Vegan Tofu Shakshuka Casserole

Hello, I’m Jenny! If you crave a flavorful, nourishing breakfast, look no further than this Vegan Tofu Shakshuka Casserole. Combining savory tofu with a rich, spicy tomato sauce, this dish is both satisfying and packed with nutrients. It’s an excellent way to start your day on a delicious note.

I love preparing this casserole for weekend brunches or family gatherings. The vibrant colors and bold flavors make it a standout dish. Plus, it’s a breeze to make, and everyone always asks for seconds. This recipe has become a staple in my home, and I’m sure it will in yours too!

Servings: 6
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Cuisine: Middle Eastern

Ingredients

• 1 block (14 oz) firm tofu, crumbled
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 can (28 oz) crushed tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped

Equipment/Utensils

• Large skillet
• Mixing bowl
• Spoon or spatula
• 9×13 inch baking dish
• Measuring cups and spoons

Preparation Steps

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Tofu: In a large mixing bowl, crumble the firm tofu using your hands or a fork. Set aside.
3. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes. Add chopped red and yellow bell peppers, cooking for an additional 5 minutes until softened.
4. Add Tomatoes and Spices: Pour in the crushed tomatoes, stirring to combine. Add ground cumin, smoked paprika, ground coriander, chili powder, salt, and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
5. Combine Tofu and Sauce: Add the crumbled tofu to the skillet, stirring well to coat the tofu with the tomato mixture. Cook for another 5 minutes to heat through.
6. Transfer to Baking Dish: Pour the tofu and tomato mixture into a greased 9×13 inch baking dish, spreading it evenly.
7. Bake: Bake in the preheated oven for 20 minutes, until the casserole is bubbling and slightly golden on top.
8. Garnish and Serve: Remove from the oven and garnish with fresh parsley and cilantro. Serve warm and enjoy!

Nutritional Information (per serving)

• Calories: 200
• Total Fat: 10g
• Saturated Fat: 1.5g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 10g

Vitamins and Minerals (per serving)

• Vitamin A: 30%
• Vitamin C: 70%
• Calcium: 15%
• Iron: 20%
• Folate: 25%

This Vegan Tofu Shakshuka Casserole is a nutritious and flavorful dish that brings a touch of Middle Eastern cuisine to your breakfast table. Its hearty ingredients and rich taste will leave you feeling satisfied and energized for the day ahead. Enjoy this delightful casserole with family and friends, and make mornings even more special!

Vegan Tofu Shakshuka Casserole

jenny

Hello, I'm Jenny! If you crave a flavorful, nourishing breakfast, look no further than this Vegan Tofu Shakshuka Casserole. Combining savory tofu with a rich, spicy tomato sauce, this dish is both satisfying and packed with nutrients. It’s an excellent way to start your day on a delicious note.

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 200 kcal

Ingredients

  

• 1 block 14 oz firm tofu, crumbled
• 2 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 can 28 oz crushed tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh cilantro chopped

Instructions

 

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Prepare Tofu: In a large mixing bowl, crumble the firm tofu using your hands or a fork. Set aside.
• Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes. Add chopped red and yellow bell peppers, cooking for an additional 5 minutes until softened.
• Add Tomatoes and Spices: Pour in the crushed tomatoes, stirring to combine. Add ground cumin, smoked paprika, ground coriander, chili powder, salt, and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
• Combine Tofu and Sauce: Add the crumbled tofu to the skillet, stirring well to coat the tofu with the tomato mixture. Cook for another 5 minutes to heat through.
• Transfer to Baking Dish: Pour the tofu and tomato mixture into a greased 9×13 inch baking dish, spreading it evenly.
• Bake: Bake in the preheated oven for 20 minutes, until the casserole is bubbling and slightly golden on top.
• Garnish and Serve: Remove from the oven and garnish with fresh parsley and cilantro. Serve warm and enjoy!

Notes

Nutritional Information (per serving)

• Calories: 200
• Total Fat: 10g
• Saturated Fat: 1.5g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 10g

Vitamins and Minerals (per serving)

• Vitamin A: 30%
• Vitamin C: 70%
• Calcium: 15%
• Iron: 20%
• Folate: 25%

This Vegan Tofu Shakshuka Casserole is a nutritious and flavorful dish that brings a touch of Middle Eastern cuisine to your breakfast table. Its hearty ingredients and rich taste will leave you feeling satisfied and energized for the day ahead. Enjoy this delightful casserole with family and friends, and make mornings even more special!