Vegan shakshuka with silken tofu
Ingredients
for 4 people
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 2 tbsp | tomato puree |
| 1 tin | chopped tomatoes (approx. 800 g) |
| 200 g | roasted peppers in oil, drained, cut into strips |
| ½ dl | water |
| 1 tbsp | ras el hanout |
| 1 ¼ tsp | salt |
| 250 g | silken tofu, cut into slices |
| 50 g | salted, roasted pistachios |
| 1 | organic lime, use grated zest |
| a little | ras el hanout |
How it's done
Shakshuka
Heat the oil in a non-stick frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the tomato puree and cook for approx. 1 min. Add the tomatoes and all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 10 mins. over a low heat.
Silken tofu
Place the silken tofu slices on top of the shakshuka, cover and simmer over a low heat for approx. 5 mins. Top with the pistachios and lime zest, season.
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