Vegan shakshuka is a savory brunch that's topped with eggy tofu, baby spinach, and non-dairy feta. Serve it with toasted bread, buttered with non-dairy butter. Then use the toast as a scooping device to sop up every last bit of goodness.
Servings: 4 people
Start by bringing a medium-sized pot to a medium heat with one teaspoon of oil. Add onion, red bell peppers, and minced garlic to the pot. Saute several minutes, until the onions are translucent and fragrant.
Add the diced and fire roasted tomatoes to the pot with their juices. Season with 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon granulated onion, and a pinch of salt. (You'll use the remaining teaspoon of granulated onion later in the recipe.) Turn up the heat and bring it to a simmer. Then turn the heat to low, and allow the sauce to cook for about ten minutes, stirring occasionally.
After the sauce has started to break down a little and become stew-like, use an immersion blender to further break down the tomatoes and peppers. Don't blend it completely smooth. Some chunks are good. Aim for about 75% smooth. If you don't have an immersion blender, simply use your spoon to break up the tomatoes and peppers a little as they soften.
Cook for about ten more minutes, allowing the flavors to combine, the garlic to mellow, and the sauce to thicken.
During the last ten minutes of the tomato sauce's cooking time, make the eggy tofu. Cut the tofu into slices. If you don't want any scraps to go to waste, simply slice the tofu into rectangular slices. The slices should be 1/4 to 1/2 inch thick. Cut 8 slices of tofu.If you want round tofu slices that emulate eggs, you will need to use a biscuit cutter or cookie cutter on the tofu. I recommend cutting the tofu along the widest part of the rectangle, so that you have as big of pieces as possible from which to cut your circles. So that the circles are as sturdy as possible, cut them into 1/2 inch thick slices. Then use a biscuit cutter or cookie cutter to cut 8 circles. Bring a non-stick skillet to a medium heat along with the remaining 1 teaspoon of oil. Put the tofu slices onto the skillet. Brown each side for a couple of minutes each. After one side has browned, add a sprinkling of granulated onion, nutritional yeast flakes, and kala namak. Flip the tofu slices. Then sprinkle more granulated onion, nutritional yeast flakes, and kala namak on the other side. Flip one more time to seal in the spices. (You'll need about 1/8 teaspoon of each of the spices on each tofu slab, but don't worry too much about being precise.)
Divide the tomato sauce between four shallow bowls or mini skillets. Top each one with two slices of eggy tofu. Finish each one with a few torn pieces of baby spinach and vegan feta crumbles. Serve with toast.
*The fire roasted tomatoes I buy from Trader Joe's includes green chiles. It adds a pleasant kick of heat to the dish. If your tomatoes don't include peppers but you'd like a little heat, add about 1/8 teaspoon of cayenne with the other spices.
I used oregano and basil in this dish, because I like the way they taste in a tomato sauce. However, paprika and cumin are more common in shakshuka. If you'd prefer a more traditional taste, replace the basil and oregano with equal amounts of paprika and cumin.
If you don't want to make homemade vegan feta, I recommend Violife or Herbivorous Butcher feta.
**You will likely have tofu left over. But this is a good block size if you want to cut circles out for the shakshuka and just use those. You can use the remaining scraps later in a tofu scramble.
If you have water-packed tofu, you'll want to press it first. Here are directions on how to press tofu.
Calories: 210kcal | Carbohydrates: 18g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Sodium: 368mg | Potassium: 446mg | Fiber: 3g | Sugar: 5g | Vitamin A: 703IU | Vitamin C: 35mg | Calcium: 104mg | Iron: 3mg