Silken Tofu Shakshuka
Our Silken Tofu Shakshuka is a brilliant reimagining of the classic North African breakfast, replacing the traditional poached eggs with delicate, 'melt-in-your-mouth' pillows of silken tofu. The base is a thick, highly-seasoned tomato and pepper reduction, enriched with the smoky depth of harissa and the earthiness of toasted cumin. By using silken tofu, we replicate the creamy texture of an egg white, allowing the tofu to absorb the spicy, acidic sauce while maintaining its structural softness. This dish is designed for communal eating—placed in the center of the table and scooped up with warm, crusty bread. It is a bold, restorative, and deeply satisfying Gold Standard meal that proves eggs aren't the only way to anchor a skillet.
Chef's Secret: The 'Basting' Technique: To ensure the silken tofu cubes are seasoned all the way through, use a small spoon to baste them with the hot tomato sauce once they are in the wells. This 'braises' the tofu in the spices, making it taste like an integrated part of the sauce rather than a garnish.
Ingredients
- Olive Oil 2 tbsp
- Onion 1
- Bell Peppers 2
- Tomato Paste 1 tbsp
- Smoked Paprika 1 tsp
- Ground Cumin 1 tsp
- Red Pepper Flakes 1/2 tsp
- Crushed Tomatoes 400g
- Salt 1 tsp
- Black Pepper 1/2 tsp
- Silken Tofu 300g
- Fresh Parsley 2 tbsp
- Fresh Cilantro 2 tbsp
- Sourdough Bread for serving
Instructions
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The Pepper Reduction: In a wide, heavy skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 large diced onion and 2 thinly sliced bell peppers for 10-12 minutes. You want them to become very soft, sweet, and slightly jammy before adding the liquid.Expert Tip: The 'Jammy' Foundation: The secret to a professional Shakshuka is time. If you add the tomatoes too early, the peppers will remain tough. Wait until the onions are translucent and the peppers have lost their 'snap' to build the deepest flavor.
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The Spice Bloom: Clear a small space in the center of the pan. Add 1 tablespoon of tomato paste, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1/2 teaspoon of red pepper flakes. Stir into the oil for 1 minute until the spices smell toasted and the paste turns a dark brick-red.
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The Tomato Braise: Pour in 1 can (400g) of crushed tomatoes and 1/2 cup of water. Stir well and bring to a simmer. Lower the heat and let the sauce thicken for 10 minutes until it is heavy and no longer watery. Season with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper.
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The Tofu Architecture: Drain 1 block (300g) of silken tofu. Carefully cut it into large, uniform cubes (about 1.5 inches). Handle with extreme care; silken tofu is fragile and provides the 'soft-poached' sensation of the dish, so you want the cubes to remain whole.
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The Well Formation: Using the back of a large spoon, create 4 to 6 deep indentations or 'wells' in the simmering tomato sauce. This is where your tofu will sit, allowing the sauce to surround and heat it from all sides simultaneously.
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The Gentle Placement: Carefully slide a cube of silken tofu into each well. Use your spoon to drizzle a little bit of the hot sauce over the top of each cube. This basting process ensures the tofu is seasoned and heated uniformly.
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The Covered Simmer: Cover the skillet with a lid and cook on low heat for 5 minutes. The trapped steam will heat the tofu through without the need for stirring, which would break the delicate cubes. The sauce should be bubbling gently around the tofu.
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The Herbaceous Finish: Remove the lid and turn off the heat. Sprinkle with a generous handful of fresh chopped parsley and cilantro. The residual heat will wake up the herbs' oils. Serve directly from the skillet with thick slices of toasted sourdough or pita bread.
Nutrition Information
210
Calories
12g
Protein
18g
Carbs
11g
Fat