Shakshuka is a popular breakfast dish originating from North Africa, which usually involves a lot of eggs, tomato sauce and spices in a hot iron cast skillet and bread on the side.
However, since we know the horrific price of using eggs, a delicious vegan Shakshuka recipe is so much more appealing!
This vegan Israeli Shakshuka recipe is simple to make, and is full of flavour and goodness. Serve with home made vegan bread for the complete experience of soaking up the sauce.
Israeli Shakshuka Made Vegan
Vegan Shakshuka with tofu cut into oval slices for the "egg-y" effect 1 Green Bell pepper (sliced into small strips)
4 medium sized tomatoes (chopped into chunks)
5 cloves of garlic (chopped or crushed)
2 tbsp of olive oil
1 medium green chili (finely chopped)
2 to 4 tbsp tomato paste (depending on how saucy you want it)
1 large onion (finely chopped)
1 package of silken Tofu or normal Tofu
1 tbsp of Paprika
1 cup of water
vegan scrambled Shakshuka (tofu was scrambled instead of being sliced) served in a bagel with vegan cream cheese Heat a large frying pan and add the olive oil.
Fry the onion and garlic stirring constantly. Once golden, add the tomatoes and the peppers and continue to stir until softened.
Add the spices and the cup of water, then either crumble in the Tofu (for a scrambled tofu effect) or slice into oval slices and add to the pan (for an egg-y effect).
Cover with a lid and cook on a low heat until all the vegetables are softened.
Remove the lid and simmer uncovered for another 5 minutes to allow the sauce to thicken.
Serve and enjoy!