Vegan Shakshuka with Sweet potatoes and Tofu. Amazing breakfast or brunch of saucy tomatoes, onion & peppers with sweet potato + tofu egg. Gluten-free Recipe
pressed firm tofu as needed
1 tsp oil
¾ cup chopped red onion, 1 small onion
1 hot green chile or jalapeno
3 cloves of garlic chopped
¾ cup chopped red or green bell pepper
½ tsp ground cumin
⅓ tsp salt
2 cups chopped tomato, 2 large tomatoes
½ cup water
1 medium sweet potato , thinly sliced (peeled if needed, then sliced)
¼ tsp indian black salt (kala namak)
¼ tsp black pepper
nutritional yeast to taste
Slice lightly pressed tofu into a fat circle using a cookie cutter. Slice the circle to make thin (1/4 inch thick) circles. Rub kala namak on each of the circles, both sides, and set aside.
In a large skillet, heat oil over medium heat. Add onion and a pinch of salt and cook for 2 minutes. Add garlic, chile and peppers and cook until onion is translucent. 3 to 4 minutes.
Add cumin,salt and tomatoes and mix and cook until slightly saucy. 3 to 4 minutes. Mash the larger tomatoes. Add water and mix. Place sweet potato slices, sprinkle a little kala namak on the slices, and cook for 11 to 14 minutes or until sweet potato slices are tender to preference.
Place the tofu circles under each of the sweet potato slices. Sprinkle black pepper, more kala namak and a generous dash of nutritional yeast on each of the egg structures. Cover and cook for 2 minutes. Let it sit for another 2 minutes before serving. Garnish with fresh cilantro or parsley, serve with toasted bread or pita.