Vegan Tofu Shakshuka with Italian Herbs and Asian Spices

Image of vegan Tofu Shakshuka in a rustic skillet, garnished with basil and cilantro, served with crusty bread on a sunlit table.
Vegan Tofu Shakshuka with Italian Herbs and Asian Spices

Introduction

Welcome to a brunch like no other—where the vibrant flavors of Italian cuisine meet the bold spices of Asia in a dish designed to dazzle your taste buds. Today, we're creating a Vegan Tofu Shakshuka with Italian herbs and a hint of Asian spices, perfect for those who cherish a hearty, warming start to their day.

Ingredients

  • 200g firm tofu, crumbled
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon crushed red pepper flakes
  • 400g canned tomatoes, crushed
  • 1 tablespoon tomato paste
  • 1 teaspoon miso paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste
  • Fresh cilantro and basil, for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion, garlic, and bell pepper, sautéing until soft.
  3. Stir in cumin seeds, smoked paprika, turmeric, and red pepper flakes, cooking for another minute.
  4. Add the crushed tomatoes and tomato paste, simmering for 10 minutes.
  5. Mix in crumbled tofu, miso paste, oregano, and basil. Season with salt and black pepper.
  6. Cook for an additional 10 minutes, allowing the flavors to meld.
  7. Garnish with fresh cilantro and basil before serving.

Enjoy this delightful fusion of flavors that brings a new twist to your brunch table. Serve hot, garnished with fresh herbs and a side of crusty bread or your favorite plant-based spread. Buon appetito!

Isabella

Additional Information
NutritionfactsCalories: 250, Fat: 15g, Carbs: 20g, Protein: 12g 
Preparation Time30 minutes 
Allergy InformationContains soy (tofu, miso)