Greetings beautiful people! today You will learn how to make my signature dish Vegan Shakshuka in this delicious recipe.
Shakshuka is a popular dish in Middle Eastern and North African cuisine, particularly in Israel. It is a hearty and flavorful dish that traditionally consists of poached eggs in a tomato-based sauce with various spices and herbs. While traditional shakshuka contains eggs, there are many vegan variations of this dish that are equally delicious and satisfying.
Watch the video on how to make a tangy and tasty vegan shakshuka
The history of shakshuka is unclear, but it is believed to have originated in North Africa, specifically in Tunisia or Libya, before spreading to other parts of the Middle East and Mediterranean. The name “shakshuka” is thought to come from the Arabic word “shakshek,” which means to shake or mix, referring to the process of mixing the ingredients together in the pan.
Shakshuka is a popular breakfast and brunch dish in Israel, where it is served with fresh bread or pita. It is also commonly eaten for dinner, especially during the summer months when fresh tomatoes are abundant. The dish is typically cooked in a cast-iron skillet or a shallow pan, and the sauce is made from a combination of ripe tomatoes, onions, garlic, and spices like cumin, paprika, and chili powder. Some variations also include bell peppers, zucchini, or eggplant.
For vegans, the eggs in traditional shakshuka can easily be replaced with tofu, chickpeas, or other plant-based protein sources. In fact, many vegan shakshuka recipes use tofu as a replacement for the eggs, which provides a similar texture and protein content. Other variations may use mushrooms, lentils, or tempeh to add protein and texture to the dish.
Black salt AKA Kala Namak, 1/2 teaspoon is more than enough to give an ‘eggy’ flavour. Be careful, a little goes a long way. You can get this at most Asia Markets or Indian Grocery stores.
Vegan shakshuka is not only delicious but also a healthy and nutritious meal option. It is rich in antioxidants, vitamins, and minerals from the fresh vegetables and herbs used in the dish. It is also a great source of protein and fiber from the plant-based protein sources and whole grains.
In addition to being a delicious and healthy meal, shakshuka also has cultural significance in Israel and other parts of the Middle East. It is a dish that brings people together and is often shared with family and friends. Shakshuka is a symbol of the region’s rich culinary history and the blending of cultures and traditions.
In conclusion, shakshuka is a versatile and flavorful dish that has its roots in North African and Middle Eastern cuisine. It is a dish that has been adapted to meet the dietary needs and preferences of many different people, including vegans. With its rich history and cultural significance, shakshuka is more than just a meal – it is a symbol of the region’s diverse and vibrant food culture.
Vegan Shakshuka recipe
Ingredients
- 2 packets silken tofu
- 3 tins tomatoes
- 4 medium fresh tomatoes
- 1 large green bell pepper (cut into strips)
- 1 medium green chilli
- 5 cloves garlic (thin sliced)
- 1 tbsp turmeric
- 1.5 tbsp cumin
- 1 tsp black salt
- 1 handful cilantro / corriander
Instructions
Prep
- If you have a gas stove, start by charring the green peppers (it makes a difference)
- slice a + in the base of the fresh tomatoes, proceed to boil them until they peel themselves
- slice the charred green peppers as shown
- in a pan with olive oil, heat the garlic and spices
- remove the tomatoes from the boil one the skin loosens up and you can peel them
- add in the peppers to the garlic and spices
- Chop the tomatoes
- add fresh tomatoes and tinned to the pan
- Meanwhile cut the tofu into 4 equal 'steaks'
- sprinkle on the black salt on the tofu this will give it the eggy flavour
- add the tofu into the tomato base and reduce the sauce down on a medium flame until it goes dark red and thick
- serve with a garnish of fresh cilantro / coriander
- this is enjoyed best with a baguette but that's my humble opinion.