Vegan Shakshuka recipe

Originally from North Africa, shakshuka is a common Palestinian breakfast. In this veganized version, the “eggs” are made of an extra-firm tofu “yolk”, and silken tofu “white. It is best eaten with the fresh baked pita bread that in Palestine can be found on every corner, and in the U.S. can be easily baked at home. #VGNMF15 #VEGANMOFO



Stewed tomatoes, peppers, and onions:

2 Tbs. olive oil

2 tsp. harissa sauce

2 tsp. tomato paste

2 large red peppers, diced

1 large onion, chopped

4 cloves garlic, chopped

5 large ripe tomatoes, chopped or chopped fire roasted canned tomatoes


1 tsp. cumin

“Egg yolk”

1 block extra firm tofu,

1/2 tsp. kala namak (Indian black) salt,

1 tsp. nutritional yeast,

1/8 tsp. turmeric

Process in a food processor and form into circular disks (you can freeze the extras to use later.

“Egg white”

1 package Silken tofu

1 tsp. arrowroot

1 tsp. tahini

1/4 tsp. salt

blend until smooth

Caramelize the onions in the olive oil. Add the garlic and harissa sauce and cook two minutes. Add the peppers and cook about 10 minutes until the peppers soften. Add the tomatoes, cumin, and salt cook another 10 minutes until you have a thick sauce. Make little dips in the sauce and add the “eggs”. Cover and simmer another 8-10 minutes.

  • Ariel Gold, Ithaca NY

Vegan mofo tomato




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