Mina's Vegan Shakshuka
I made a Vegan Shakshuka using Mina’s Shakshuka, a Moroccan Tomato Sauce, and had enjoyed a delicious and authentic vegan version of Shakshuka in less than 15 minutes. It’s a delicious and hearty one-pan dish that can be enjoyed anytime of the day—breakfast, brunch, lunch, snack, or dinner!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bottle Mina Shakshuka Sauce
- 4 vegan tofu “eggs” (recipe below or regular eggs (if vegetarian))
- 220 g extra firm tofu
- 2 tbsp nutritional yeast
- 1/4 to 1/2 tsp black salt or kala namak (to taste)
- 1/2 tsp garlic powder
- 2 tbsp water
- Ground black pepper
- Chopped cilantro or parsley
- Crusty Bread
Instructions
- 1
Heat a large pan over medium. I used a cast iron pan. See the steps below on how to make the vegan tofu "egg".
- 2
Pour the sauce into your pan and bring it to a simmer.
- 3
Create a small well and then scoop a generous amount of the tofu ‘egg’ mixture. If you’re vegetarian, you can also of course use regular eggs. Repeat this for the rest of the tofu ‘egg’ mixture.
- 4
Cover the pan to allow the tofu ‘egg’ to cook and set for 5 minutes. Remove the lid and then finish off the vegan shakshuka with some fresh pepper and chopped cilantro or parsley.
- 5
Serve immediately and enjoy with some crusty bread of your choice.
- 6
Use the bread to scoop up and soak in all that sauce. So good and super satisfying, too!
- 7
Place the tofu and the rest of the ingredients in a blender or food processor and process until well-combined. Don’t forget to scrape the sides! A grainy texture is okay.