#veganshakshuka #tofushakshuka #onepotmeal
When I say the word shakshuka, people often give me a strange look… like I’ve sneezed, or something. If you are not familiar with this delicious, easy and healthy Middle Eastern dish, I am thrilled to introduce the concept to you!
Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast. Even as an Eggetarian, I was never one who ate eggs very often, but shakshuka (eggs poached in a spicy and smokey tomato sauce) totally stole my heart and I do miss it sometimes!
Today’s recipe is my attempt at bringing these flavours back. I realise tofu is not eggs, but I swear, if you season your silken tofu with black salt it does taste like eggs (thanks to the salt’s high sulphur content). Try it! If you close your eyes, your tastebuds will be fooled!
Shakshuka – Recipe and video for delicious Middle Eastern egg dish. Vegan, Gluten Free, Healthy, Tasty.
INGREDIENTS
2 tbsp olive oil
1 medium onion, diced finely
3 garlic cloves, diced finely
1 red pepper, diced finely
2 x 400 g / 14 oz cans chopped, skinned tomatoes (OR 5 medium ripe tomatoes)
1 tbsp tomato ketchup/paste
1 tsp cumin
1 tsp sweet paprika
1 tsp red chilli powder
1 tsp salt, adjust to taste
175 g / 6 oz firm silken tofu
½-1 tsp kala namak* (black Indian salt)
½ tsp turmeric powder
black pepper, to taste
fresh parsley, chopped finely
¼ cup sliced olives
1/2 cup frozen green peas (optional)
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