Vegan shakshuka
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp olive oil
- 1 large onionchopped
- 1 green pepperdeseeded and cut into chunks
- 1 red pepperdeseeded and cut into chunks
- 1 orange pepperdeseeded and cut into chunks
- 2 garlic clovesfinely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- a pinch of cayenne pepper(optional)
- 2 x 400g cans of chopped tomatoes
- 350g firm tofudrained
- ½ tsp kala namak (black salt)
- 2 tbsp nutritional yeast
- 2 tbsp corianderchopped
- crusty breadto serve (optional)
Nutrition: per serving
- kcal276low
- fat12.8g
- saturates2g
- carbs18g
- sugars16.1glow
- fibre8.8ghigh
- protein17.7ghigh
- salt0.7glow
Method
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.
