Tofu Shakshouka

Name: Tofu Shakshouka
Ingredients: 1 Tbsp freshly ground coriander seeds; 1 Tbsp sweet paprika; A few saffron strands; 1 tsp ground cumin; Sea salt, to taste; 1 tsp dried red pepper flakes, or more, to taste; 14 oz [400 g] silken tofu, drained, and cut into cubes (on your palm—see recipe introduction—or in the box); Scoop of soy yogurt, to serve (optional); Half a dozen cherry tomatoes, cut in half; Good slug of olive oil; 5 scallions, preferably purple, chopped into rounds, plus extra, sliced lengthwise, to garnish; 1 red bell pepper, seeded, and cut into thin strips; 14-oz [400-g] can of chopped tomatoes; 5 garlic cloves, cut into slivers; Warm pita bread, to serve

Preparation info

Serves
2

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

I visited Israel in 2012 and the food is downright amazing. These people like to eat and know what to eat. One of the most popular breakfasts is shakshouka, which is a dish of eggs cooked in a spicy red tomato sauce. I visited a vegetarian/vegan restaurant there called Ornella and Ella, and I had the tofu shakshouka. I was supposed to share it with my companion, but it was so delicious that I scoffed it all in one sitting. I’m a big fan of tofu for taking o

Ingredients

Breakfast
Vegan

Ingredients

Method