Common to many regional Middle Eastern cuisines, this is one of those supersimple dishes that, with the right ingredients, is amazingly tasty. Especially welcome as a fast summer dish, this is a good showcase for the abundance of delicious tomatoes in season. Shakshouka, in its original version, is made with eggs; in this vegan rendition, only one change needs to be made—silken tofu replaces the eggs.

　　

Ingredients

4 to 6 servings

　　2 tablespoons olive oil

　　1 large onion, finely chopped

　　1 medium green bell pepper, diced

　　Two 12.3-ounce packages firm silken tofu, finely crumbled

　　4 large or 6 medium tomatoes, diced

　　1 teaspoon sweet paprika

　　Pinch of turmeric, for color

　　Salt and freshly ground pepper to taste

　　2 tablespoons minced fresh parsley, optional

　　

Step 1

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent. Add the bell pepper and continue to sauté until both are lightly browned.

　　

Step 2

Add the tofu, tomatoes, paprika, and turmeric. Stir together, then cook over medium heat for 10 to 15 minutes, until the tomatoes are soft. Season with salt and pepper, stir in the parsley, if using, and serve.

　　

variation

Step 3

Some traditional recipes include garlic; add a few cloves of minced garlic with the bell pepper if you’d like a garlicky version.

　　

menu suggestions

Step 4

Make this the start of a delicious Middle Eastern–themed meal. Serve with hummus (store-bought or homemade), fresh pita bread, and Middle Eastern Chopped Salad (page 191).

　　

Step 5

You can create a brunchlike meal (for any time of day) with Sautéed Paprika Potatoes (page 207) or Fingerling Fries (page 194), whole-grain toast, and sliced oranges.

　　

nutrition information

Step 6

Calories: 230

　　

Step 7

Total Fat: 12g

　　

Step 8

Protein: 14g

　　

Step 9

Carbohydrates: 19g

　　

Step 10

Fiber: 3g

　　

Step 11

Sodium: 75mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).