Shakshouka with scrambled Tofu

If you still need a plant-based Easter recipe on short notice and don’t know exactly what alternatives you can cook for Easter brunch, then this dish is perfect for you. Shakshouka is usually prepared with eggs. This recipe is with natural tofu. Kalanamak, a sulfur salt, gives the tofu an egg flavor.

Shakshouka with scrambled Tofu

Rezept von Lorena – der vegane vanGang: Frühstück, Rezepte


Prep time


Cooking time





  • 1 red pepper

  • 1 onion

  • 2 can shopped tomatoes

  • 1 tbsp oregano

  • 1 tbsp smoked paprika

  • 1 tsp cumin

  • agave syrup

  • Scrambled Tofu
  • 400g firm tofu

  • 1 tsp kaka namak

  • 1/2 tsp tumeric

  • 1 EL Olivenöl

  • Pfeffer

  • Tahini Topping
  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 2 tbsp water

  • parsley


  • First cut the bell bell pepper & the onion into strips. Sauté the onion in a little olive oil and add a little salt. Then add the bell pepper and sauté the vegetables a bit. Season with the smoked paprika, oregano and cumin. Add the tomatoes and let the vegetables cook down for 15 minutes. Season with salt and pepper. You can add some agave syrup if the tomatoes are too sour for you.
  • In the meantime, prepare the tofu. For this, remove the tofu from the water and squeeze a little. Then crumble the tofu into small pieces. Heat some olive oil in a pan and brown the tofu for 10 minutes. Season with turmeric and Kala Namak. Season to taste with the Kala Namak and pepper.
  • Mix the tahini paste with the lemon juice and water to make a paste.
  • Put the fried tofu on top of the vegetables. On top now comes the tahini sauce and some parsley. This goes well with spelt baguette.

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