Total time
30 mins
Prep
10 mins
Cook
20 mins
Per head
£1.49
Difficulty
Easy
A plant-based take on the North African classic. Silken tofu replaces the eggs, it sets in the sauce just like eggs do, with a soft, wobbly texture that soaks up all the spiced tomato flavour.
Did you know?
Before tomatoes arrived from the Americas in the 16th century, North African cooks made similar dishes using other acidic ingredients. The arrival of the tomato completely transformed the region's cooking, and shakshuka as we know it was born.
Ready to cook this?
Everything in the recipe, guided step by step. Built-in timers, serving adjustments, and Ask Justina when you need her. Free.
Ingredients
- 1 (medium, finely diced) onion
- 2 tbsp tomato puree
- 2 tbsp olive oil
- 1 (diced) red bell pepper
- 4 cloves, minced garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tin, chopped tinned tomatoes
- 40g, about 2-3 tbsp chickpeas
- 200g, drained and crumbled silken tofu
Tap to tick off as you shop
Ready to cook this?
Everything in the recipe, guided step by step. Built-in timers, serving adjustments, and Ask Justina when you need her. Free.
More North African recipes
Cook this in the app
Vegan Shakshuka
The full cook mode is waiting. Free to download.