Vegan Shakshuka
Experience the magic of flavors as crisp veggies, fragrant spices, and a tofu-chickpea revelation unite in a tomato tapestry that's your next Bit Healthier adventure!
Time to read: 4 mins | Time to make: 40 minutes | Yields: 4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, very thinly sliced
1 medium red bell pepper, very thinly sliced
1 spicy pepper, like jalapeno, minced
3 cloves garlic, minced
1 1/2 tablespoons smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon whole or ground cumin seed
2 tablespoons tomato paste
1 (28-ounce; 800ml) can of diced tomatoes or can of whole plum tomatoes with their juices
1 teaspoon brown sugar
3/4 teaspoon salt
1 14-ounce block of firm tofu
3 tablespoons nutritional yeast
½ teaspoon ground turmeric
1 cup cooked beans or chickpeas, drained and rinsed
Garnish and SERVING:
parsley
Pita or other bread of your choice
Method
Heat oil in a large pan over high heat until simmering. Add onion, red, and chili pepper, spread into an even layer, and cook until vegetables are very soft and translucent about 10 minutes.
Add garlic and cook, stirring, until tender and fragrant, about 1 minute. Add paprika, cayenne, and cumin and cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and sugar and stir to combine. Reduce heat and simmer for 10-15 minutes.
While the sauce is cooking, add the tofu into a food processor bowl and add the nutritional yeast and turmeric. Pulse the mixture a few times, but do not blend because we aim for a crumbly texture.
Once the sauce has thickened, taste it and add more salt and black pepper or even a touch of sugar if needed. Add tofu and chickpeas, gently mix, and cook for 5 minutes until tofu and chickpeas start absorbing flavors.
Remove from the heat, sprinkle with parsley, and serve immediately with pita bread and hot sauce.
Don't forget to check out out traditional Shakshuka recipe here.
Nutrition facts per one serving :
Energy: 293kcal | Carbs: 31g | Protein: 15g | Fat: 12g
