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
Servings: 2
Ingredients
- pressed firm tofu as needed
- 1 tsp oil
- 3/4 cup chopped red onion 1 small onion
- 1 hot green chile or jalapeno
- 3 cloves of garlic chopped
- 3/4 cup chopped red or green bell pepper
- 1/2 tsp ground cumin
- 1/3 tsp salt
- 2 cups chopped tomato 2 large tomatoes
- 1/2 cup water
- 1 medium sweet potato thinly sliced (peeled if needed, then sliced)
- 1/4 tsp indian black salt kala namak
- 1/4 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
Calories: 155kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Sodium: 571mg | Potassium: 763mg | Fiber: 5g | Sugar: 10g | Vitamin A: 12210IU | Vitamin C: 97.4mg | Calcium: 52mg | Iron: 1.7mg