Shakshuka with scrambled tofu
- Prep: 15m
- Cook: 40m
- Serves: 2
This vegan take on shakshuka is made with scrambled tofu (in place of eggs) and has a deliciously smoky tomato and red pepper sauce. It's perfect for breakfast, lunch or dinner!
Method
- Add the cherry tomatoes and peppers to a large baking tray and toss them in 1 tbsp of olive oil and a sprinkle of sea salt. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.
- In a large frying pan, pour the olive oil and add the spring onion, fry on a medium heat until just starting to colour. Add the garlic, cumin and paprika. Fry for a further minute.
- Now add the mushrooms and fry until they are soft. Add the roast tomatoes, peppers, chilli flakes, thyme salt and pepper. Stir well and simmer for 1-2 minutes.
- To make the tofu, heat the olive oil in a small frying pan and add the spring onions. Fry until soft and browning. Add the tofu and all the other ingredients then mix everything to combine, breaking up the tofu a little.
- To serve, transfer the shakshuka to individual pots or a large serving bowl, and dollop in the tofu scramble.
- Serve with your preferred toppings.
Ingredients
All to be sourced organic where possible
- 800g cherry tomatoes
- 2 red peppers, chopped roughly
- 3 tbsp olive oil
- 6 spring onions. sliced
- 4 garlic cloves. sliced
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 125g mushrooms, sliced
- 2 tbsp fresh thyme
- Pinch chilli flakes
- Salt & pepper
- For the tofu:
- 2 spring onions
- 2 tbsp olive oil
- 1/2 tsp garlic granules
- Pinch cumin seeds
- 1/2 tsp turmeric
- 200g tofu, cubed
- 1/2 tsp sea salt
- Squeeze lemon juice
- 1 tbsp coconut yogurt
- Optional toppings:
- Coconut yogurt, chilli flakes, drizzle of olive oil, fresh thyme.
