Shakshuka is quickly becoming a morning food classic. You almost can’t go out for breakfast or brunch without seeing it on the menu. Using protein-rich silken tofu in place of of eggs, we’ve created a plant-based version. It almost perfectly mimics the egg’s soft tomato-stewed texture.
If you’ve got a quart of tomato sauce on hand, this meal is super easy to pull off. Simply cut an onion and half a bell pepper—yellow offers the best color—and sauté them until tender. Stir in a little smoked paprika, cumin, and oregano along with the tomato sauce and simmer just long enough for the flavors to start blending, five minutes or so.
Meanwhile, open up a pound container of silken tofu, carefully pat it dry, and break break it into approximate egg-size pieces. If it doesn’t break exactly as planned, no worries! Place the tofu chunks onto a plate, lightly drizzle them with oil, and sprinkle them with the remaining smoked paprika, cumin, oregano and a little salt and pepper.
Serving it Over Polenta
- 1 pound silken tofu
- 1 tablespoon olive oil, plus a little extra for drizzling
- Salt and ground black pepper
- 1 tablespoon smoked paprika, divided
- 2 teaspoons each: ground cumin and dried oregano, divided
- 1 medium onion, cut into small dice
- 1/2 yellow bell pepper, cut into small dice
- 1 quart of sauce from Vat of Tomato Sauce
- Carefully break tofu into several chunks and lay them on a plate. Drizzle lightly with oil and sprinkle with 1 teaspoon each of the smoked paprika, cumin, and oregano and little salt and pepper; set aside.
- Meanwhile, heat remaining 1 tablespoon of oil in a small Dutch oven over medium-high heat. Add peppers and onions; sauté until tender, about 5 minutes. Stir in remaining 2 teaspoons of smoked paprika, and teaspoon each of cumin, and oregano, followed by the tomato sauce; bring to a simmer. Reduce heat to medium low and continue to simmer to blend flavors, about 5 minutes. Carefully slip pieces of tofu into the sauce; continue to simmer to heat through, another 5 minutes or so. Serve immediately.