Tofu Shakshuka
A hearty and flavorful plant-based twist on the North African classic, this tofu shakshuka features a spiced tomato sauce and protein-packed tofu perfect for any meal of the day!
Servings: 4
Equipment
- Large Oven-Safe Pan A 10-inch to 12-inch pan works best here
Ingredients
- 2 tbsp Olive Oil
- 1 large White Onion Diced
- 1 large Red Bell Pepper Diced
- 1 tsp Sea Salt
- 6 cloves Garlic Minced
- ¾ tsp Cumin
- ¾ tsp Coriander
- ½ tsp Smoked Paprika
- 1 tsp Aleppo Pepper If you do not have Aleppo pepper, can substitute ½ tsp red pepper flakes
- 3 tbsp Harissa Sauce
- 1 tbsp Preserved Lemon Peel Optional, diced
- 1 tbsp Brown Sugar
- 1 28 oz Can Whole Peeled Tomatoes
- 14 oz Soft or Firm Tofu
- ¼ cup Nutritional Yeast
- ½ tsp Turmeric
- 1½ tsp Black Salt
- 5 oz Vegan Feta I like the Violife or Follow Your Heart Feta
- ½ cup Cilantro Roughly chopped
Instructions
- Preheat the oven to 375℉. Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press.
- Place your oven-safe pan over medium-high heat. Add your olive oil to heat. Once heated, add the onions, bell pepper, and ¾ tsp salt and cook until the onions are getting a little brown, about 5 to 7 minutes. Then add the garlic, cumin, coriander, paprika, and Aleppo pepper and cook for about a minute, until fragrant. Then add the harissa, preserved lemon peel, if using, and sugar. Stir constantly for about a minute.
- Using your hands, or a potato masher, crush the whole tomatoes into the pan, and add the juice. Season with remaining salt. Bring to a simmer and cook, stirring occasionally for 15 minutes or until it has slightly thickened. Taste and season with more salt, paprika, or Aleppo pepper.
- While the sauce is simmering, in a mixing bowl, crumble the tofu into bite-sized chunks. Add the nutritional yeast, turmeric, and black salt to the tofu and gently mix to coat the tofu with the spices.
- When the sauce is done simmering, add the seasoned tofu on top, along with the feta. Transfer the pan to the oven and bake for 10 to 12 minutes, until the sauce is bubbling and the tofu and feta start to melt into the dish.
- Garnish with the cilantro and some extra Aleppo pepper and serve! It is especially good served with toasted sourdough*!
- Store leftovers in an airtight container in the fridge for 4 to 5 days.
Notes
*Serve with some sourdough to soak up the tomato flavors!