Vegan Shakshuka with Smashed Meatballs and Silken Tofu Egg

Heat oil in a large pan over medium heat. Sauté the onions until translucent, then add the bell peppers until they soften. Stir in cumin, paprika, salt, and pepper until fragrant before adding the minced garlic for one minute.

💡 Do not rush the onions as a good base makes the whole dish.

Whisk tomato puree with soy sauce and a splash of water. Add this to the pan with the chopped tomatoes, sugar, and water. Let it bubble and simmer for 25 minutes until thickened.

💡 Stir occasionally so the bottom does not catch.

While the sauce simmers, cook your vegan meatballs according to the package directions, then break them into bite-sized pieces.

💡 Rough pieces provide a better texture than neat slices.

Blend the tofu, water, black salt, pepper, garlic granules, and cornstarch until smooth. Divide into two bowls. Mix the turmeric and mustard into the smaller portion to create a yellow yolk.

💡 If the mixture is too thin, add a pinch more cornstarch.

Stir the meatballs into the sauce. Create small wells, spoon in the white tofu mixture, and top with a drop of the yellow yolk mixture. Cover and cook for 5 to 10 minutes until firm.

💡 Covering the pan is key to steaming the tofu set.