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!
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
How it's done
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.
Mix the onion with all the other ingredients up to and including the salt, cover and set aside.
In a bowl, thoroughly mix the silken tofu with all the other ingredients up to and including the garlic powder.
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.
|Serve with:||Fresh bread.|
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