Vegan Shakshuka
Servings
4
Prep Time
40
Cook Time
20
About This Recipe
Check out this delicious vegan shakshuka recipe from our recent Israeli Brunch event at JVS
Ingredients
1 onion
1 tin of chopped tomatoes
200 grams of firm tofu
1 red pepper
3 garlic cloves
1 tablespoon of olive oil
1 teaspoon of sweet paprika
1 and a half teaspoons of ground cumin
Half a teaspoon of caraway seeds
¼ teaspoon of red pepper flakes (leave out if you don’t like spice!)
¼ teaspoon of ground black pepper
Half a teaspoon of turmeric
Half a teaspoon of kala namak (black salt) - you can find in health food shops, or if you don’t have replace with regular salt
1 teaspoon of garlic powder
100 grams of fresh baby spinach
Handful of parsley leaves
Instructions
Finely chop the onion. Slice the pepper into thin strips. Finely chop the garlic.
Heat the oil in a medium saucepan and add the onion and cook for five minutes, stirring. Add the pepper and cook for a further three minutes.
Add the garlic and cook for two minutes, stirring often.
Add the paprika, cumin, caraway seeds, black pepper and red pepper flakes if using and cook for a further minute. Add the tinned tomatoes and then fill the empty tin a third with water, swish it around to get any remaining tomato and add this to the pan, stir, increase the heat to medium and once boiling simmer for 5 minutes.
Whilst the sauce is cooking make the tofu ‘egg’ mixture. Break up the tofu with your hands and stir through the turmeric, black salt and garlic powder.
Add the tofu to the pan and cook for a further 5 minutes.
Stir through the spinach into the tomato sauce and cook for a further 2 minutes.
Remove from the heat
Roughly chop the parsley leaves and scatter over the shakshuka. Serve with flat bread or pitta.