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Vicki Smallwood - VEGAN SHAKSHUKA

Start the day with shakshuka, a classic brunch dish. A wonderful pan of tomatoes, assorted peppers, spices and tofu to replace the usual egg

Link to original recipe -> here


Section 1: Ingredients


  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 1 green pepper, deseeded and cut into chunks

  • 1 red pepper, deseeded and cut into chunks

  • 1 orange pepper, deseeded and cut into chunks

  • 2 garlic cloves, finely chopped

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • a pinch of cayenne pepper (optional)

  • 2 x 400g cans of chopped tomatoes

  • 350g firm tofu, drained

  • ½ tsp kala namak (black salt)

  • 2 tbsp nutritional yeast

  • 2 tbsp coriander, chopped

  • crusty bread, to serve (optional)



  • STEP 1 Pour the oil into a large lidded frying pan over a medium heat. Fry the onion, peppers and garlic for 6-8 mins or until softened. Stir in the spices and cook, stirring, for a further 1-2 mins. Mix in the tomatoes and simmer gently, stirring from time to time, for 5-10 mins or until reduced.

  • STEP 2 Meanwhile, crumble the drained tofu into a bowl. Add the kala namak and nutritional yeast, and mix well. Make six deep wells with the back of a spoon in the thickened tomato mixture, then pile the tofu into each one. Lower the heat, cover the pan and continue to cook for 4-5 mins or until the tofu is warmed through. Sprinkle over the coriander and serve with crusty bread, if you like, to mop up the juices.


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