Start the day with shakshuka, a classic brunch dish. A wonderful pan of tomatoes, assorted peppers, spices and tofu to replace the usual egg
Link to original recipe -> here
VEGAN SHAKSHUKA
Section 1: Ingredients
INGREDIENTS
2 tbsp olive oil
1 large onion, chopped
1 green pepper, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks
1 orange pepper, deseeded and cut into chunks
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
a pinch of cayenne pepper (optional)
2 x 400g cans of chopped tomatoes
350g firm tofu, drained
½ tsp kala namak (black salt)
2 tbsp nutritional yeast
2 tbsp coriander, chopped
crusty bread, to serve (optional)
Section 2: INSTRUCTIONS
Method
STEP 1 Pour the oil into a large lidded frying pan over a medium heat. Fry the onion, peppers and garlic for 6-8 mins or until softened. Stir in the spices and cook, stirring, for a further 1-2 mins. Mix in the tomatoes and simmer gently, stirring from time to time, for 5-10 mins or until reduced.
STEP 2 Meanwhile, crumble the drained tofu into a bowl. Add the kala namak and nutritional yeast, and mix well. Make six deep wells with the back of a spoon in the thickened tomato mixture, then pile the tofu into each one. Lower the heat, cover the pan and continue to cook for 4-5 mins or until the tofu is warmed through. Sprinkle over the coriander and serve with crusty bread, if you like, to mop up the juices.
Enjoy!