4 servings Prep: 10 mins, Cooking: 35 mins
An egg-free shakshuka recipe with tofu.
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|2 tsp||garlic — cloves, finely chopped|
|½ tsp||fresh chillies — finely chopped|
|1 tsp||coriander — ground|
|1 tsp||paprika — smoked|
|1 tsp||cumin — ground|
|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.
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