Vegan Shakshuka with Sweet Potatoes & Tofu
User Reviews
5
Vegan Shakshuka with Sweet Potatoes & Tofu
Description
This recipe for Vegan Shakshuka begins by pressing and slicing firm tofu into thin circles, then seasoning them with kala namak (Indian black salt) which imparts a characteristic eggy flavor. Onions, garlic, green chile, and bell peppers are sautéed until translucent and fragrant before adding ground cumin, salt, and fresh chopped tomatoes, cooked down into a saucy base.
Thin sweet potato slices are placed over the tomato mixture and cooked until tender, with a little kala namak sprinkled on top. The tofu circles are then placed beneath the sweet potatoes, sprinkled with black pepper and nutritional yeast for added flavor, and gently cooked covered for a few minutes. This layering produces a textured dish where creamy, tender sweet potatoes contrast with firm, seasoned tofu in a savory tomato sauce.
The dish can be garnished with fresh herbs like cilantro or parsley and served with toasted bread or pita for dipping. This vegan version offers a hearty, satisfying alternative to traditional shakshuka.
Variations include adding harissa, chipotle powder, or garam masala for different spice profiles.
Ingredients
- firm tofu pressed, as needed
- 1 tsp neutral cooking oil generic cooking oil
- 3/4 cup onion 1 small onion, red, chopped
- 1 green chile hot, or jalapeno
- 3 cloves garlic chopped
- 3/4 cup red bell pepper or green bell pepper, chopped
- 1/2 tsp cumin ground
- 1/3 tsp salt
- 2 cups tomato 2 large tomatoes, chopped
- 1/2 cup water
- 1 sweet potato thinly sliced (peeled if needed, then sliced, medium
- 1/4 tsp kala namak kala namak, Indian black salt
- 1/4 tsp black pepper
- nutritional yeast to taste
Instructions
- Slice lightly pressed tofu into a fat circle using a cookie cutter. Slice the circle to make thin (1/4 inch thick) circles. Rub kala namak on each of the circles, both sides, and set aside.
- In a large skillet, heat oil over medium heat. Add onion and a pinch of salt and cook for 2 minutes. Add garlic, chile and peppers and cook until onion is translucent. 3 to 4 minutes.
- Add cumin,salt and tomatoes and mix and cook until slightly saucy. 3 to 4 minutes. Mash the larger tomatoes. Add water and mix. Place sweet potato slices, sprinkle a little kala namak on the slices, and cook for 11 to 14 minutes or until sweet potato slices are tender to preference.
- Place the tofu circles under each of the sweet potato slices. Sprinkle black pepper, more kala namak and a generous dash of nutritional yeast on each of the egg structures. Cover and cook for 2 minutes. Let it sit for another 2 minutes before serving. Garnish with fresh cilantro or parsley, serve with toasted bread or pita.
Notes
- Kala namak (Indian black salt) is essential to achieve the egg-like flavor in this vegan shakshuka.
- Pressing tofu before slicing helps achieve better texture and seasoning absorption.
- Feel free to add spices such as harissa blend, chipotle powder, or garam masala to vary flavor.
- Nutritional values are based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Sodium | 571mg | 24% |
| Potassium | 763mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 12210IU | 244% |
| Vitamin C | 97.4mg | 108% |
| Calcium | 52mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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