Tofu Poached in Curry Tomato Sauce
PUBLISHED December 20, 2021
The North African and Middle Eastern versions of shakshuka — where eggs are poached in tomato sauce — is gorgeous, satisfying, and easy to prepare in advance. But plant-based it obviously is not. Enter this tofu translation. The sauce is seasoned with lots of ginger and curry powder so choose one as hot or sweet as you like. Other spice blend options are five-spice or everyday chili powder (in which case you might consider changing the ginger to garlic). Serve this with plenty of bread or brown rice or other whole grain, like millet. Cooked greens or salad turn brunch into a feast.
The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Log in, or become a member today.
Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.
Get
in the Kitchen
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:
- New recipes every week
- 1000s of recipes from How to Cook Everything and beyond
- First access to in-person events with Mark and Kate
- Exclusive discounts from our favorite brands
- Q&As with Mark and the team
Subscribe to our free newsletter
Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.