The original version of this classic Middle Eastern dish requires eggs cooked in rich, spicy tomato sauce. This vegan version, borrowed from Shannon Martinez, Melbourne chef and owner of Smith & Daughters and Smith & Deli, ditches the eggs, but loses none of the flavour and texture. In fact, we think it's even tastier.
We’ve tried a number of vegan Shakshuka recipes and this one, with its tofu-based coriander dumplings cooked in a spicy and fragrant tomato sauce, is definitely the winner. What’s even better is that this dish can be enjoyed for breakfast, lunch or dinner. Who doesn't love a healthy and versatile dish?
The recipe is supposed to serve 4-6, but we managed to finish it all off between just two of us—and one of us claimed they didn't like tofu. Not a saucy dumpling left over. Good luck on portion controlling this dish.
Check out Martinez’s new cookbook Vegan With Bite for more exciting, delicious and environmentally sustainable meat-free recipes.
Spicy tomato sauce
80ml (⅓ cup) olive oil
1 green capsicum, seeded and sliced
1 red capsicum, seeded and sliced