Vegan Shakshuka Recipe | Easy Vegan Recipes

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INGREDIENT LIST:

300g – 350g soft tofu
2 tablespoon extra virgin Olive Oil
1/2 cup finely chopped onion (75g) – firmly packed
1/2 cup finely chopped red bell pepper (85g) – firmly packed
Salt to taste
1 tablespoon finely chopped garlic
1/2 Cup Passata (strained tomatoes) OR tomato puree
1 teaspoon sugar
1/4 teaspoon cayenne pepper (OPTIONAL)
1/2 cup water
1 teaspoon ground black pepper
1/4 cup parsley – finely chopped
1 tablespoon extra virgin olive oil

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36 COMMENTS

  1. This was delicious. I doubled the veg so the sauce wasn't as smooth but we liked it. I only had firm tofu. Soft would be better, but firm can be cut into smaller pieces to get more surface area. It looks less traditional but it's still good. Thank you, I will make this often.

  2. I've always wondered by Indian and other curry or tomato-based dishes are prepared this way… you work hard to reduce and concentrate flavors, but then you dilute with water? This is quite common. Why not just leave the passata less reduced? Looks great, though.

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