Absolutely utterly drooling over this recipe by @littleaudrey 🤤 Having Israeli family and growing up with family meals that were often influenced by this amazing cuisine, Shakshuka is definitely one of my most missed meals since becoming vegan!! Not anymore……… 🥰Stovetop Vegan Shakshuka!
INGREDIENTS
2 Tbl olive oil (optional)
1 small onion , diced
1 Tbl tomato paste
2 cloves of garlic, minced
1 red capsicum, diced
1 punnet cherry tomatoes, halved
1 tsp paprika
1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp cracked black pepper
1/4 cayenne chilli powder (optional or to taste)
400g tin crushed tomatoes
1/2 cup vegetable stock
2 Tbl chopped kalamata olives
1 block firm tofu, pressed and cubed
1/2 jar @thevegandairy Persian feta, diced
1/4 cup fresh coriander/cilantro, roughly chopped
METHOD
💚 Heat oil in a medium size, heavy fry pan (cast iron is best) over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
💚 Add tomato paste cook 1 minute, or until it’s visibly darker. Add the paprika, smoked paprika, cumin, coriander, chilli powder (if using) and pepper and cook 1-2 minutes or until fragrant.
💚 Add cherry tomatoes, cook for 2 minutes until broken down and it becomes almost caramelised, like the tomato paste. Add capsicum, cook a further 1 minute.
💚 Add canned tomatoes, olives and stock and mix to combine before lowering the heat to medium low and adding the tofu. Make sure all pieces are submerged so they take on the flavours in the sauce. Simmer with the lid off for 8-10 minutes or until the sauce becomes thick and rich.
💚 Remove from the heat and top with the fresh coriander/cilantro and feta and serve immediately.
