Vegan Shakshuka
Author:Easy and delicious Vegan Shakshuka, or Tofu in Pugatory as I like to call it! This one-pot 30-minute meal consists of silky, soft, "eggy" tofu rounds cooked gently in a chunky, spicy, garlicky tomato sauce. It's so good served with crusty bread or pita for sopping up the sauce, and makes the perfect brunch, lunch, or light dinner!
Ingredients
- 1 tablespoon olive oil (optional)
- 1 medium onion , sliced
- 1 teaspoon ground cumin
- 4 large cloves garlic , minced
- 1 x 28oz (796 ml) can diced tomatoes , or a can of whole ones, just break them up in the pan.
- 2 teaspoons Italian seasoning , or Herbs De Provence or some oregano and thyme
- 1½ teaspoons sea salt , or to taste
- 1 teaspoon freshly ground black pepper , or to taste
- 1 teaspoon sugar , optional but recommended
- 1/2 teaspoon dried chili flakes or 1 small fresh red chili
- 1 block medium firm tofu , not pressed
- a few pinches Indian Black Salt (Kala Namak) , optional
INSTRUCTIONS
- Warm the olive oil in a skillet and cook the onion over medium heat until it is just starting to turn golden on the edges. (use a drop of water instead of the oil to keep the recipe oil-free).
- Add the cumin and once it smells toasty and fragrant add the garlic. Cook for 1 more minute.
- Pour in the tomatoes then the herbs, salt, pepper, chili flakes and sugar.
- Simmer over a medium heat for 10 minutes uncovered.
- Cut the block of tofu into ½-inch thick slices, then either cut into squares, or use a cookie cutter to cut into rounds like eggs. The size of them doesn't really matter but you'll need at least 4 pieces.
- Turn down the heat to medium-low, add the tofu gently to the top of the sauce, then simmer for 15 minutes until reduced a bit and thickened.
- Sprinkle the tofu with a little Indian Black Salt (Kala Namak) and a pinch of black pepper just before serving. If you aren't using black salt season the tofu with a little regular salt instead.
NOTES
Tofu offcuts? - Either pop them in the sauce and hide them so they don't ruin the presentation, or save for another meal. I often use mine in a small tofu scramble for breakfast the next day. They keep in the freezer well if you won't be needing them for a while.
Leftovers - Store leftovers in the fridge for 2 to 3 days and warm through in an oven or microwave.
NUTRITION
Serving: 1serving | Calories: 164kcal | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 1166mg | Potassium: 459mg | Fiber: 4g | Sugar: 7g | Vitamin A: 333IU | Vitamin C: 21mg | Calcium: 207mg | Iron: 4mg
