measure the performance of our site, and provide you with Organic
UK messages tailored to your interests. Please click 'continue'
to accept cookies. If you continue to use our website, we’ll
more, including how to opt out, in our
This vegan take on shakshuka is made with scrambled tofu (in place of eggs) and has a deliciously smoky tomato and red pepper sauce. It's perfect for breakfast, lunch or dinner!
Add the cherry tomatoes and peppers to a large baking tray and toss them in 1 tbsp of olive oil and a sprinkle of sea salt. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.
In a large frying pan, pour the olive oil and add the spring onion, fry on a medium heat until just starting to colour. Add the garlic, cumin and paprika. Fry for a further minute.
Now add the mushrooms and fry until they are soft. Add the roast tomatoes, peppers, chilli flakes, thyme salt and pepper. Stir well and simmer for 1-2 minutes.
To make the tofu, heat the olive oil in a small frying pan and add the spring onions. Fry until soft and browning. Add the tofu and all the other ingredients then mix everything to combine, breaking up the tofu a little.
To serve, transfer the shakshuka to individual pots or a large serving bowl, and dollop in the tofu scramble.
Serve with your preferred toppings.
All to be sourced organic where possible
800g cherry tomatoes
2 red peppers, chopped roughly
3 tbsp olive oil
6 spring onions. sliced
4 garlic cloves. sliced
1 tsp cumin seeds
1 tsp smoked paprika
125g mushrooms, sliced
2 tbsp fresh thyme
Pinch chilli flakes
Salt & pepper
For the tofu:
2 spring onions
2 tbsp olive oil
1/2 tsp garlic granules
Pinch cumin seeds
1/2 tsp turmeric
200g tofu, cubed
1/2 tsp sea salt
Squeeze lemon juice
1 tbsp coconut yogurt
Coconut yogurt, chilli flakes, drizzle of olive oil, fresh thyme.