Vegan Shakshuka

Prep time: 15 minutes

Cooking time: 45 minutes

Serves: 4-6


Plant powered and protein packed shakshuka!





This recipe is great to whip up for a weekend breakfast or brunch, you can even make it for a mid-week dinner. It uses mostly pantry staples and a few fresh ingredients. If you’re out camping or going for a picnic ~ it’s the perfect no-fuss meal, that’s hearty, satisfying and easy to make for the whole family.


I love the COBB because I get to cook in my favourite place - outside in the garden. It is such a nifty and versatile cooking device that you can use for roasting, braai-ing and grilling to baking, steaming and stir-frying. You can take the COBB literally anywhere, whether it's a hike, picnic or camping adventure to a little foodie adventure in your own garden. The COBB is super simple to use and it's energy efficient too!


Available directly from COBB online or at YuppieChef - it is literally a whole kitchen in a little box.


There are different variations of Shakshuka all over the world, this vegan version uses cannellini beans and smoked tofu as the protein source and I’ve added some cheeky olives and capers in as they’re my favourite. But you can play around with your own additions and even sneak some veggies in for extra plant points too.


I finished mine off with fresh avo slices, vegan tofu feta, a mix of chopped coriander and flat leaf parsley as well as a generous squeeze of lemon juice. Served with thick slices of crunchy sourdough toast dipped in! You’re definitely going to want to make this one soon.


Let’s cook ☺


Ingredients

  • 2 tbsp olive oil

  • 1 red onion, sliced

  • 2 garlic cloves, grated

  • 1 cup cannellini beans

  • 400g organic smoked tofu, cut into triangles

  • 3 tsp capers, halved

  • ¼ cup pitted black olives, halved

  • 2 good quality Italian chopped tin tomatoes

  • 2 tbsp tomato paste

  • 1 ripe avocado

  • 1 punnet baby tomatoes (plum or cherry works well), halved

  • 2 tsp Nomu Mediterranean Herb & Spice Blend

  • 1 tsp Nomu ground coriander

  • 1 tsp Nomu ground cumin

  • 1 tsp Nomu sweet paprika

  • Pinch of Nomu dried chilli flakes (optional)

  • Salt & pepper to taste

Serving suggestion:

Thick slices of crunchy sourdough toast

Crumbled vegan feta

Fresh coriander and flat leaf parsley

Generous squeeze of lemon juice


Method

1. Place the frying pan onto the COBB and allow to heat. Add the olive oil to the pan and once the oil is warm add the red onions, cook for a few minutes and season with salt and pepper. Add the garlic and cook for a few more minutes, stirring occasionally. Add the chopped fresh tomatoes. Once the tomatoes start to cook down, add the herbs and spices. The flavours will start to develop and the tomatoes will become jammy. At this point, add the chopped tin tomatoes and tomato paste. Place the lid over the COBB and allow to simmer for 10-15 minutes. Add the cannellini beans and stir them gently through the chunky tomato sauce. Add the capers and olives. Cook for a few minutes.


2. Place the grill onto the COBB and brush with olive oil. Place the tofu triangles onto the grill and cook for a few minutes on each side until beautiful chargrilled lines appear. Turn the tofu triangles over and repeat on the over side. Remove from heat.


3. I like to finish the shakshuka off first before toasting the bread so that the bread is hot and crunchy. Remove the frying pan from the heat. Add the avocado slices, freshly chopped coriander and flat leaf parsley, crumbled vegan feta and a generous squeeze of lemon juice.


4. Brush the grill with some extra olive oil if needed and place your fresh bread slices onto the grill. Allow the bread to toast on each side for a few minutes.


5. Dive in and munch!

 






Recipe and styling by Mira Weiner

Photography by Mark Chipps

 

With love,

Mira

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