Tofu Shakshouka

Shakshouka roughly translates in Arabic to ‘all mixed up’ so here’s our all mixed up, vegan, version of this mouth watering dish! Perfect for brunch on a Sunday!

30 mins

2 people

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INGREDIENTS

1 Tbsp Mr Organic Olive Oil

1 yellow onion diced

3 stalks celery, chopped

2 peppers -one green, one red or yellow chopped

1 aubergine cubed

2 tsp smoked paprika powder

1 tsp sea salt and 1/2 tsp of black pepper

2 tbsp of Mr Organic Tomato Puree

1 tin of Mr Organic Chopped Tomatoes

1 tin of Mr Organic Cherry Tomatoes

A handful of Kale

1 block frim tofu, drained and cut into chunks

1/2 tsp of turmeric

1/4 tsp black pepper

1/4 tsp Kala namak

A splash of dairy free milk

Sourdough bread

coconut yogurt

METHOD

1. In a non stick pan, heat the olive oil and cook the onion until translucent. Add in the chopped celery and peppers and cook for 5 minutes or until they begin to soften.

2. Add the aubergine, then sprinkle in all the spices and cook for another 2 minutes before adding the tomato paste and both tins of tomatoes. Bring to a simmer over a low heat whilst you prepare the tofu.

3. In a separate pan, heat a little oil and fry the tofu chunks for a few minutes until lightly golden. Sprinkle over the turmeric powder, black salt and black pepper, then add a splash of dairy-free milk to coat the tofu in the seasonings. Heat until the liquid has evaporated, then remove from the heat and sprinkle over your shakshouka.

4. Serve with freshly toasted sourdough and a dollop of dairy free yoghurt.