Vegan Shakshuka
Ingredients
For the sauce
800
g
peeled tomatoes
1
ts
ground cumin
0.5
ts
paprika flakes
5
Clove(s)
garlic, peeled and finely chopped
1
pc
onion, finely chopped
1
pc
bell pepper, finely chopped
1
tb
parsley, chopped
0.25
ts
sea salt
0.5
ts
ground black pepper
Some
oil for frying
For the Tofu “egg” mixture
400
g
tofu
170
ml
rice drink
0.25
ts
ground black pepper
0.5
ts
garlic powder
0.5
ts
sea salt
0.5
ts
kala namak
Preparation
1. Heat the oil in a pan over a medium heat. Add the onions and paprika, and stir. Cook for around 5-7 minutes until softer.
2. In the meantime, prepare the tofu mixture. Add the tofu, nutritional yeast, Kala Namak, garlic powder and plant-based drink to a mixer and blend everything until you have a smooth mixture. Season, taste and add more seasoning if necessary, and set aside.
3. Now add the garlic to the pan.
4. After around 2 minutes, add the tomatoes, cumin, paprika flakes and a pinch of salt and ground black pepper. Mix all the ingredients well, put a lid on the pan, and leave the sauce to simmer for around 3-5 minutes.
5. Remove the lid, make small wells in the sauce and spoon your tofu mix in
6. Put the lid back on the pan, cook the shakshuka for 5 minutes with the lid on to cook it through, and then for a further 5-8 minutes without the lid so that all of the excess liquid can evaporate until the tofu mix has solidified.
7. Take off the hob and leave to cool until solidified (at least 5 minutes).
8. Top with chopped parsley. Serve with flatbread or any type of crispy bread, and enjoy!
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