epicurious4.0
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Yasmin Khan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
📝 Preparation Steps
1
Heat 3 Tbsp. vegetable oil in a frying pan over medium heat. Add 1 small onion, finely chopped, and ½ tsp. salt and cook for about ⏱️ 12 minutes, until the onion has softened.
. vegetable oil3 Tbsp
2
Add 2 garlic cloves, minced, 1 tsp. smoked sweet paprika, ½ tsp. ground cumin, and pinch ground nutmeg or allspice and cook for ⏱️ 2 minutes, stirring often. Stir in one 14-oz./400 g can diced tomatoes, 2 tsp. rose, apricot, or regular harissa, 1 tsp. sugar, another ¼ tsp. salt, and a generous grind of freshly ground black pepper. Bring to a boil, then reduce the heat, cover, and simmer for ⏱️ 20 minutes, stirring occasionally.
. smoked sweet paprika1 tspPinch ground nutmeg or allspicediced tomatoes1 (14-oz./400 g) can. rose, apricot, or regular harissa2 tsp. sugar1 tspFreshly ground black pepper
3
Add one 14-oz./400 g block silken tofu, gently breaking it up as you fold it into the tomato mixture. Cook for ⏱️ 2 minutes, then taste and add a touch more salt and pepper or harissa if needed.
block silken tofu1 (14-oz./400 g)
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