Impress your friends with this dish
My teenage son was the first one in the family to make Shakshuka. He loves Middle Eastern food and found an easy recipe. Then he made homemade pita bread to accompany it! Not as easy!
Anyway, he made it the traditional way using eggs (because he is vegetarian, not vegan) but made a separate serving for me in my small cast iron skillet using silken tofu instead of eggs. A mini vegan Shakshuka. One time he used Just Egg, which was also very good (I am working on creating a homemade Just Egg without oil! Stay tuned…).
This dish is so easy, but looks so gourmet!
Ideally, use a cast iron skillet
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon ground cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
¾ teaspoon sea salt, plus more as needed
¼ teaspoon black pepper, plus more as needed
1 pack soft silken tofu (optional, sprinkle Kala Namak on it and have it sit while you prepare the rest of the dish).
chopped cilantro as garnish, vegan feta crumbled as garnish (see tofu feta recipe) and hot sauce as desired.
Heat oven to 375 degrees. Heat large cast iron skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes, splashing in a little veggie broth as needed to prevent sticking and burning (or a little spray olive oil). Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled vegan feta if using.
Using a spoon or small scoop, dollop the tofu around the pan. Transfer skillet to oven and bake 7 to 10 minutes. Remove from oven, sprinkle with cilantro and serve with hot sauce and a side of warmed pita bread.