Vegan shakshuka with quick-pickled onions

Vegan shakshuka with quick-pickled onions

Total: 50 Min. | Active: 50 Min.
vegan, lactose-free
Nutritional value / people: 257 kcal
, Fat: 10 g
, Carbohydrate: 27 g
, Protein: 14 g

There are very few dishes that I miss since becoming vegan – however shakshuka is one of them. This is probably why I played around with the recipe for so long. I have many yummy memories of the spicy tomato sauce and baked eggs. My vegan alternative combines silken tofu, chickpea flour and a wealth of spices, resulting in a near-perfect shakshuka. Delicious!

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomato sauce

1 tbsp olive oil
1 tsp cumin
1 garlic clove, finely chopped
1 red onion, sliced
1 pitted date, chopped
1 tbsp tomato puree
1 tin chopped tomatoes (approx. 230 g)
1 organic lemon, use grated zest only
1 dl water
½ tsp salt
1 pinch cinnamon
1 tsp paprika
½ tsp harissa
1 bunch coriander, finely chopped

Quick-pickled onions

1 red onion, thinly sliced
2 tbsp apple vinegar
1 tsp maple syrup
½ tsp cumin
1 tsp salt

Tofu mixture

200 g silken tofu
3 tbsp chickpeas
1 tbsp nutritional yeast
¼ tsp baking powder
½ tsp salt or kala namak salt
¼ tsp turmeric
¼ tsp garlic powder
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How it's done

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Tomato sauce

Heat the oil in a frying pan. Toast the cumin. Add the garlic, onion and dates, sauté. Add the tomato puree to the pan along with all the other ingredients up to and including half of the coriander, bring to the boil, reduce the heat and simmer the sauce for approx. 15 mins.

Quick-pickled onions

Mix the onion with all the other ingredients up to and including the salt, cover and set aside.

Tofu mixture

In a bowl, thoroughly mix the silken tofu with all the other ingredients up to and including the garlic powder.

To complete

Using a tablespoon, make two wells in the tomato sauce. Spoon the tofu mixture into the wells, cover and leave to solidify over a low heat for approx. 15 mins. Garnish with the remainder of the coriander.

Good to know
Serve with: Fresh bread.

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