Tofu Shakshuka
This classic North African-come-Middle Eastern dish is a staple breakfast across the world, and this vegan version is not to be overlooked. Replacing the eggs with a tofu mixture works a treat and this dish is perfect for sharing!
Servings
Ingredients
For the base
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 red peppers<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>2 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>1 heaped tbsp rose harissa paste<item-todo-done><item-todo-done>1 tsp soft brown sugar<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
For the tofu eggs
<item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>1 x 300g block of silken tofu<item-todo-done><item-todo-done> Turmeric<item-todo-done><item-todo-done> for colour - optional<item-todo-done>
To serve
<item-todo-done> Buttered sourdough toast<item-todo-done><item-todo-done>1 tbsp parsley<item-todo-done><item-todo-done>1 tbsp dill<item-todo-done><item-todo-done> Pinch of chilli flakes<item-todo-done><item-todo-done> drizzle of good quality olive oil<item-todo-done><item-todo-done> Black pepper<item-todo-done>
Ingredients
For the base
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 onions<item-todo-done><item-todo-done>6 garlic cloves<item-todo-done><item-todo-done>4 red peppers<item-todo-done><item-todo-done>4 tsp smoked paprika<item-todo-done><item-todo-done>4 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>2 heaped tbsp rose harissa paste<item-todo-done><item-todo-done>2 tsp soft brown sugar<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
For the tofu eggs
<item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>2 x 300g block of silken tofu<item-todo-done><item-todo-done> "Turmeric<item-todo-done><item-todo-done> for colour" - optional<item-todo-done>
To serve
<item-todo-done> Buttered sourdough toast<item-todo-done><item-todo-done>2 tbsp parsley<item-todo-done><item-todo-done>2 tbsp dill<item-todo-done><item-todo-done> Pinch of chilli flakes<item-todo-done><item-todo-done> drizzle of good quality olive oil<item-todo-done><item-todo-done> Black pepper<item-todo-done>
Before you start
High sided frying pan | Powerful blender | Grill
Prepare the ingredients
- Peel and dice the onion and garlic
- Thinly slice the red peppers
Make the base
- Warm the olive oil in a high sided ovenproof frying pan over a medium heat
- Add the dice onion, garlic and a pinch of salt, mix well and cook for 5-10 minutes until soft
- At this point, add the sliced peppers, mix well and cook for another 5 minutes until they begin to soften
- Mix through the paprika and cook for another couple of minutes before adding the chopped tomatoes, rose harissa and brown sugar
- Reduce the heat and leave to simmer for 20-30 minutes until thick and delicious
While the shakshuka cooks, prepare the tofu eggs
- Drain the tofu and add to a powerful blender, along with the nooch
- Blend until smooth and creamy
- Add a very small pinch of turmeric here as an optional choice for colour
Finish the shakshuka
- Once the sauce is reduced, taste and season with salt and pepper
- Make 4-5 small wells on top of the sauce and spoon the tofu mixture into them
- Finish under the grill for 5-10 minutes or until the tofu mixture becomes firm
Time to serve
- Toast the bread and butter with plant-based butter
- Finely slice the herbs
- Remove the shakshuka from the oven and drizzle in olive oil
- Sprinkle with the chopped parsley, dill, chilli flakes and pepper
- Serve with the toast