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Tofu Shakshouka

Really, this is a dish to convince non-veggies. 
Course: Main Course, vegan main course, Vegetarian main course
Cuisine: Israeli
Keyword: Tofu recipe
Servings: 4

Ingredients

  • A good slug of olive oil
  • 6 Cherry tomatoes split in half
  • 1 Red bell pepper seeded, cut into thin strips
  • 5 Sprigs of purple spring onions chopped into rounds
  • 5 cloves Garlic cut into slithers
  • 1 400ml Tinned chopped tomatoes
  • 1 box Silken tofu cut into squares (on your palm, or in the box)
  • 1 tbsp Sweet paprika
  • 1 tbsp Coriander seeds,freshly ground
  • 1 tsp Ground cumin
  • 5 strands Saffron
  • 1 tsp Crushed chilli peppers, or more, to taste
  • Salt to taste
  • 1 tbsp Sour cream or yoghurt optional

Instructions

  • Heat up the oil in a good quality cast iron skillet or a decent non-stick frying pan such as Green Pan. Then add the cherry tomatoes and the red pepper strips, fry until slightly golden. Add the spring onions. Ditto.
  • Then add everything else. Don't stir. It's cooked once all the tomatoes seem cooked through and the tofu has sort of poached into a silky wobbliness but still retain a cube-like shape.
  • Once it's done, add some sour cream or yoghurt and maybe a few slices of the purple spring onions on top. Eat with warm pitta.