Vegan shakshuka

4 servings Prep: 10 mins, Cooking: 35 mins
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An egg-free shakshuka recipe with tofu.

By Food24 April 24 2018
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Ingredients (12)

2 tsp garlic — cloves, finely chopped
½ tsp fresh chillies — finely chopped
1 tsp coriander — ground
1 tsp paprika — smoked
1 tsp cumin — ground
1 tsp sugar
820 g tin tomatoes — chopped
410 g tinned chickpeas — drained
400 g tinned kidney beans — drained
salt and freshly ground black pepper
220 g tofu — firm
coriander — chopped to serve
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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.




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!

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