Alright, food adventurers, let's talk about a recipe that's about to become your new obsession: Vegan Shakshuka!
After a weekend of chocolate decadence (I may have gone a little overboard with that two-ingredient mousse - don't judge, it was research!), it's time to bring things back to the healthy side. But healthy doesn't mean boring, oh no! This vegan shakshuka is a flavour explosion, guaranteed to make your tastebuds sing.
Now, I know what you might be thinking: "Tofu? In my shakshuka?" Hear me out! I used to be a big fan of traditional shakshuka, but I’m here to tell you that this plant-based version is equally satisfying, with a twist of culinary magic. The secret? Black salt (kala namak)! This stuff is a game-changer, giving silken tofu that eggy flavour we all miss. Seriously, close your eyes and you’ll be transported.
This dish is not only delicious but also super versatile. It's perfect for breakfast, brunch, lunch, or even a light dinner. It’s a nutritional powerhouse with tons of plant-based protein, veggies, and of course, those incredible spices.
Ready to get cooking? Here’s the lowdown:
Yields: 2-3 servings Prep time: 20 minutes Cook time: 60 minutes
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 x 400g cans of chopped tomatoes (or 5 medium ripe tomatoes)
- 1 tbsp tomato paste
- 1 tsp cumin
- 1.5 tsp smoked paprika
- ½ tsp ground chilli (or more, if you like a kick!)
- ½ tsp salt, adjust to taste
- 2 tsp brown sugar (optional, to balance acidity)
- 175g firm silken tofu
- ½-1 tsp black salt (kala namak) – the secret ingredient!
- ½ tsp turmeric
- Black pepper, to taste
- Fresh parsley, chopped
- Chilli oil, for drizzling
- 1 small aubergine, diced (optional)
- ¼ cup frozen peas (optional)
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pan over medium-low heat. Add the diced onion and sauté until softened and translucent. Throw in the minced garlic and cook for another 2 minutes until fragrant.
- Add the Peppers: Add the diced red bell pepper and cook until softened. If you're including diced aubergine, either add it here or stir fry separately in a little oil for a nice char.
- Spice it Up: Stir in the cumin, smoked paprika, and chilli. Cook for about a minute, stirring, to release the flavours.
- Tomato Base: Mix in the tomato paste, then pour in the chopped tomatoes and about ½ cup of water. Season with salt. Simmer on low to medium heat for 45 minutes, stirring occasionally, to let the sauce thicken.
- Tofu Magic: While the sauce is simmering, drain the silken tofu and cut it into cubes. Season with black salt, turmeric, and a sprinkle of black pepper.
- Combine and Simmer: Once the sauce has thickened, taste and adjust seasoning with more salt and pepper, plus a touch of sugar if needed. Gently nestle the seasoned tofu into the sauce. Scatter frozen peas around the pan and cover with a lid to let the peas defrost and the tofu to warm through. If using the aubergine, add this in now also.
- Serve: Garnish your vibrant vegan shakshuka with fresh parsley and a drizzle of chilli oil, serve with warm, crusty bread for dipping.
Notes:
- Kala Namak (Black Salt): This is what makes the tofu taste eggy! It has a unique flavour due to its sulphur content.
- Adjust to Taste: Feel free to play around with the spices and seasonings, make this shakshuka your own!
And there you have it! A super tasty, healthy, and satisfying vegan shakshuka. It's vibrant, flavourful, and surprisingly easy to make. It's a recipe that’s sure to bring sunshine to your table, any day of the week. So grab your aprons, and let's get cooking! Don’t forget to share your creations and tag me using #VeganVibesKitchen #TofuMagic.