shakshuka (but make it vegan)
It’s not an authentic recipe, I added chickpeas and tofu for a high-protein meal. It’s delicious and satisfying. Perfect for brunch, lunch or dinner.
PREP TIME: 10 minutes
COOKING TIME: 30-35 minutes
TOTAL: 40-45 minutes
MAKES: for 4 people
INGREDIENTS
Tofu Sauce:
1 block (180g) firm tofu
1/4 cup oat milk (or other plant milk)
1 tbsp nutritional yeast
1/2 tsp turmeric powder
1/2 tsp garlic powder
salt & pepper to taste
For the pan:
2 tins chopped tomatoes (800g)
1 red bell pepper
400g (1 can) chickpeas, drained, rinsed
1 onion
4 cloves garlic
1/2 tsp garlic powder
salt & pepper to taste
1 tbsp olive oil for frying
small handful fresh chopped parsley to top
DIRECTIONS
Start by prepping the tofu topping. For this, blend all the ingredients in a food processor, including the firm tofu, nutritional yeast, salt, pepper, oat milk, garlic and turmeric powder. Blend until smooth and creamy, takes around 1 minute. If you have a powerful blender, that also works.
Finely chop the peeled onion and garlic cloves. Chop the red bell pepper into small pieces. Finally, chop the fresh parsley.
In a large pan, add in the olive oil, the garlic powder, salt and pepper and on high heat, sauté the onion and garlic for around 1-2 minutes until golden, but not burnt. Turn down the heat to medium, add the tinned chopped tomatoes, the drained and rinsed chickpeas and the chopped bell pepper. Place a lid on the pan and let it simmer for 10-12 minutes. Remove the lid, and simmer for another 10-12 minutes.
Finally, by using a spoon, add a quorter of the tofu sauce to each quorter of the pan. Place the lid onto the pan again and simmer for another 10-12 minutes.
Serve with sourdough bread & enjoy!
