Vegan Shakshuka (or Tofu in Purgatory as I like to call it) is a 30-minute, 1-pot meal consisting of silky, soft, "eggy" tofu rounds cooked gently in a chunky, spicy, garlicky tomato sauce. It makes the perfect brunch or light dinner!
PREP TIME: 5 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 25 minutesminutes
Servings: 4small servings or 2 large
Ingredients
1tablespoonolive oil(optional)
1mediumonion, sliced
1teaspoon ground cumin
4large clovesgarlic, minced
1 x 28oz (796 ml)candiced tomatoes, or a can of whole ones, just break them up in the pan.
2teaspoonsdried mixed herbssuch as Herbs De Provence or Italian Seasoning, or some oregano and thyme
1½teaspoonssea salt, or to taste
1teaspoonfreshly ground black pepper, or to taste
1teaspoonsugar, optional but recommended
1/2teaspoondried chili flakesor 1 small fresh red chili
1blockmedium firm tofu, not pressed (firm or extra firm will work but won't be as "eggy" in texture)
a fewpinchesIndian Black Salt (Kala Namak), optional
INSTRUCTIONS
Warm the olive oil in a skillet and cook the onion over medium heat until it is just starting to turn golden on the edges. (use a drop of water instead of the oil to keep the recipe oil-free).
Add the cumin and once it smells toasty and fragrant add the garlic. Cook for 1 more minute.
Pour in the tomatoes then the herbs, salt, pepper, chili flakes and sugar.
Simmer over a medium heat for 10 minutes uncovered.
Cut the block of tofu into ½-inch thick slices, then either cut into squares, or use a cookie cutter to cut into rounds like eggs. The size of them doesn't really matter but you'll need at least 4 pieces.
Turn down the heat to medium-low, add the tofu gently to the top of the sauce, then simmer for 15 minutes until the sauce is thickening up nicely.
Sprinkle the tofu with a little Indian Black Salt (Kala Namak) and a pinch of pepper just before serving. If you aren't using black salt season the tofu with a little regular salt instead.
Serve with crusty bread, baguette or pita bread to sop up the sauce!
NOTES
For garnish, I love to have some fresh chopped parsley, cilantro or mint, sliced avocado and a sprinkle of creamy, salty, vegan feta cheese on hand.Tofu offcuts? - Either pop them in the sauce and hide them so they don't ruin the presentation, or save for another meal. I often use mine in a small tofu scramble for breakfast the next day. They keep in the freezer well if you won't be needing them for a while. Making ahead - You can prepare the tomato sauce in advance, let cool, then store in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. When you are ready to finish your shakshuka, simply warm up the sauce in a skillet then continue with the recipe from step 5.Leftovers - Store leftovers in the fridge for 2 to 3 days and warm through in an oven or microwave.