Shakshuka/ Tofu in Purgatory

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 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

  • Servings: 2
  • Time: 25 mins
  • Difficulty: easy
  • Print

  • 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
  1. Heat the vegetable oil in a cast iron pan on medium heat, then toss in the garlic, onions, paprika, and cumin seeds.
  2. 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.
  3. 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.
  4. 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!)
  5. When the tofu has been poached on both sides, remove from heat, spoon the sauce on top and sprinkle some chopped green onions.
  6. Serve immediately with warm pita, potatoes, or rice!

Happy Eating!

xo Jenny

“But Bacon” + BLTA Salad

I’ve already done my bacon rant in my Wild Rice Bowl with Portobello Bacon post, but this “but bacon” is a common meme in the world of internet food things. So I will create my own vegan bacon echo chamber. And you know what? I think I’ll include some accidentally vegan bacon-flavoured things that are readily available in your neighborhood grocery store. Mostly because I think it’s hilarious that just about every “bacon-flavoured” food (that is not bacon itself) is vegan. YES. I AM SERIOUS. And then I will show you how to make your own vegan bacon that can be liberally sprinkled on everything from salads to pizza to vegan donuts. At the bottom you’ll see my BLTA Salad recipe. Continue reading

Vegan Mozzarella + Creamy Garlicky Alfredo

I find it kind of funny that I’ve been all “YOU DON’T NEED CHEESE SO  STOP TRYING TO MAKE CHEESE HAPPEN” and then I go out and make vegan cheese. Hah. What a hypocrite I am. Really, I did it in the name of food science and I want to reassure everyone that is second-guessing the vegan life because of cheese. Well, vegan cheese is a thing and it’s pretty cool to be able to make it yourself. Or you can find the good vegan cheeses in the fancy health food stores (or Whole Foods) and shell out the cash once in a while to pair with your grapes and vegan wine and french bread. Actually, that’s not a bad idea. I see a vegan cheese and wine night in our future, friends. Maybe I’ll grab a bunch and post a review here for you all. Continue reading


I don’t even have an excuse for the poor name that I’ve given this food. I was thinking of calling it Hummus.. something. Or like Veggiedillas, or I don’t even know. I can’t use the name quesadilla because there’s “cheese” literally in the name, right there at the front. So I’m just being honest and saying there’s straight-up no cheese inside. But there is some hummus, avocado, veggies, and a  yummy tahini sauce! And, well, they certainly look like a typical quesadilla. Just without cheese because cheese sucks. Yeah, I said it. Cheese. Sucks. Continue reading


Going with this DAIRY SUCKS THE MOST theme I’ve started as of my last post, I am giving you the gift of Mac’n’peas. Yes, I love puns with my vegan food and I’m not ashamed. I also think this fits in with my lazy attitude that I’ve had lately since mac is like the number 1 lazy person food, after ramen (this is not as easy as Easy Mac, sorry, but it’s also not very difficult and you can just let a pot simmer on the stove for a while). Bonus is that this is an allergy friendly recipe! No soy, no nuts (depending on your nondairy milk choice), no dairy or eggs (it’s obviously vegan). I even made it gluten free by using brown rice macaroni elbows (but you don’t have to, I just like brown rice pasta!). Bonus is that this is much lower in fat and calories than any mac and cheese that you will find out there. I admit that I didn’t calculate it, but the fact that I replaced cheese with yellow split peas should tell you that this is much more nutritious! Continue reading