Tofu Shakshouka

By La Vie dans mon Assiette :
In collaboration with Unisoya


What you need:

Ingredients (2 servings)


For the tofu:

¼ 454 g Regular organic Unisoya tofu package

1 tsp miso

2 teaspoons soy sauce

2 tablespoons maple syrup

A few dashes of zested fresh ginger

Ground pepper

1 tablespoon vegetable oil


For the sauce:

2 red peppers

2 minced garlic cloves

1 tablespoon vegetable oil

1 French shallot, minced

1 cup homemade or store-bought tomato sauce

1 tablespoon maple syrup


Ground pepper


For the dish:

2 to 4 eggs

Torn Mozzarella

1 avocado, sliced

Coarsely chopped Italian parsley


The instructions


For the tofu:

Cut the block of tofu into thin slices and marinate it in the mixture 2 hours (or 24 hours for more taste).

Cook the drained tofu in a non-stick pan with the oil for about 6-8 minutes or until the pieces are toasted, and turn them halfway through. Set aside.


For the dish:

Place the whole peppers on the oven rack at 450°F for about 8 to 10 minutes and turn them halfway through cooking.

Once the skin has blackened and the peppers have softened, cool them outside the oven.

Meanwhile, in a skillet, heat the olive oil and soften the garlic and shallot for 2 minutes.

When the peppers are slightly cooled for easier handling, remove the skin, deseed and coarsely chop. Add to skillet.

Add the tomato sauce. Grind the mixture coarsely in order to keep a texture. Add the maple syrup. Salt and pepper. Heat over low heat for about 2-3 minutes.

Using a spoon, form wells to crack the eggs into. Once the egg white is cooked, add a few pieces of mozzarella, the tofu, the avocado and the parsley.

Pepper to taste


Serve with toast or warm naan bread


Enjoy your meal!