Oh boy do I have an awesome recipe to share with you guys today.
I’ve always seen shakshuka online and out and about, and thought the dish itself looked awesome, but the whole egg idea… ughhhh, no thanks. That’s where tofu is your best friend – reliable, versatile and tasty when cooked and spiced properly. Cauldron organic original tofu works best in this recipe, and there is no need to squeeze out the excess liquid either, just open the packet and straight into the blender. Easy.
Not a difficult dish to prepare, and all the ingredients can be found in any good vegan pantry!
This shakshuka has a bit of spice to it, as I LOVE heat, but feel free to dial down the spice if you’re not a fan. Serve with some fresh, crusty, buttered bread and your brunch life is complete.
2 Tbsp nutritional yeast
1 Tbsp olive oil
1 small white/brown onion, diced
1 medium red pepper, diced
1 large clove of garlic, minced
1/2 tsp hot chilli powder
1 tsp cumin
1 tsp hot paprika (or sub sweet paprika if you’re not a heat fan!)
1/4 tsp cayenne pepper
1/4 tsp brown sugar
1/2 tsp dried thyme
2 tins chopped tomatoes (400g each)
2 TBsp tomato paste
1/2 cup kalamata olives, halved
small handful of fresh parsley
Preheat oven to 200C.
Add the drained tofu, nutritional yeast and a few cracks of black pepper to a blender and blend until smooth. Set aside.
Heat the olive oil in a medium sized skillet and when hot, add the garlic and peppers.
Sauté the onions and peppers on medium heat until soft, about 10 minutes, stirring occasionally. Ensure they don’t burn.
Add the minced garlic to the pan and cook for about a minute.
Add the spices, sugar and thyme to the pan and stir to combine.
Add the olives, chopped tomatoes and tomato paste to the skillet and mix well.
Allow the mix to simmer for five minutes.
Take a large tablespoon of the tofu mix and carefully drop it into the skillet, one at a time. You should end up with about six evenly spaced dollops of the tofu mix in the skillet.
Carefully cover the skillet with a lid (or tin foil if you don’t have an oven-friendly lid) and place in the oven to cook for 10 minutes. If you don’t have an oven-friendly skillet it will be fine to leave it on the hob for 15 minutes or so on low heat, then brown the tofu under the grill afterwards.
After 10 minutes in the oven, remove the lid and place back in the oven for a further 10 minutes, or until the tofu is browned on top.
Remove from the oven and sprinkle with cracked pepper, more kalamata olives and some fresh parsley.
Time to cook: 10 minutes prep, 30 minutes cooking = 40 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 2, relatively simple, just make sure you don’t dunk the tofu too far in the mix, and keep an eye on your tofu when it’s browning
#nowplaying: The Districts – If Before I Wake