Name: Vegan shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Tunisian
Ingredients: 2 tbsp olive oil; 1 large onion chopped; 1 green pepper deseeded and cut into chunks; 1 red pepper deseeded and cut into chunks; 1 orange pepper deseeded and cut into chunks; 2 garlic cloves finely chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; a pinch of cayenne pepper (optional); 2 x 400g cans of chopped tomatoes; 350g firm tofu drained; ½ tsp kala namak (black salt); 2 tbsp nutritional yeast; 2 tbsp coriander chopped; crusty bread to serve (optional)

Vegan shakshuka topped with fresh parsley next to a board of bread and bowl of parsley and two plates with a tea towel

2 tbsp olive oil
1 large onion
chopped
1 green pepper
deseeded and cut into chunks
1 red pepper
deseeded and cut into chunks
1 orange pepper
deseeded and cut into chunks
2 garlic cloves
finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
a pinch of cayenne pepper
(optional)
2 x 400g cans of chopped tomatoes
350g firm tofu
drained
½ tsp kala namak (black salt)
2 tbsp nutritional yeast
2 tbsp coriander
chopped
crusty bread
to serve (optional)

Method

step 1
Pour the oil into a large lidded frying pan over a medium heat. Fry the onion, peppers and garlic for 6-8 mins or until softened. Stir in the spices and cook, stirring, for a further 1-2 mins. Mix in the tomatoes and simmer gently, stirring from time to time, for 5-10 mins or until reduced.
step 2
Meanwhile, crumble the drained tofu into a bowl. Add the kala namak and nutritional yeast, and mix well. Make six deep wells with the back of a spoon in the thickened tomato mixture, then pile the tofu into each one. Lower the heat, cover the pan and continue to cook for 4-5 mins or until the tofu is warmed through. Sprinkle over the coriander and serve with crusty bread, if you like, to mop up the juices.