Find your recipes and restaurants here
 
 

Vegan shakshuka


vegan shakshuk

Ingredients 12
Servings 4
Time 10 mins

Ingredients

  • 2
    tsp
    garlic - finely chopped
  • ½
    tsp
    chili - finely chopped
  • 1
    tsp
    ground coriander
  • 1
    tsp
    smoked paprika
  • 1
    tsp
    ground cumin
  • 1
    tsp
    sugar
  • 820
    g
    tinned tomatoes - chopped
  • 410
    g
    tinned chickpeas - drained
  • 400
    g
    tinned kidney beans - drained
  • salt and pepper
  • 220
    g
    firm tofu
  • handful
    coriander - chopped to serve
 

Method

35 mins
 

Heat the oil in a pot over medium heat.


Add the onions and sauté for 10 mins. 


Stir in the garlic, chili, ground coriander, smoked paprika, ground cumin and sugar and fry for 2 mins. 


Add the tomatoes and simmer for 15 mins. 


Stir in the chickpeas and kidney beans and cook for 2 mins. Season it to taste. 


Slice the tofu into 4 thick slices and arrange it on top of the tomato mixture, cover with a lid and simmer for 3-5 mins until the tofu is warmed through and tender. 


Serve each portion topped with some chopped coriander and with bread on the side for dipping.


Tips: Keep any of the leftover tomato and bean base in the fridge.Use it as a sauce or thin it out with vegetable stock to turn it into a quick soup.


ALSO READ: 

Veganism Part II: The ultimate vegan pantry

If you're asked the question, how do vegans get protein? And what do you even EAT? Stock up your pantry with these enviable 100% vegan staples and start getting creative!



 

Read more on: breakfast  |  tofu  |  recipes  |  vegan
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.