Easy Vegan Shakshuka

This vegan version of traditional shakshuka has a tasty tomato and bell pepper base, and instead of eggs, it has crumbled tofu. This dish is easy to make and full of protein and spices. Its great for breakfast, brunch, or a filling dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can 14 oz diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• 1 block firm tofu, crumbled
• Fresh parsley, chopped for garnish

Instructions:

Heat olive oil in a skillet over medium heat

Add diced onion and minced garlic, saut until softened

Add diced bell peppers, cook until they begin to soften

Stir in diced tomatoes, cumin, smoked paprika, turmeric, salt, and pepper

Simmer for 10-15 minutes until the mixture thickens slightly

Add crumbled tofu to the skillet, stirring to combine

Cook for an additional 5-7 minutes, until tofu is heated through

Garnish with chopped fresh parsley before serving