/
Vegan Tofu Shakshuka
This recipe was a really cool recipe that I found years ago, but it is traditionally made with eggs. A simple replacement was to exchange the eggs for tofu. This is a very tasty North African and Middle Eastern dish that is full of flavor.
Prep Time
20 minutes
Cook Time
20 minutes
Serves
4+
Ingredients
- 1 block of firm Tofu
- 2 tbsp olive oil
- 1 onion
- 1 red bell pepper
- 4 cloves of garlic
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 2 tbsp Harissa paste
- 1 tbsp tomato paste
- 2 cans of tomatoes
- zest of 1 lemon
- Pita Chips:
- 2-3 Pita bread
- olive oil to taste
- salt to taste
- black pepper to taste
- garlic powder to taste
Steps
1
Press the tofu for 20-30 minutes to get the moisture out.
2
Add the olive oil to a frying pan over medium heat. Then add the onion, red bell pepper, and garlic and sauté for about 4-5 minutes.
3
Add the spices: cumin, paprika, salt, black pepper, and sugar. Sautee for another 2-3 minutes.
4
Add the Harissa paste, tomato paste, and canned tomatoes. Stir thoroughly and cook for another 15 minutes. Then add the lemon zest.
5
Cut up the pita bread into triangular pieces, then separate each side. Throw in a bowl.
6
Add olive oil, salt, pepper, and garlic powder. Mix together thoroughly.
7
Place the pita bread on a cookie sheet with aluminum foil, then bake on 400 for 6 minutes. Pull them out of the oven, flip them and cook them for another 3-4 minutes.
8
Plate the Shakshuka and pita chips on the side.