DESCRIPTION
Shakshuka is known as an easy and healthy breakfast option in many countries, but it can definitely be enjoyed at any time during the day. We gave our own plant-based spin to the classic dish
½ cup + 1 Tbsp (135 g) canned diced tomatoes
0.67 red bell pepper, chopped
0.33 medium red onion, finely chopped
0.67 red hot chili pepper, seeds removed, minced†
1 clove garlic, minced
2 tsp (11 g) tomato paste
1 tsp (5 mL) olive oil
½ tsp (1 g) smoked sweet paprika powder
¼ + ⅛ tsp (0.8 g) ground cumin
¼ + ⅛ tsp (0.7 g) ground coriander
¼ + ⅛ tsp (2 g) salt
¼ + ⅛ tsp (2 g) kala namak‡
⅛ tsp + 1 pinch (0.6 g) ground turmeric
3.5 oz (100 g) silken tofu
1.7 small pita breads, toasted
Optional garnish
fresh cilantro
za'atar spice mix
lemon slice
1. Preheat the oven to 390°F (200°C). To a 9 x 12 inch (23 x 31 cm) baking dish*, add the diced tomato, bell pepper, onion, chilis, garlic, tomato paste, olive oil, paprika, cumin, coriander, and salt.
2. Mix together, then bake in the oven for 30 minutes. Meanwhile, on a large plate, mix together the kala namak and turmeric. Slice the tofu into even ½ inch (1 cm) thick slices and coat lightly with the salt and turmeric mix.
3. Place the sliced silken tofu on top of the tomato mixture and press the pieces in a little bit. Transfer the baking dish back into the oven and let it bake for another 10 - 15 minutes.
4. Serve with toasted pitas, and garnish with za'atar, cilantro, and lemon slices. Enjoy!
Notes
† If you don't love spice, consider using less.
‡ Kala namak, also known as Himalayan black salt, is a salt often used in South Asian cuisine. The sulphur compounds give the salt an egg-like smell and flavour.
* The shakshuka can alternatively be cooked on the stove in a wide pan with a lid.
Storage
Store in an airtight container in the fridge for up to 3 days.
"We burnt it So, you dont have to"