Though relatively unknown across the United States, the word “shakshuka” is practically synonymous with breakfast in Israel. It’s a simple pleasure that is just as easily translated for vegan tastes, complete with a punch of protein to start your day off right. Pair it with lightly toasted pita bread to serve more diners, or to satisfy for those with bigger appetites. “Real Food Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes Or Less” by Hannah Kaminsky is full of amazing and easy recipes. Check it out from Skyhorse Publishing!
Poached Tofu Shakshuka [Vegan]
For the Shakshuka:
- 1 cup roasted red peppers, diced
- 2 cups marinara sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4–1/2 teaspoon crushed red pepper flakes
- 1/2–1 teaspoon salt
- Minced fresh parsley (Optional)
For the Poached Tofu:
- 8 ounces (1/2 Package) firm tofu, drained
- 1/2 cup garbanzo bean flour
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 1/2 teaspoon black salt (Kala Namak)
- Start the stew simmering right away by tossing all the ingredients into a large pan set over medium heat on the stove. Add in the smaller amounts of crushed red pepper flakes and salt at the beginning, and adjust upward according to taste, if needed.
- Meanwhile, toss the tofu into your food processor or blender along with the garbanzo bean flour, cornstarch, nutritional yeast, and black salt. Pulse to blend and incorporate all the ingredients, pausing to scrape down the sides of the bowl with a spatula as needed. Once the mixture is smooth, use a small cookie scoop to portion out 12 individual tofu balls and gently drop them into the bubbling red sauce. Simmer for 3–5 minutes, until cooked through. Garnish with minced parsley if desired and serve piping hot.
Quick Tip: Speed through the prep work by simply using plain cubed tofu or cooked chickpeas instead of making the dumpling-like poached tofu.