Tofu in Purgatory (Shakshuka)

Tofu in Purgatory (Shakshuka)

perfect brunch dish

From our friends at A Virtual Vegan


Silky, soft tofu rounds cooked gently in a fiery,
garlicky and chunky tomato sauce. Tofu in Purgatory is the perfect brunch dish!


 Prep Time: 5 minutes

 Cook Time: 20 minutes

 Total Time: 25 minutes

 Servings: 2




1 tablespoon olive oil (optional)

4 large cloves of garlic

1 796 ml can diced tomatoes

Salt & pepper to taste I used 1
teaspoon salt & ½ teaspoon pepper

2 teaspoons dried herbs see
recipe note

1/2 teaspoon dried chili
flakes use less if you prefer less heat

1 teaspoon sugar optional but helps to bring out the
tomato flavour

1 block of unpressed medium tofu cut into
rounds (around 350g although this doesn’t have to be exact) 

Indian Black Salt (Kala Namak) optional



Warm the olive oil in a skillet and
cook the garlic over medium heat until just starting to turn a little brown.
(use a drop of water instead of the oil to keep the recipe oil-free).

Add the tomatoes, salt, pepper, chili flakes,
herbs and optional sugar.

Simmer over a medium heat for 5 minutes then add
the tofu rounds.

Turn down the heat to medium-low and simmer for
15 minutes until the sauce is thickening up a little and the tofu is soft and
heated through.

Sprinkle the tofu with a little Indian Black
Salt just before serving if you would like an eggy flavour.

Serve with toast, crusty bread or baguette to
mop up the juice!

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Have a Healthy Day!,


Rod Stone
Publisher and Founder of r Healthy Living Solutions, LLC,  Supplier of Healthy Living information and products to improve
your life.