This vegan shakshuka uses spinach and silken red pepper tofu, in a sauce of smoky tomatoes and red bell peppers. This is a great breakfast or dinner dish. It’s easy to prepare and tastes delicious when served with crusty pita.
I have been fascinated and disgusted by shakshuka for a long, long time. Grossed out by: eggs. I always ranked them at the bottom of my list of foods that I disliked. Even though I couldn’t stand the smell and taste of eggs, you have to admit that they can be cooked in some really interesting ways.
It’s pretty cool that the eggs are poached in the sauce. It’s also one of the main reasons why I was always intrigued by the dish. The sauce and the dish itself.
I got my hands on a jar of shakshuka sauce a couple of years ago (the sauce was vegan — yay!) I loved it. I made my own version of it and began cooking with it. Tofu and vegetables were my favorites! Tofu’s texture is eggy and works well in dishes such as tofu scramble or vegan quiche. Greens go with everything!
This vegan shakshuka is delicious for breakfast, lunch and dinner. It is easy to make and delicious. You can serve it plain or fancy with toppings.
