Vegan Breakfast
Savory Vegan Shakshuka with Silken Tofu
This silken tofu shakshuka features a deeply flavored tomato and red pepper sauce enriched with smoked paprika and cumin. Soft pillows of silken tofu are nestled into the bubbling sauce, absorbing the aromatic spices while providing a creamy, delicate texture that balances the acidity of the tomatoes.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 240 kcal
Method
This savory shakshuka brings a bold, Mediterranean flair to your vegan kitchen. Silken tofu provides a creamy contrast to the zesty, spiced tomato sauce, making this dish both protein-rich and incredibly satisfying. It is a vibrant, one-pan meal that elevates any breakfast or brunch into a special occasion.
Step 1. Heat the olive oil in a large deep skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 8-10 minutes until the vegetables are softened and the onions are translucent.Stir in the minced garlic, ground cumin, smoked paprika, and turmeric. Bloom the spices in the hot oil for about 60 seconds; blooming is essential because it toasts the spices and releases their fat-soluble aromatic oils, creating a deeper and more vibrant base for the sauce.
Add the tomato paste and stir for another minute to cook out the raw metallic taste. Pour in the crushed tomatoes and stir to combine. Reduce the heat to low and simmer for 15 minutes, allowing the sauce to thicken and the flavors to meld.
While the sauce simmers, gently drain the silken tofu. Use a spoon to scoop large, egg-sized dollops of tofu directly into the bubbling tomato sauce. Using silken tofu is vital here as its high moisture content and delicate, custard-like texture provide a soft, melt-in-the-mouth contrast to the chunky vegetable sauce.
Cover the skillet with a lid and cook for another 5 minutes, just until the silken tofu is heated through. Silken tofu provides a clean, complete protein profile that doesn't compete with the bold spices of the dish.
Remove from heat. Garnish generously with fresh parsley and kalamata olives before serving directly from the pan with toasted crusty bread.
Notes
Do not over-stir once the silken tofu is added; it is very fragile and will break into the sauce if handled roughly.
For a spicier kick, add half a teaspoon of harissa paste or crushed red pepper flakes during the spice-blooming step.
If the sauce becomes too thick during the simmer, add a splash of water or vegetable stock to reach your desired consistency.
Ensure you use 'Silken' tofu specifically, as regular firm or extra-firm tofu will be too rubbery for this particular texture profile.
