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Tofu Bhurji 'Shakshuka'

Tofu is sautéed with spices and combined with tomato sauce before being served with bread.

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Introduction

Tofu Bhurji Shakshuka combines Middle Eastern and Indian cooking techniques, replacing traditional poached eggs with seasoned tofu in a spiced tomato sauce. This protein-rich dish maintains the essence of Shakshuka while being completely plant-based.

The sauce features a balanced blend of smoked paprika, cumin, and cayenne pepper, with coconut sugar offsetting the tomatoes' acidity. Aromatics like garlic, onions, and bell peppers create a flavorful base, while fresh cilantro adds brightness.

The dish takes about 32 minutes to prepare and serves 3 people, with each serving containing 294 calories. It pairs well with various breads like Kulcha, sourdough, or pita, and can also be served with rice.

While the dish isn't suitable for freezing, you can prepare components ahead of time for quick reheating. The tofu is seasoned with black salt (kala namak) and turmeric to achieve an egg-like flavor and color, making it a convincing substitute in this fusion recipe.

San Marzano tomatoes work best for the sauce base, providing natural sweetness and minimal acidity. The dish comes together in two main steps: preparing the seasoned tofu and creating the tomato sauce, before combining them for the final simmer.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

To prepare ‘Tofu Egg’,

 

To prepare tomato sauce mix,

Instructions

Step A: Prepare Tofu

  1. Heat Pan: Set a pan over medium heat. Add 1 tablespoon olive oil, 10 oz. crumbled tofu, 1/4 teaspoon each of salt, black salt, pepper, and turmeric powder.
  2. Sauté Tofu: Stir-saute for 3-4 minutes until fragrant.
  3. Set Aside: Transfer tofu mixture to a bowl and set aside.

 

Step B: Prepare Sauce

  1. Start Base: Clean the pan and set over medium heat. Add 2 tablespoons olive oil, 2 chopped garlic cloves, 1 chopped onion, and 1/2 cup bell peppers. Stir-saute for 4 minutes until onions are translucent.
  2. Add Spices: Add 2 tablespoons tomato paste, 1/2 teaspoon each of smoked paprika and cayenne pepper, 1 teaspoon each of cumin powder and coconut sugar, salt, and pepper to taste.
  3. Mix Spices: Mix well and stir-saute for 1 minute.
  4. Add Tomatoes: Add 28 oz. peeled tomatoes, breaking them into smaller chunks with a spatula. Mix well.
  5. Initial Cook: Cover pan and cook for 15 minutes over medium heat.
  6. Combine Mixture: Uncover pan and gently add the sauteed tofu. Replace lid and cook for 5 minutes over medium heat.
  7. Final Touch: Garnish Tofu Bhurji Shakshuka with fresh cilantro. Serve with toasted sourdough, kulcha, or pita bread.

Recipe Video

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Recipe Notes

  • Use firm or extra-firm tofu for best results; avoid silken tofu.
  • Replace Kulcha with gluten-free bread to make the recipe gluten-free.
  • Add a pinch of cinnamon to the sauce for additional warmth.
  • Adjust the cayenne or chili powder to control the heat level.
  • Canned whole tomatoes are preferred for a robust flavor, but fresh tomatoes can be used in a pinch.
  • For a richer texture, blend half of the tomato sauce before adding tofu.
  • Black salt is essential for an eggy aroma but can be skipped if unavailable.
  • Coconut sugar can be swapped with regular sugar, agave, or omitted for a sugar-free option.
  • Serve immediately after cooking for the freshest flavor.
  • For a Middle Eastern touch, sprinkle some sumac or za’atar before serving.
  • Leftovers can be stored in the fridge for up to 3 days.
  • Kulcha can be replaced with naan, pita, or even toasted sourdough bread.

Frequently Asked Questions

Silken tofu is not recommended as it lacks the firm texture needed for crumbling.

Freezing is not ideal as tofu’s texture changes after freezing.

Regular salt can be used, but it will lack the eggy aroma.

It has mild to moderate heat; adjust the cayenne or chili powder to your preference.

Yes, the sauce can be made 2–3 days in advance and reheated before adding the tofu.

Kulcha, naan, pita, or sourdough bread are excellent choices.

Yes, but ensure they are ripe and cook them longer for a deeper flavor.

Regular sugar, agave syrup, or even a pinch of jaggery can work.

Use gluten-free bread or serve the dish with rice instead of Kulcha.

Yes, spinach, mushrooms, or zucchini would complement the dish well.

Yes, prepare the components separately and combine them when reheating.

Absolutely, it can be served as is or with rice for a heartier meal.

Nutritional Info (per Serving)

  • Calories: 294 kcal
  • Carbohydrates: 23 g
  • Protein: 12 g
  • Fat: 19 gSaturated Fat: 3 g
  • Polyunsaturated Fat: 4 g
  • Monounsaturated Fat: 12 g
  • Sodium: 875 mg
  • Potassium: 774 mg
  • Fiber: 6 g
  • Sugar: 12 g
  • Vitamin A: 1574 IU
  • Vitamin C: 63 mg
  • Calcium: 230 mg
  • Iron: 5 mg

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