Middle Eastern flavours are nourishing, warming, rich and decadent, I recreated the classic into a plant nourishing vegan alternative.
Ingredients (serves 4)
1 tbsp olive oil
1/2 white or red onion
1/2 red capsicum
3 cloves of garlic
1/2 medium sweet potato
300 grams of organic tofu
2 tbsp cornflower or tapioca starch
1 tsp cumin
1 tsp Cajun
1/2 tsp paprika
1 can of diced tomatoes
2 tbsp tomato paste
pinch of salt + pepper
1/2 cup quinoa
vegan-shakshuka, make dinner in 15 minutes.
1) Heat a large pan with olive oil and finely dice the onion, garlic, and capsicum. Cut the sweet potato into small cubes. Add these ingredients into your hot pan and sauté until translucent and flagrant.
2) Prepare the quinoa by rinsing it under cold running water and add it to a pot with 1 cup of water. Bring the pot to a slow simmer.
3) Prepare your tofu by chopping into small cubes, patting dry, and coating in the cornflower or tapioca starch. Add the tofu and seasonings to the sautéing pan and stir.
4) Once the Tofu is browned add the tomato pate, the can of tomatoes and salt to taste. Stir to combine.
5) Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the sweet potato to soften and the flavours to develop.
6) Once cooked place a handful of spinach on your plate, quinoa, then your shakshuka on top. Season with chili flakes and parsley to taste.
If soy free you can use 1 can of chickpeas instead.