Skip to main content
Epicurious

Tofu Shakshouka

Common to many regional Middle Eastern cuisines, this is one of those supersimple dishes that, with the right ingredients, is amazingly tasty. Especially welcome as a fast summer dish, this is a good showcase for the abundance of delicious tomatoes in season. Shakshouka, in its original version, is made with eggs; in this vegan rendition, only one change needs to be made—silken tofu replaces the eggs.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 medium green bell pepper, diced
Two 12.3-ounce packages firm silken tofu, finely crumbled
4 large or 6 medium tomatoes, diced
1 teaspoon sweet paprika
Pinch of turmeric, for color
Salt and freshly ground pepper to taste
2 tablespoons minced fresh parsley, optional

Preparation

  1. Step 1

    Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent. Add the bell pepper and continue to sauté until both are lightly browned.

    Step 2

    Add the tofu, tomatoes, paprika, and turmeric. Stir together, then cook over medium heat for 10 to 15 minutes, until the tomatoes are soft. Season with salt and pepper, stir in the parsley, if using, and serve.

  2. variation

    Step 3

    Some traditional recipes include garlic; add a few cloves of minced garlic with the bell pepper if you’d like a garlicky version.

  3. menu suggestions

    Step 4

    Make this the start of a delicious Middle Eastern–themed meal. Serve with hummus (store-bought or homemade), fresh pita bread, and Middle Eastern Chopped Salad (page 191).

  4. Step 5

    You can create a brunchlike meal (for any time of day) with Sautéed Paprika Potatoes (page 207) or Fingerling Fries (page 194), whole-grain toast, and sliced oranges.

  5. nutrition information

    Step 6

    Calories: 230

    Step 7

    Total Fat: 12g

    Step 8

    Protein: 14g

    Step 9

    Carbohydrates: 19g

    Step 10

    Fiber: 3g

    Step 11

    Sodium: 75mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
TagsMiddle EasternOnionRoot VegetableVegetableBell PepperTofuTomatoPaprikaHerbs & SpicesTurmericParsleyMainBreakfastBrunchVeganVegetarianNut FreeDairy FreeGluten FreeSimmerRamadanCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.