Shakuka is traditionally made with eggs, but I don’t eat eggs and maybe (hopefully) you don’t either, and that’s why we’re here. Like I’ve said time and time again, being vegan does not mean giving up much, including recipes that almost completely revolve around eggs, like shakshuka. Shakshuka is also referred to as “Eggs in Purgatory.” I can only hope that if my soul winds up in purgatory that it is as delicious as a spiced tomato sauce. I wouldn’t mind being poached in that for all of eternity. I also wouldn’t mind eating this vegan shakshuka for all of eternity because this is great at literally any time of the day. Typically, it’s a breakfast food served with warm pita. But I’ve also enjoyed it with roasted potatoes or rice at both lunch and dinner times. You can eat this shakshuka all day, everyday!
I’ve mentioned before that eggs are ridiculously easy to replace. From the several different egg replacements for baking, to Banana French toast, and tofu scrambles, there’s really no reason to eat eggs. Plus, they are really, really not good for you. Just check out all these videos and articles by Dr. Michael Gregor on nutritonfacts.org about eggs. If health concerns aren’t enough to make you reconsider your breakfast foods, keep in mind that the egg industry is pretty horrifying. Check out Fowl Play (warning: graphic content) if you don’t believe me. Even if you have backyard chickens or a local free-range farm where chickens get pampered all day with deep tissue massages and run around the countryside, they still likely came from egg hatcheries (warning: more graphic content) where newborn male chicks are ground up, gassed, or tossed into garbage bags to be crushed to death immediately after they are born. The egg industry contributes the most deaths per year than any other form of animal agriculture, 6 BILLION from hatcheries alone.
Perhaps it’s best if we just, you know, leave chickens alone.
Luckily, it’s easy to not eat eggs! Just try out this egg-free vegan shakshuka recipe! Now let’s get to the good stuff.
Vegan Shakshuka/ Tofu in Purgatory
- 1/2 block of extra firm tofu, in 4-6 slices (about 3/4 in thick)
- 1 can of diced tomatoes (14 oz)
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 2 T nutritional yeast
- 1 T dried cumin seeds
- 1 T paprika
- 1/2 t turmeric
- 1 T vegetable oil
- A pinch of garlic powder
- Black salt, also called kala namak (about 1 t worth)
- A dash of cayenne
- Salt & pepper
- Green onions
- Heat the vegetable oil in a cast iron pan on medium heat, then toss in the garlic, onions, paprika, and cumin seeds.
- When the onions are soft and the spices are fragrant, dump the entire contents of the can of tomatoes into the pan and blend with the onions. Add a pinch of salt and pepper, add about a 1/2 cup of water if it’s too thick.
- Take a pinch of black salt and rub it into both sides of the tofu slices. When the tomato mixture is simmering, place these gently on top. Let poach for about 5 minutes, then flip the tofu over.
- Meanwhile, mix together nutritional yeast, turmeric, garlic powder, cayenne and another pinch of black salt. Add a tiny bit of warm water (or unsweetened non-dairy milk!) and stir to reach desired consistency. (Tip: if you want a creamier sauce, try adding a tablespoon of hummus!)
- When the tofu has been poached on both sides, remove from heat, spoon the sauce on top and sprinkle some chopped green onions.
- Serve immediately with warm pita, potatoes, or rice!