Description
Vegan Shakshuka is a crave-able one pan breakfast or dinner recipe. Cubes of tofu are simmered in a rich fragrant tomato sauce with peppers.
Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 3 garlic cloves, diced
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 (28) oz can diced tomatoes
- 1 teaspoon maple syrup
- 1 (14) oz package firm tofu, cut into 2x1 inch rectangles
- 1/3 cup crumbled vegan feta cheese, optional
- 2 tablespoons chopped cilantro, optional
Instructions
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and cook until softened and golden around the edges, about 10 minutes. Add in the bell peppers and cook until they begin to soften and turn a vibrant color, about 3-5 minutes.
Add in the garlic and cook for 30 seconds until fragrant. Stir in the salt, paprika and cumin, cooking for 30-60 seconds until fragrant.
Quickly add in the diced tomatoes and maple syrup. Simmer, stirring occasionally, until the sauce thickens and darkens in color, about 5-7 minutes.
While the sauce is cooking, season the tofu with salt and pepper. Nestle the tofu down into the sauce. Continue to simmer for another 10-15 minutes or until the tofu is warmed through.
Remove from the heat and top with vegan feta, cilantro, and optional chili flakes. Serve with bread and enjoy!
Nutrition
- Serving Size: 1/4 recipe (no feta)
- Calories: 173
- Sugar: 8g
- Sodium: 311mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg