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@bettbossi.ch

Tomato sauce

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

Quick-pickled onions

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

Tofu mixture

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

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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