Vegan Shakshuka

Ingredients

For 4 portions

• 🏺 30ml olive oil
• 🧅 150g onions
• 🫑 300g red bell pepper
• 🧄 9g garlic
• 🌿 4g cumin powder
• 🫑 4g smoked paprika
• 🌿 1g chilli powder
• 🥫 800g canned tomatoes
• 🍚 5g sugar
• 🫘 240g white beans, canned
• 🧈 400g silken tofu
• 🧂 2g black salt (kala namak)
• 🪴 0.5g turmeric
• 🥛 100ml soy yoghurt alternative
• 🌿 10g parsley
• 🌿 10g fresh coriander
• 🍞 200g white bread
• 🧂 4g salt

Method

1. Heat the oil in a large, deep frying pan with a lid. Cook the sliced onion and peppers for 10 minutes, until soft and sweet.
2. Add the garlic, cumin, smoked paprika and chilli and stir for 1 minute.
3. Add the tomatoes, sugar and salt and simmer for 10 to 15 minutes, until thick. Stir in the drained white beans.
4. Cut the silken tofu carefully into 8 thick rounds. Mix the black salt and turmeric.
5. Make 8 hollows in the sauce and slide a tofu round into each. Sprinkle the tops with the black salt mixture: it gives the tofu an eggy taste and a yolk-like colour.
6. Cover and cook gently for 6 to 8 minutes, until the tofu is hot through.
7. Top with spoonfuls of soy yoghurt and the chopped herbs, and serve straight from the pan with crusty bread.