Vegan shakshuka
Start the day with shakshuka, a classic brunch dish. A wonderful pan of tomatoes, assorted peppers, spices and tofu to replace the usual egg
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp olive oil
- 1large onion, chopped
- 1green pepper, deseeded and cut into chunks
- 1red pepper, deseeded and cut into chunks
- 1orange pepper, deseeded and cut into chunks
- 2garlic cloves, finely chopped
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp smoked paprika
- a pinch of cayenne pepper (optional)
- 2x 400g cans of chopped tomatoes
- 350g firm tofu, drained
- ½tsp kala namak (black salt)
- 2tbsp nutritional yeast
- 2tbsp coriander, chopped
- crusty bread, to serve (optional)
Instructions
Step 1
Pour the oil into a large lidded frying pan over a medium heat. Fry the onion, peppers and garlic for 6-8 mins or until softened. Stir in the spices and cook, stirring, for a further 1-2 mins. Mix in the tomatoes and simmer gently, stirring from time to time, for 5-10 mins or until reduced.Step 2
Meanwhile, crumble the drained tofu into a bowl. Add the kala namak and nutritional yeast, and mix well. Make six deep wells with the back of a spoon in the thickened tomato mixture, then pile the tofu into each one. Lower the heat, cover the pan and continue to cook for 4-5 mins or until the tofu is warmed through. Sprinkle over the coriander and serve with crusty bread, if you like, to mop up the juices.