Shakshuka is a middle eastern brunch staple that is made with tomatoes & red peppers that are cooked into a smooth saucy base by adding spices like cumin, coriander & paprika and the eggs are added at the end and cooked as per taste. You will find many variations of this based on region like Palestine, Israel, Egypt and many other versions.
This vegan Shakshuka is very similar to the real deal. The addition of pink salt to the tofu and the egg base makes it smell and taste like the real eggs. So if you are a vegetarian/vegan and you always wanted to try this middle eastern favorite dish, then you are at the right place.
Vegan Eggs:
I used two different sources to make the white part of the egg and the yellow.
For the white I used extra firm tofu, which has the perfect texture to simulate the white part of the egg. Just crumble the tofu, add some pink Himalayan salt and set aside. Let the tofu soak up the flours while you are preparing the rest of the ingredients.
For the egg yolk, I used 3 Tbsp. of gram flour (similar to chickpea flour but more protein & nutrients) , 1 Tbsp. of corn flour, 1/4 tsp. of Himalayan Salt mixed with 3/4 C water. Mix everything together and keep aside.
Vegan egg white:
100g of firm tofu – you can also use silken but I prefer firm
1/4 t turmeric – totally optional. Plus skip if you like the to see that whitish look
1/4 t pink Himalayan salt
Crumble the tofu with hands and add the salt & turmeric
Vegan egg yolk:
3 T of gram flour (find it in Indian store, also known as besan)
1 T corn flour
1/4 t pink Himalayan salt
3/4 C of water
Whisk everything so that no lumps are formed and keep aside
Shakshuka Base Ingredients:
I used 4 medium tomatoes & 2 large red bell peppers.
For the tomatoes, pulse half the tomatoes and chop rest of them. Repeat the same with the peppers. This will help in creating a more saucy base.
Vegan Shakshuka with Homemade Vegan Eggs
Ingredients
Shakshuka Base Ingredients:
- 1 large Onion
- 3-4 large Garlic pods
- 2 large Red Bell Peppers
- 4 Medium Tomatoes
- 2 Tbsp. Tomato paste
- 2 tsp. Cumin powder
- 1 tsp. Coriander powder
- 1 tsp. Smoked paprika
- 1/2 tsp. Black pepper
- 2 Tbsp. Extra virgin olive oil (EVOO)
- Salt to taste
Vegan Egg Yolk:
- 3 Tbsp. Gram flour find it in Indian store, also known as besan
- 1 Tbsp. Corn flour
- 1/4 tsp. Pink Himalayan salt
- 3/4 Cup Water
- Whisk everything so that no lumps are formed and keep aside
Vegan Egg White:
- 100 grams Extra Firm Tofu
- 1/4 tsp. Turmeric
- 1/4 tsp. Pink Himalayan salt
- Crumble the tofu with hands and add the salt & turmeric
Instructions
- Start by prepping the egg white and egg yolks. Keep aside while you prep the rest of the ingredients.
- Mince the onions, cut 1 red bell pepper lengthwise, chop 2 tomatoes into small cubes
- Use a food processor to mince 1 red bell pepper. Take aside
- Blend the rest of the tomatoes into a smooth paste in the food processor
- Take a wide pan, add 2 T EVOO and let it heat up for a min. Next add the onions and garlic. Cook for 3 mins or until translucent
- Next add the peppers (both from the food processor and the cut once). Cook for 3-4mins
- Next add the tomatoes (both the purée and the minced). Cook for another 5 mins or until soft
- Add the tomato paste, mix until blended. Lastly add all the spices (cumin, coriander, paprika, pepper & salt) and cook for another 3-4 mins
- Lastly make small 3-5 wells 2 inches apart and pour the egg mixture in each. Top off with the crumbled tofu. Close the lid and cook for 5-7 mins
- Once cooked, you can tap the eggs to check. If it’s hard, the eggs are cooked. Top off with cilantro and serve with bread or Naan
