of olive oil in a separate pan over medium heat. Add the tofu, garlic, and smoked paprika. Cook for about 5 minutes, stirring frequently, until the tofu is golden brown. Remove from heat and season with salt and black pepper.
5. To assemble the shakshuka, place a few ladles of the cooked tomato sauce into each of four serving bowls. Top with roasted sweet potatoes and crispy tofu. Gently crack an egg into each hole in the vegetable mixture, creating a well. Carefully transfer the bowls to the oven and bake for about 10 minutes, or until the eggs are set to your liking.
Note: If you prefer poached eggs instead, you can skip step 5 and simply serve the shakshuka with poached eggs on top.
Serve hot, garnished with fresh herbs and optional sour cream or Greek yogurt. Enjoy!
Steps
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1
Done
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Preheat your oven to 400°F (200°C). |
|
2
Done
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Pour the diced tomatoes into a blender along with the plant milk, cumin, coriander, paprika, garlic powder, salt, and black pepper. Blend until smooth. |
|
3
Done
|
Transfer the mixture to a small saucepan over medium heat and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until thickened. Set aside. |
|
4
Done
|
Meanwhile, prepare the sweet potato and tofu filling: |
|
5
Done
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To assemble the shakshuka, place a few ladles of the cooked tomato sauce into each of four serving bowls. Top with roasted sweet potatoes and crispy tofu. Gently crack an egg into each hole in the vegetable mixture, creating a well. Carefully transfer the bowls to the oven and bake for about 10 minutes, or until the eggs are set to your liking. |
