Vegan Shakshuka
Vegan Shakshuka

Ingredients

For the shakshuka:

  • 2 tablespoons Bragg Olive Oil

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 red bell pepper, diced

  • 1 28 ounce can diced tomatoes 

  • 1 tablespoon tomato paste

  • 1 teaspoon cumin

  • 1½ teaspoon smoked paprika

  • ¼ teaspoon cayenne

  • ¼ teaspoon red chili flakes

  • ½ teaspoon salt

  • 2 teaspoons Bragg Liquid Aminos

  • ¼ teaspoon black pepper

  • 1 tablespoon maple syrup

  • Cilantro and fresh parsley, for garnish

 

For the tofu egg:

  • 1 tablespoon avocado oil

  • 1 14 ounce block tofu, drained and sliced in half widthwise

  • Pinch of salt

  • ½ cup water

  • 2 teaspoons cornstarch

  • 1 tablespoon Bragg Olive Oil

  • 2 teaspoons Bragg Nutritional Yeast

  • ½ teaspoon black lava salt (also called kala namak)

  • ¼ teaspoon turmeric

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STEP 1

Add olive oil to a Dutch oven or large pot and heat over medium, heat. Add onion, garlic and bell pepper and cook until tender, about 5 minutes.

STEP 2

Add diced tomatoes, tomato paste, cumin, paprika, cayenne, chili flakes, liquid aminos, salt, pepper and maple syrup and bring to a simmer. Simmer on low for 45 minutes, stirring occasionally.

STEP 3

To make the vegan egg, use a three inch round cutter to cut the tofu slices into circles. Cut out a smaller circle in the center of each one, leaving the bottom intact.

STEP 4

Heat avocado oil in a skillet over medium heat. Pan fry the tofu rounds for about 2-3 minutes per side. Place on a paper towel to drain and season with salt.

STEP 5

STEP 6

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