Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin popular in Israel and North Africa-Tunisian region.
For a vegan version I use sweet potato slices to act as the yolk and tofu slices for the whites. This is an excellent filling breakfast or brunch or even dinner with some freshly toasted and buttered artisan or multigrain bread. Mmmm, warm hearty savory breakfast for the win.
This Shakshuka comes together quickly and looks so pretty! Use a large skillet to accommodate as many sweet potato slices as possible.
To make soy-free, omit the tofu or use chickpea tofu.
Look at the gorgeous deep colors!
More breakfast options from the blog
- Smoky Asparagus Tofu Scramble. Spring Vegan Glutenfree
- Soy-free White bean Broccolini Frittata
- Chickpea scramble sandwich
- Sweet Potato Crepes Stuffed with smoky millet. GF
In other news, this was the front page of Huffington Post for a few hours yesterday! Read the article here.
Inspiration for the week. In depth interview with Gene Baur. He will also be on the Daily show tonight.
If you missed my twitter #veganfoodchat event last wednesday, see the replay here. there will be more events in May!
Vegan Shakshuka with Sweet Potatoes & Tofu
Ingredients
- pressed firm tofu as needed
- 1 tsp oil
- 3/4 cup (10.5 g) chopped red onion 1 small onion
- 1 hot green chile or jalapeno
- 3 cloves of garlic chopped
- 3/4 cup (111.75 g) chopped red or green bell pepper
- 1/2 tsp (0.5 tsp) ground cumin
- 1/3 tsp (0.33 tsp) salt
- 2 cups (298 g) chopped tomato 2 large tomatoes
- 1/2 cup (125 ml) water
- 1 medium sweet potato thinly sliced (peeled if needed, then sliced)
- 1/4 tsp (0.25 tsp) indian black salt kala namak
- 1/4 tsp (0.25 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
Nutrition
Raye Pankratz
Never mind my previous comment. I missed the line where it says to use chickpea tofu.
Raye Pankratz
Since I’m highly allergic to soy would Chickpea Tofu work in this?
Jo Alex SG
This must be utterly delicious! I would just swap the sweet potatoes for eggplant or some other veggie I like better. Thank you so much for this recipe and all the others in your site!
Noga
it’s an Israeli dish actually..
by the way, you don’t have to mash the tomatoes, you can just cover the pan and it will do the same work (:
Richa
its popular in many regions. thanks for the info on the tomatoes.
lani
Another wonderful inventive recipe from you..You are so talented, but what the heck is chickpea tofu? I have never heard of it. Maybe we don’t have it on the East Coast
Richa
Chickpea Tofu is tofu made with chickpea flour. You can make it at home. There is a recipe for it in my book. Or look for burmese tofu recipe online. I don;t think any brand makes it yet. It is not difficult to make.
Steven Cayre
Thanks for sharing this recipe. I gave it a go tonight and substituted the sweet potato w/ regular potato sliced almost as thinly as I could w/o using a mandolin but couldn’t seem to get it to cook through (even after adding 8 more min of cook time). Will try it once more next week slicing them even thinner.
Richa
hmm. 15 minutes is plenty time to cook the potatoes. Maybe add some more water, Cover and cook.
jackie
I made this last night, substituting regular potato for sweet potato. It is absolutely fantastic. Thanks for this!! Perfection.
Richa
Awesome!
Jessica
Fan freaking tastic. I really loved this version of the shakshuka.
Cori Magee
I love eggs and I’m not vegan, but I’m still going to try this with tofu and sweet potato, it looks so good!
Richa
great! definitely use the Indian black salt (kala namak ) 🙂
Anna
it sounds super exotic and delicious!! yummy
https://aspoonfulofnature.wordpress.com/
IR
Wow, this looks amazingly delicious & beautiful! What a great vegan version =)
I saw the post in the news!
Mayana
I Love all of your recipes. This Looks so delicous! You don’t cook the tofu first?
Richa
no. it doesn’t need to be cooked. if you like it cooked, simmer it for 5 to 6 minutes at the last step.
Ana @ Ana's Rocket Ship
I love how colourful you’ve made this!!!
Marty
Love every recipe you post! I don’t always have the ingredients you use, but bookmark them for later!
I have a butternut squash I will have on hand instead of the sweet potato (used last night in a dish).
Yum! But then again I love, love, anything Indian cooking inspired, and vegan to boot. I’m truly in heaven.
Richa
Awesome! So glad you like everything!
Maria
I love the way you veganized this! I never would have thought of using sweet potato with tofu to replace an egg, super clever (not to mention healthier!). It looks beautiful, too. Thanks for the recipe!
Cassie
This looks so good! I’ve always wanted to try shakshuka!