Quick and Easy Vegan Shakshuka
Ingredients
- 8 oz extra firm tofu
- 1 tablespoon nutritional yeast
- 1/2 teaspoon kala namak Indian black salt
- 1/8 teaspoon turmeric (for color)
- 1 jar of Mina shakshuka sauce
- 2 tablespoons vegan feta
- 1/4 cup fresh parsley, chopped
- Crusty bread or naan, toasted
Preparation
Heat a small amount of oil or water in an 8" cast iron skillet over medium-low heat.
Crumble the tofu into the skillet and season it with nutritional yeast, kala namak salt, and turmeric. Scramble the tofu for 3-4 minutes until it turns golden. Transfer the tofu to a plate and wipe out the skillet.
Return the skillet to heat and pour in the jar of Mina shakshuka sauce. Bring it to a gentle simmer. Use a wooden spoon to create 4 small wells in the sauce and spoon the scrambled tofu into each well. Cover the skillet and cook for 2-3 minutes.
Remove the skillet from heat and garnish the shakshuka with vegan feta, avocado slices, and fresh cilantro. Spoon the shakshuka into bowls and serve alongside fresh greens (optional). Serve with crusty bread or naan for dipping.