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–+ servings
tofu shakshuka

How to Make Tofu Shakshuka

A super simple and delicious shakshuka made with silken tofu
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Servings 2 servings

Ingredients
  

Sauce

  • 1 red bell pepper
  • 1 can chopped tomatoes (400g)
  • 1 white onion
  • 3 garlic cloves
  • 2.5 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 1 tsp harissa or a pinch of chilli flakes
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • salt and pepper
  • 3/4 cup water 1/2 cup + 1/4 cup

Silken Tofu Mixture

  • 220 g silken tofu
  • 1/2 tsp kala namak
  • a tiny pinch turmeric

Garnish

  • extra virgin olive oil
  • fresh parsley or cilantro
  • black pepper
  • toasted bread

Instructions
 

  • Chop the onions and roughly chop the garlic cloves.
  • Heat 2 1/2 tbsp of olive oil in a large skillet over medium heat. Add 1 chopped onion with a pinch of salt, and sauté for 5 minutes until soft and translucent. Add 3 roughly chopped garlic cloves and cook for 1-2 more minutes until fragrant.
  • Chop 1 red bell pepper and add it to the skillet. Sauté for 5-8 minutes until softened.
  • Stir in 1/2 tsp cumin, 1 tsp ground coriander , 1 tsp paprika, 1 tsp harissa or a pinch of chilli flakes (according to your heat preference). Let the spices cook for about 30 seconds. Add 2 tbsp tomato paste and stir well to combine, letting it caramelize slightly.
  • Pour in 1 can of chopped tomatoes and stir. Add 3/4 cup water (1/4 cup + 1/2 cup), cover the pan and simmer for 20 minutes on low heat, stirring occasionally, until reduced.
  • Prepare the silken tofu: Add 220g of silken tofu, 1/2 tsp kala namak and a tiny pinch turmeric (for colour, optional) to a blender and blend until combined.
  • When the sauce has reduces, use a spoon or spatula to create four wells (small spaces) in the sauce. These will be spots to hold the tofu mixture, so make them deep enough that the mixture stays in place.
  • Carefully spoon the tofu mixture into each well in the sauce. Make sure it is evenly distributed. Cover the pan and let it cook for 5 minutes. (It looks like there is a yolk, but it's simply the tomato migrating over on the white silken tofu and making partly yellow.)
    Remove from the heat and let it sit for a couple minutes. Sprinkle fresh parsley or cilanto, a drizzle of olive oil and some black pepper.
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