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Vegan Shakshuka with Sweet Potatoes & Tofu

April 6, 2015 By Richa 23 Comments

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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.

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Vegan Shakshuka with Sweet Potato | Vegan Richa

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. 


Vegan Shakshuka with Sweet Potato | Vegan Richa

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

Vegan Shakshuka with Sweet Potato | Vegan Richa

In other news, this was the front page of Huffington Post for a few hours yesterday! Read the article here. 

huffpo-001

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 Potato | Vegan Richa

 

Print Recipe
5 from 3 votes

Vegan Shakshuka with Sweet Potatoes & Tofu

Vegan Shakshuka with Sweet potatoes and Tofu. Amazing breakfast or brunch of saucy tomatoes, onion & peppers with sweet potato + tofu egg. Gluten-free Recipe
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: African
Servings: 2
Calories: 155kcal
Author: Vegan Richa

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

Variations: add harissa spice blend or paste, or chipotle pepper powder, or garam masala for flavor variations.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Shakshuka with Sweet Potatoes & Tofu
Amount Per Serving
Calories 155 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 571mg25%
Potassium 763mg22%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 10g11%
Protein 5g10%
Vitamin A 12210IU244%
Vitamin C 97.4mg118%
Calcium 52mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Shakshuka with Sweet Potato | Vegan Richa 

Filed Under: Breakfast Recipes, gluten free, Savory Breakfast Recipes Tagged With: vegan



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  1. Cassie says

    April 6, 2015 at 2:06 pm

    This looks so good! I’ve always wanted to try shakshuka!

    Reply
  2. Maria says

    April 6, 2015 at 2:13 pm

    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!

    Reply
  3. Marty says

    April 6, 2015 at 3:30 pm

    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.

    Reply
    • Richa says

      April 7, 2015 at 11:22 pm

      Awesome! So glad you like everything!

      Reply
  4. Ana @ Ana's Rocket Ship says

    April 7, 2015 at 1:21 am

    I love how colourful you’ve made this!!!

    Reply
  5. Mayana says

    April 7, 2015 at 2:57 pm

    I Love all of your recipes. This Looks so delicous! You don’t cook the tofu first?

    Reply
    • Richa says

      April 7, 2015 at 3:44 pm

      no. it doesn’t need to be cooked. if you like it cooked, simmer it for 5 to 6 minutes at the last step.

      Reply
  6. IR says

    April 8, 2015 at 4:55 am

    Wow, this looks amazingly delicious & beautiful! What a great vegan version =)
    I saw the post in the news!

    Reply
  7. Anna says

    April 8, 2015 at 10:33 am

    it sounds super exotic and delicious!! yummy

    https://aspoonfulofnature.wordpress.com/

    Reply
  8. Cori Magee says

    July 6, 2015 at 2:53 pm

    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!

    Reply
    • Richa says

      July 6, 2015 at 3:48 pm

      great! definitely use the Indian black salt (kala namak ) 🙂

      Reply
  9. Jessica says

    July 7, 2015 at 11:46 am

    5 stars
    Fan freaking tastic. I really loved this version of the shakshuka.

    Reply
  10. jackie says

    August 11, 2015 at 5:25 am

    5 stars
    I made this last night, substituting regular potato for sweet potato. It is absolutely fantastic. Thanks for this!! Perfection.

    Reply
    • Richa says

      August 11, 2015 at 10:35 am

      Awesome!

      Reply
  11. Steven Cayre says

    January 3, 2016 at 10:35 pm

    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.

    Reply
    • Richa says

      January 3, 2016 at 10:43 pm

      hmm. 15 minutes is plenty time to cook the potatoes. Maybe add some more water, Cover and cook.

      Reply
  12. lani says

    February 21, 2016 at 12:27 pm

    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

    Reply
    • Richa says

      February 21, 2016 at 2:09 pm

      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.

      Reply
  13. Noga says

    March 7, 2016 at 10:02 am

    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 (:

    Reply
    • Richa says

      March 7, 2016 at 10:14 am

      its popular in many regions. thanks for the info on the tomatoes.

      Reply
  14. Jo Alex SG says

    July 27, 2016 at 9:35 am

    5 stars
    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!

    Reply
  15. Raye Pankratz says

    October 9, 2018 at 1:56 pm

    Since I’m highly allergic to soy would Chickpea Tofu work in this?

    Reply
  16. Raye Pankratz says

    October 9, 2018 at 1:58 pm

    Never mind my previous comment. I missed the line where it says to use chickpea tofu.

    Reply

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