The eggs in shakshuka get poached right in the sauce, which is pretty cool indeed. That’s one of the reasons the dish always sounded so intriguing to me. That and the sauce itself. I got my hands on a jar of shakshuka sauce a couple of years ago (the sauce was vegan — yay!) and loved it. I created by own version and started cooking all kinds of things in it. Tofu and greens were my favorite! Tofu has an eggy texture that works great in dishes like tofu scramble and even vegan quiche. And I love greens in just about anything! I’ve enjoyed this vegan shakshuka for broth breakfast and dinner. It’s absolutely delicious, easy to make, and can be served plain or made fancy for brunch with delicious toppings and accompaniments. Tip: I love cooking shakshuka in a cast iron skillet. Make sure if you do this that your skillet is well seasoned. Otherwise the acid from the tomatoes could erode your patina. Prefer regular tofu to silken? You can use it in this recipe! Start with diced super firm or pressed extra firm tofu and pan-fry your tofu in some oil. Optionally, sprinkle it with some lemon juice, kala namak or regular salt, then stir it into your shakshuka sauce. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
