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
Preparation
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.
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.
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).
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.
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
