Shakshuka was one of my favorite weekend breakfast dishes.
So when I switched to the 100% plant-based diet, I thought I would have to say good-bye to it forever.
But once I became more confident in plant-cooking, I thought maybe I could still enjoy the dish with a little twist.
So this shakshuka was made with soft scrambled tofu instead of poached eggs.
Well, anything goes, after all, when it comes to home-cooking right? (lol)
This shakshuka not only has a totally different look outside, but also contains a lot of yumminess inside, like lentils and eggplant,which makes the dish a little more substantial.
Doesn’t this look tasty?
This shakshuka turned out to be an awesome breakfast, but it was even better when served with crusty bread with homemade v-butter.
Or if you add a bowl of roasted brussels sprouts and a tray of fresh fruits to your table, this becomes an elegant brunch for a small group.
Have a great weekend everyone!
Did you know 1 dash equals 1/8 teaspoon?
Or there are 60 drops in 1 teaspoon?
