Vegan Shakshouka

A vegan take on a traditional North African breakfast dish typically made with eggs and spicy tomatoes.

2 medium tomatoes, diced
1/2 a red bell pepper, diced
1 medium red onion, finely chopped
2 cloves of garlic, crushed
1 tbsp siracha or hot sauce
1 tbsp tomato paste
1 tsp paprika
1 tsp cumin powder
1 tbsp of olive oil
1 package of firm silken tofu
1 tbsp of corn starch
1/4 tsp turmeric
2 tbsp of nutritional yeast
1/4 cup organic unsweetened soy or almond milk (you could also use water)
1 tbsp of tahini
Sea salt and black pepper to taste
Chopped parsley or spring onions to garnish

View the full recipe at One Arab Vegan →