Dairy-Free Egyptian Shakshuka with Tofu
A vibrant and spicy Egyptian twist on shakshuka, using tofu instead of eggs for a dairy-free and vegan breakfast. Simmered in a rich tomato and pepper sauce, seasoned with traditional Egyptian spices.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 medium Bell Peppers (red & green)
- 3 cloves Garlic
- about 790 g Canned Crushed Tomatoes
- about 400 g Tofu (firm or extra-firm)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Chili Powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 tablespoons Fresh Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and bell peppers, and sauté until softened, about 5-7 minutes.
- 3Add minced garlic and cook for another minute until fragrant.
- 4Pour in crushed tomatoes, cumin, paprika, chili powder, salt, and pepper. Stir well and bring to a simmer.
- 5Crumble the tofu into the sauce. Gently stir to combine.
- 6Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld together.
- 7Garnish with fresh cilantro before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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