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Make this vegan shakshuka, then check out our vegan tofu scramble, vegan overnight oats and more vegan breakfast recipes. This recipe uses nutritional yeast as a great parmesan substitute. Read our guide for more information on what is nutritional yeast and where to buy it.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 green pepper, deseeded and cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • 1 orange pepper, deseeded and cut into chunks
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • a pinch of cayenne pepper (optional)
  • 2 x 400g cans of chopped tomatoes
  • 350g firm tofu, drained
  • ½ tsp kala namak (black salt)
  • 2 tbsp nutritional yeast
  • 2 tbsp coriander, chopped
  • crusty bread, to serve (optional)

Method

  • STEP 1

    Pour the oil into a large lidded frying pan over a medium heat. Fry the onion, peppers and garlic for 6-8 mins or until softened. Stir in the spices and cook, stirring, for a further 1-2 mins. Mix in the tomatoes and simmer gently, stirring from time to time, for 5-10 mins or until reduced.

  • STEP 2

    Meanwhile, crumble the drained tofu into a bowl. Add the kala namak and nutritional yeast, and mix well. Make six deep wells with the back of a spoon in the thickened tomato mixture, then pile the tofu into each one. Lower the heat, cover the pan and continue to cook for 4-5 mins or until the tofu is warmed through. Sprinkle over the coriander and serve with crusty bread, if you like, to mop up the juices.

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