Vegan Shashuka with Silken Tofu
This cozy shakshuka is made with juicy tomatoes simmered in a rich, spiced tomato sauce, thentopped with soft, flavor-soaked silken tofu and fresh herbs. It’s warm, savory, protein-packed,and perfect for scooping up with crusty bread!
Servings: 3
Ingredients
- 3 tablespoons olive oil
- 4 whole tomatoes
- ½ cup yellow onion diced
- ½ cup bell pepper diced
- 1 cup tomato sauce
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika not smoked
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 block silken tofu
- ½ cup fresh parsley chopped
Instructions
- In a large frying pan, heat the olive oil over medium-high heat, then swiftly add in the whole tomatoes, diced onion and peppers.
- Cover with lid, and turn down the heat to medium-low. Cook at this temperature for 10 minutes, monitoring closely to ensure that it doesn’t burn.
- Remove the skins from the tomatoes with tongs (they should come off quite easily), then smash the tomatoes until they form a sauce-like texture
- Add the tomato sauce to the pan along with the coriander, sweet paprika, salt, and pepper.
- Drain the silken tofu and break into small pieces over the top, allowing it to be partially submerged in the tomato sauce.
- Simmer uncovered on medium-low heat for 10-15 minutes allowing the sauce to boil down and thicken, and the tofu to soak up the flavor.
- Sprinkle the parsley over top and serve with crusty toast!
Notes
Storing: Keeps in the fridge in a sealed container for about a week (but it won’t last that long, I promise!)