Shakshuka Vegan

🛒 Ingredients

• 1 can (400 grams) chopped tomatoes or 4 large fresh tomatoes (roughly chopped)
• 1 tablespoon tomato paste
• One onion (finely chopped)
• 1 red bell pepper (cut into small cubes)
• 3 cloves of garlic (finely chop)ped)
• 1 teaspoon ground cumin
• 1 teaspoon paprika powder
• 1/2 teaspoon chili powder (optional, according to taste)
• 2 tablespoons olive oil (for sauteing)
• Salt to taste, ground black pepper, and a pinch of granulated sugar
• 150 grams of silken tofu
• 50 grams of steamed pumpkin or steamed potatoes (as a natural coloring)
• 1 tablespoon of nutritional yeast (nutritional yeast, for a savory taste similar to cheese or egg)
• 1/4 teaspoon of black salt (kala namak) is mandatory to give a distinctive sulfur aroma similar to real eggs.
• 2 tablespoons warm water
• One small bunch of fresh cilantro or parsley (roughly chopped)
• One baguette or thick loaf of white bread (sliced and toasted)

👩‍🍳 Instructions

1. 1

   Make the vegan "eggs" first; Add silken tofu, steamed pumpkin, nutritional yeast, black salt and warm water to a blender. Process until completely smooth, thick, and bright yellow like egg mixture. Set aside in a bowl.

2. 2

   Sauté the base sauce: heat the olive oil in a large skillet (preferably a cast iron skillet) over medium heat. Add the chopped onion and red bell pepper. Sauté for 5 minutes, until softened and fragrant. Add the minced garlic, cumin powder, paprika powder, and chili powder. Sauté for another 1 minute until the aroma of the spices is released.

3. 3

   Cook the tomato sauce: Pour the canned chopped tomatoes and tomato paste into a pan. Add salt, black pepper, and a pinch of sugar (to balance the acidity of the tomatoes). Stir well, reduce the heat, then let it simmer for 10 minutes until the tomato sauce thickens and turns a bright red.

4. 4

   Add the vegan "eggs": use the back of a ladle to make 5 or 6 small, round indentations on the surface of the simmering tomato sauce. Slowly spoon the yellow vegan "egg" mixture into each well to form a ball that resembles a fried egg.

5. 5

   Cook the dish: cover the pan briefly and let it cook on low heat for 3-5 minutes so that the silken tofu "egg" mixture becomes warm and slightly solidifies on top of the hot tomato sauce.

6. 6

   Serve: Turn off the heat. Sprinkle the shakshuka with fresh chopped cilantro or parsley for a nice green contrast. Serve immediately on the table while warm with slices of toasted baguette on the side. Enjoy by dipping the bread directly into the super delicious vegan red sauce and egg yolk!