Silky, soft tofu rounds cooked gently in a fiery, garlicky and chunky tomato sauce. Tofu in Purgatory is the perfect brunch dish!
I was flicking through some old Nigella Lawson cookbooks a few weeks ago and was reminded of her Eggs in Purgatory recipe. Before I was vegan I used to make it often for brunch and it was so very delicious. The next day, rather than making the usual vegan pancakes for brunch, I experimented with my own version of eggs in purgatory, and guess what? Vegan Eggs in Purgatory happened. Who needs eggs!? From here on in it shall be known as Tofu in Purgatory!
JAM PACKED WITH FLAVOUR
Tofu in Purgatory is a really simple and quick recipe that is absolutely jam packed with flavour. To start, you make a fiery and very garlicky tomato sauce, then poach the tofu rounds in it until cooked through. Just before serving, sprinkle some Kala Namak, (sometimes known as Indian Black Salt) over the tofu for an eggy flavour. Of course this is optional but recommended. I had never used it before until now and I was so impressed with the eggy smell and flavour. It’s spot on!
WHAT IS PURGATORY & WHAT HAS IT GOT TO DO WITH MY BRUNCH?
Eggs in Purgatory originates from North Africa but is also a common brunch dish in the Middle East. Purgatory according to Wikipedia, is:
the intermediate state after physical death in which those destined for heaven “undergo purification, so as to achieve the holiness necessary to enter the joy of heaven”.
I am not religious at all but I guess the meaning behind the name of the recipe is that the eggs, or in this case the tofu, represent “souls” and the fiery tomato sauce surrounding them represents their suspension between Heaven and Hell. Is that a bit deep for brunch!?
HOW TO SERVE TOFU IN PURGATORY
Tofu in Purgatory is a great brunch dish but you could eat it for lunch or dinner too. It is perfect with some hot buttered toast (check out my super easy vegan butter recipe), fresh crusty bread or baguette. For dinner it is lovely with a crisp salad and some bread to mop up the fiery juice.
I hope you enjoy my Tofu in Purgatory! Let me know what you think in the comments below or share a pic with me on Instagram. I would love to see! I am @avirtualvegan or you can use the hashtag #avirtualvegan.
Tofu in Purgatory (Shakshuka)
Ingredients
- 1 tablespoon olive oil (optional)
- 4 large cloves of garlic
- 1 796 ml can diced tomatoes
- Salt & pepper to taste I used 1 teaspoon salt & ½ teaspoon pepper
- 2 teaspoons dried herbs see recipe note
- 1/2 teaspoon dried chili flakes use less if you prefer less heat
- 1 teaspoon sugar optional but helps to bring out the tomato flavour
- 1 block of unpressed medium tofu cut into rounds (around 350g although this doesn't have to be exact) see recipe note
- Indian Black Salt (Kala Namak) optional
Instructions
- Warm the olive oil in a skillet and cook the garlic over medium heat until just starting to turn a little brown. (use a drop of water instead of the oil to keep the recipe oil-free).
- Add the tomatoes, salt, pepper, chili flakes, herbs and optional sugar.
- Simmer over a medium heat for 5 minutes then add the tofu rounds.
- Turn down the heat to medium-low and simmer for 15 minutes until the sauce is thickening up a little and the tofu is soft and heated through.
- Sprinkle the tofu with a little Indian Black Salt just before serving if you would like an eggy flavour.
- Serve with toast, crusty bread or baguette to mop up the juice!
Recipe Notes
Mixed herbs are good. I used Herbs De Provence but Italian Seasoning, oregano or rosemary would all be fine - Just use what you have.
Medium tofu is great for this recipe as once poached in the sauce it has a texture similar to poached egg white. I used a large block, cut it into ½ inch thick slices, then used a cookie cutter to cut the rounds. You don't have to make them round if you don't want to. It will taste the same no matter what the shape! Just keep the thickness to around ½ inch. Save your tofu off cuts to add to another meal. I used mine in a tofu scramble the next day. They keep in the freezer well if you won't be needing them for a while.
Rebecca @ Strength and Sunshine says
What a great vegan take on the dish!
A Virtual Vegan says
Thank you Rebecca!
Amy Katz from Veggies Save The Day says
I pinned this to try for brunch! Looks much better than that other version. 🙂
A Virtual Vegan says
Thank you Amy! I hope you enjoy it :O)
Linda @ Veganosity says
Crazy name for a crazy good breakfast recipe! I love everything about this!
A Virtual Vegan says
Thank you Linda! If you try it let me know :O)
Sophia | Veggies Don't Bite says
Purgatory? Heck no! This is heaven to me. I love spicy dishes!! Bring on the red pepper flakes. I’m all in on this one!
A Virtual Vegan says
Tofu in Heaven it is just for you then! lol Thanks Sophia!
Hauke Fox says
Haa, a cookie cutter! What a cool idea, Melanie! The recipe is right up my alley as well. Low in carbs, high in protein, vegan. Difficult to find! 🙂
A Virtual Vegan says
Thank you! So glad you like it :O)
Sarah says
I am addicted to tofu! I love the idea of this, though I might have to take the spice level down a notch 🙂 I know this is traditionally a breakfast dish, but I think we’ll try it for dinner!
A Virtual Vegan says
Thanks Sarah! It’s great for any meal of the dewy. I have eaten it for dinner many times. I hope you enjoy it!
kimmythevegan says
“Unfortunately I can’t use any cookware made with cast iron due to a medical condition” Really? I haven’t heard of that. Is it something to do with iron? Hemochromatosis? Your starfrit pan looks fun though =)
This sounds SO GOOD! I’m tempted to throw my meal plan tomorrow out the window so I can make this. I’ll try really hard to wait for next week though.
And I’m super intrigued by your homemade butter – it sounds so good!
A Virtual Vegan says
Wow you’re well informed Kimmy. No-one I have ever spoken to has even heard of hemochromatosis!! Yes I have it. I’m a bit of a medic anomaly as it’s usually something that middle aged men are known as having. I’m female (obviously), and I was really young when I was diagnosed, which is really quite rare. I spent years having a pint of blood taken every week or two. Since I have been vegan funnily enough my ferritin levels have remained stable and at normal levels and I haven’t needed any treatment. Apparently quite a lot of iron leaches out from cast iron cookware, hence the reason people who are iron deficient are often told to cook with it and that’s the reason I can never use it which is a shame as I love it. It’s just not worth it though. I am enjoying a life without constant blood letting far too much and want to avoid it happening again for as long as humanly possible!
I really hope you enjoy the tofu in purgatory and perhaps you could make the butter too and have a big heap of hot buttered toast with it!
kimmythevegan says
I actually have another friend with it, but I also learned about it when taking Symptomatology in nutrition school.
“Since I have been vegan funnily enough my ferritin levels have remained stable and at normal levels and I haven’t needed any treatment.”
Something I learned in school is that our bodies handle/absorb plant based iron better. We only absorb as much as we need and our body is smart enough to dump the rest. Unlike with meat, where we can overburden ourselves with iron. I found it very interesting. Another “yay veganism!” thing 😉
I am DEFINITELY making this. And the butter =)
A Virtual Vegan says
Oh I see. It is definitely another “yay veganism!” thing. It really has changed my life!
Ana says
Thanks for sharing 😉 This looks absolutely delicious!
A Virtual Vegan says
You’re welcome. Thank you :O)