Description
A plant-based twist on the classic North African breakfast featuring silky tofu “eggs” poached in a rich, spiced tomato sauce. Ready in 30 minutes!
Ingredients
For the Tomato Sauce:
3 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 medium red bell peppers, diced
4-5 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika (smoked or regular)
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon sea salt
1 (28-ounce) can whole peeled tomatoes with juice
Freshly ground black pepper, to taste
For the Tofu Scramble:
14-16 ounces silken tofu (medium or soft firmness)
2 tablespoons nutritional yeast
1 teaspoon kala namak (black salt)
½ teaspoon ground turmeric
¼ teaspoon black pepper
For Serving:
Fresh parsley or cilantro, chopped
Crusty bread, pita, or naan
Optional: vegan feta, olives, hot sauce
Instructions
1. Prep your ingredients: Dice onion and bell peppers. Mince garlic. Measure spices into a small bowl. Gently drain tofu.
2. Start the sauce: Heat olive oil in a large skillet (10-12 inch) over medium heat until shimmering, about 2 minutes.
3. Cook onions: Add diced onion and cook for 5-6 minutes, stirring occasionally, until translucent with golden edges.
4. Add peppers: Add bell peppers and cook for 4-5 minutes until softening but still slightly crisp.
5. Bloom the spices: Add garlic and all measured spices (cumin, paprika, cayenne, salt). Cook for 60 seconds, stirring constantly, until fragrant.
6. Build the sauce: Pour in canned tomatoes with juice. Break up tomatoes with your spoon. Bring to a simmer, then reduce heat to medium-low.
7. Simmer: Cook uncovered for 8-10 minutes, stirring occasionally, until sauce thickens slightly. Taste and adjust seasonings.
8. Prepare tofu mixture: While sauce simmers, crumble silken tofu into a medium bowl using your hands. Add nutritional yeast, kala namak, turmeric, and black pepper. Mix gently until combined.
9. Create wells: Using the back of a spoon, make 4-6 wells in the tomato sauce, spacing them evenly.
10. Add tofu: Gently spoon tofu mixture into each well. Don’t pack it down—let it sit loosely.
11. Cook covered: Cover the pan and cook over medium-low heat for 5-7 minutes. The tofu will set around the edges while staying creamy in the center.
12. Rest: Remove from heat and let sit, covered, for 2 minutes.
13. Serve: Garnish with fresh herbs and serve immediately with crusty bread.
Notes
Storage: – Room temperature: Up to 2 hours only – Refrigerator: 3-4 days in airtight container – Freezer: Freeze sauce only (no tofu) for up to 3 months – Reheating: Stovetop with splash of water is best; microwave works but may slightly alter tofu texture
Make-Ahead Tips: – Prepare tomato sauce 3-4 days ahead; refrigerate – Chop vegetables the night before – Make tofu mixture fresh when ready to serve for best texture
Substitutions with Ratios: – Silken tofu → Regular firm tofu blended with 3 tablespoons plant milk – Kala namak → Regular sea salt (flavor will be different) – Fresh tomatoes → 3 lbs diced fresh tomatoes (summer only) – Chickpea flour → 1 cup chickpea flour + 1 cup water instead of tofu – Canned tomatoes → Fresh only in peak summer with ripe tomatoes
Dietary Modifications: – Gluten-Free: Already GF; serve with GF bread – Soy-Free: Use chickpea flour version (see substitutions) – Low-Oil: Use 1 tbsp oil + ¼ cup water for sautéing – Kid-Friendly: Omit cayenne, add pinch of cinnamon
Serving Suggestions: – Traditional: Warm pita or crusty sourdough – Mediterranean Style: With hummus, olives, cucumber salad – Hearty Meal: Over quinoa or couscous – Brunch Spread: Alongside fritters and fresh fruit
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mediterranean Breakfast Recipes
- Method: Stovetop, One-Pan
- Cuisine: Mediterranean,North African
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5 cups)
- Calories: 285 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg