Shakshuka and Vegan Tofu Scramble
Updated: Mar 30, 2019
This heavenky middle estern dish is presented here with a couple of small twists that are my own creation. I'll mark those with a * next to the ingredients so you can easily remove them to recieve my version of the classic shakshuka. PLEASE pay attention to put just a few crums of cinnamon and sugar, we DO NOT want to feel those flavors, but used correctly they will add an unrecognizable sweet aroma that will make this dish a real delight. Originaly made for breakfast but I find this dish suitable for any meal.
Check out the nutritional facts page to learn about the virtues of eating cooked tomatoes :)
Let's get to work:
1 green bell pepper
2 big chilis or 3-4 thai chilis
4-5 garlic cloves
100 gram tomato paste
150 ml water
1 tsp sweet paprika (high quality one would realy improve the dish)
1 tsp salt
1 tsp ground pepper
30 ml olive oil
Chup the onions, garlic, bell pepper and chilis to small pieces and fry with olive oil, sweet paprika and salt for about 15 minutes.
Add the chupped tomatoes and zucchini, mix a bit and then add the tomato paste and water. Put the ground pepper on the tomatoes, they really like it!
Add the cinnamon and sugar and cook on a low boil for about 50 minutes. Mix ones in a while, if it gets too dry add a bit of water.
The shakshuka is ready, add the tofu scramble on top with garnish of your liking, for this arabic dish cilantro would be a classic.
Vegan Tofu Scramble:
400 gram tofu
1 tbsp coconut oil
1,5 tsp nutritional yeast
1 tsp tumeric
1/2 tsp black salt (Kala Namak)
1/2 tsp smoked paprika
dash cumin and nutmeg
50 ml oat milk (I used the one with chicoree, it has a good earthy flavor)
Mush the tofu with your hands to get the scramble texture and also to get rid of excess water.
Fry in a pan with all other ingredients until it is dry, but not too dry we want it to be juicy like a real good cooked scramble.