Mira Manek's tofu scramble shakshuka

Mira Manek / 25 January 2017

Scrambled tofu replaces the egg in this traditional Israeli breakfast recipe with a healthy twist from Mira Manek.

Cooking time

40 minutes

Serves

2



Ingredients

For the tomato gravy

  • 1-2 teaspoons coconut or other oil
  • ½ teaspoon mustard seeds
  • 1 onion, finely chopped
  • 1 inch piece of ginger, grated
  • ½ red pepper, finely chopped
  • 1 tomato, chopped
  • 3 tablespoons passata or tomato gravy
  • ½ green chilli, finely chopped
  • Healthy handful of coriander
  • ½ teaspoon salt
  • Pinch of ground turmeric
  • ¼ teaspoon cayenne pepper, optional

For the tofu scramble

  • 1 block of tofu, around 300g
  • ½ teaspoon coconut or other oil
  • 1 clove garlic, grated
  • 1 inch piece ginger, grated
  • ½ green chilli, finely chopped
  • Pinch of turmeric
  • ½ teaspoon salt

For the yoghurt sauce

  • 2 tablespoons yoghurt (or soya yoghurt)
  • Pinch of salt
  • Pinch of red chilli

Method

When I think of shakshuka, I think of Sunday (or Friday) brunches in Dubai, sitting by the water at Baker & Spice with my brother, who introduced me to this beautiful dish I’d never heard of. It originates in Israel where it makes for a perfectly bright and spicy breakfast – eggs baked in a hearty tomato sauce. 

Shakshuka is one of those dishes that work wonderfully well for breakfast, lunch or dinner, but most particularly for those long weekend brunches. I decided to make it with silken tofu, and it was delicious. It’s great with some toast on the side, perfect for two!

Start by leaving the tofu on a few kitchen towels or tissues to let the excess water drain for as long as possible, anything from 10 minutes to 2 hours. 

While this drains, you can make the tomato gravy. Melt the coconut oil in a medium to large skillet on low heat, place the mustard seeds in the oil and wait for them to start popping, then add the onion. 

Stir the onion on low to medium heat and when it becomes lightly brown add the grated ginger, red pepper, tomato, passata, green chilli, turmeric and cayenne pepper, if using, and let this cook for a few minutes.

In the meantime, you can make the tofu scramble in another pan. Melt the coconut oil, add the garlic, ginger and chilli and stir for a minute on low heat, then break the tofu in the pan, leaving a few large chunks, but if it all breaks, that’s fine. 

Add the turmeric and salt and stir together, then leave to cook for at least 5 minutes, but for as long as you can (15 minutes) on medium heat.

Make the spiced yoghurt by mixing the yoghurt with the salt and red chilli in a bowl.

Now add the cooked tofu to the tomato sauce, spreading it out on and between the gravy. Let this cook on low heat for around 10 minutes, then place under the grill for a further 5-10 minutes until it becomes a little brown. 

Season with salt and cracked black pepper, sprinkle with coriander and serve with a few spoonfuls of the spiced yoghurt scattered on the shakshuka.

Mira Manek is the author of Saffron Soul, out on April 24 2017, Jacqui Small LLP, RRP £20.00

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