Vegan Shakshuka
Deliciously spiced vegan shakshuka made with harissa and gently poached tofu. Ideal for a fancy Sunday brunch!
Servings: 4
Calories: 410kcal
Ingredients
For the Tofu
- 300 g firm silken tofu
- 4 tablespoon rice starch
- 1 teaspoon potato starch
- 3 tablespoon water
- 1 teaspoon kala namak or sub for sea salt
For the Shakshuka
- 2 tablespoon olive oil
- 1 onion peeled and roughly chopped
- 3 cloves of garlic peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon harissa paste
- 2 tablespoon tomato puree aka tomato paste
- 2 x 400g cans of chopped tomatoes
- 460 g jar of roasted red peppers drained and roughly chopped
- 1 tablespoon sugar
- 1 tablespoon pomegranate molasses optional
- Salt and pepper to taste
- Small bunch of fresh coriander or parsley roughly chopped or torn
- 70 g vegan feta cheese
- ½ a loaf of crusty sourdough bread sliced
Instructions
To Make the Tofu
- Place the tofu ingredients in a high speed blender and blend until very smooth. Set aside.300 g firm silken tofu, 4 tablespoon rice starch, 1 teaspoon potato starch, 3 tablespoon water, 1 teaspoon kala namak
To Make the Shakshuka
- Place a cast-iron skillet over medium/low heat and add the olive oil. Once hot, add the onion and garlic and fry for a minute. Add the spices, harissa and tomato puree then stir to combine.2 tablespoon olive oil, 1 onion, 3 cloves of garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 tablespoon harissa paste, 2 tablespoon tomato puree
- Add the cans of tomatoes and the chopped jarred red peppers, sugar and pomegranate molasses. Stir to combine and bring to a simmer. Once bubbling, cover with a lid and simmer for 20 minutes.2 x 400g cans of chopped tomatoes, 460 g jar of roasted red peppers, 1 tablespoon sugar, 1 tablespoon pomegranate molasses
- Taste the sauce and season with salt and pepper.Salt and pepper to taste
- Make six wells in the shakshuka sauce and spoon around 3 tablespoon of the tofu mixture into each one. Cover again with a lid and allow to simmer for a further 5 minutes or until the tofu has poached firm.
- Sprinkle the shakshuka with the coriander or parsley and the crumbled vegan feta. Serve with crusty, toasted sourdough bread.Small bunch of fresh coriander or parsley, 70 g vegan feta cheese, ½ a loaf of crusty sourdough bread
Nutrition
Calories: 410kcal | Carbohydrates: 62g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 2432mg | Potassium: 885mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1158IU | Vitamin C: 77mg | Calcium: 183mg | Iron: 7mg