Vegan Shakshuka
Deliciously spiced vegan shakshuka made with harissa and gently poached tofu.
otherbreakfast
⚠ Contains allergens
soygluten
#nut-free
Ingredients
For the Tofu
- 300 g firm silken tofu
- 4 tbsp rice starch
- 1 tsp potato starch
- 3 tbsp water
- 1 tsp kala namak— or sub for sea salt
For the Shakshuka
- 2 tbsp olive oil
- 1 onion— peeled and roughly chopped
- 3 clove garlic— peeled and minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp harissa paste
- 2 tbsp tomato puree— aka tomato paste
- 2 400g can chopped tomatoes
- 460 g roasted red peppers— jar, drained and roughly chopped
- 1 tbsp sugar
- 1 tbsp pomegranate molasses— optional
- salt and pepper— to taste
- fresh coriander or parsley— small bunch, roughly chopped or torn
- 70 g vegan feta cheese
- 1/2 loaf crusty sourdough bread— sliced
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 5 reviews