Vegan Shakshuka with Tofu Egg
Vegan shakshuka with tofu egg is a flavourful and creative twist on a classic dish, featuring a rich tomato base with chickpeas and beans, topped with a silken tofu vegan egg white and yolk. The recipe includes a step-by-step guide on how to make this plant-based breakfast using simple ingredients like harissa paste, cumin, and nutritional yeast for a delicious and satisfying meal.
Serves: 2
40 minutes
Cook time
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Metric
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Ingredients
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Ingredients:
- For the shakshuka:
- 1 onion
- 3 cloves garlic
- 1 red pepper
- 1 tsp harissa paste
- 1 tsp tomato paste
- Half can white beans
- Half can chickpeas
- 1 can of whole plum tomatoes
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tbsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp brown sugar
- Olive oil
- For the vegan egg white:
- Half a block of silken tofu
- 0.5 tsp kala namak (black salt)
- 1 tbsp corn starch
- Salt
- For the vegan egg yolk:
- Half a block of silken tofu
- 1 tsp turmeric
- 1 tsp Dijon mustard
- 2 tbsp nutritional yeast
🔄Sam Jones's Suggested Substitutes
Harissa Paste Substitute With Chili Paste Or A Mix Of Paprika And Cayenne Pepper.
Silken Tofu Substitute With Mashed Avocado For A Creamy Texture.
White Beans Substitute With Lentils Or Kidney Beans For Added Protein.
Beta