Shakshuka is traditionally a baked egg dish and, even before I was vegan, something about eating egg really freaked me out. I loved the idea of a big pot of comforting tomatoey goodness so thought I’d (vg) up the recipe.
A popular method among vegans on the block is to use tofu to replace egg in such recipes so thought I’d give it a bash.
Ludz suggested adding chick peas to make it a bit bitey-er. I thought I’d whack in some spinach too because health innit.
He’s cheap to make and a breakfasty one so perfect if you’re a millennial who is ditching avo toast to save for a house.
You will need:
- 280g Tofu (I used ‘The ToFoo Co Naked’, he was gooood)
- 400g Can Chick Peas
- 2 x 400g Cans Chopped Tomatoes
- 100g Spinach
- 1 x Green/Red/Yellow Pepper (go with your heart on the colour)
- 1/2 Onion, Diced
- 1 x Garlic Clove, Minced
- 2 Tbsp Tomato Puree
- 1 Tsp Chili Powder
- 1 Tsp Cumin
- 1 Tsp Smoked Paprika
- 1/8 Tsp Cayenne Pepper (only if you’re a super spicy one!)
- Salt & Pepper
- 1 Tbsp Olive Oil
- Handful of Parsley
- Heat your oil over a medium heat. Cook your onion, garlic and chopped pepper until they’re all soft and lovely.
- Add your tomato paste and the spice girls – chili, cumin, paprika and cayenne – to the mix and cook out for a couple of minutes.
- Add the chopped tomatoes, spinach and chick peas. Leave him to do his thang.
- Meanwhile, lets prep the tofu. I didn’t have to pre-press the ToFoo Co tofu but check the instructions on pack as some brands do require pressing. Round off the corners of your tofu block. You can use a tin or a glass as a guide. I finally put my graphic design degree to good use and cut it freehand like a pure design ninja. Once rounded, slice into centimeter thick discs.
- Lovingly place your tofu discs, spaced apart, on top of the spicy tomatoey goodness.
- Cover, and simmer for 10 minutes.
- Season that little MF well. Gracefully toss on some chopped parsley, and get your crusty bread right in there!