- 1 clove of garlic
- 1/2 Red onion
- 1/2 tin of chopped tomatoes
- 1 red pepper
- 1/2 Sweet potato
- 1/2 tbsp harissa paste
- 1/2 tbsp tomato puree
- 1/2 tbsp balsamic vinegar
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp sumac
- 1/3 block of firm tofu
- Lime wedge
- Salt and pepper
Vegan Shakshuka
Bottomless Brunch
4th January 2022
Vegan Shakshuka
45 min
If you’re looking for a way to add some real flavour to your veggies, then balsamic mushrooms on avocado toast are a must. This dish is not only extremely filling and tasty, it will also incorporate two of your 5-a-day.
Ingredients
Method
Chop the red pepper and sweet potato into chunks and roast in the oven for 20 minutes at 200C. In the last 10 minutes add in your tofu to give it a crispy texture.
In a large frying pan or wok, saute onion and garlic for 2 minutes before adding in the chopped tomatoes, harissa paste, tomato puree, balsamic and spices.
Simmer for about 15-20 mins, before adding in your roasted sweet potato and red pepper. Add a squeeze of lime and then season with salt and pepper to taste.
Create a couple of wells in the shakshuka and place your tofu into them before putting the pan into the oven for 5 minutes to crisp up the top layer.
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