This is a fairly tenuous creation as technically, Shakshuka is a Middle Eastern baked egg dish. I’m replacing the egg with tofu but I’m still retaining all of the piquant smokey tomato flavours. Although traditionally a breakfast / brunch dish, Shakshuka also makes a hearty supper dish too, served with couscous or quinoa, and it works for us as a spicy start-to-the-weekend dish.
- 1 x onion, finely chopped
- 1 x red pepper, diced
- 1 x green pepper, diced
- 2 x red chillies, finely sliced
- 3 x garlic cloves, crushed
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin chickpeas, drained
- 2 tbsp black olives
- Half tsp sea salt
- Half tsp cayenne pepper
- Half tsp turmeric
- A good pinch of chilli flakes
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 400g block firm tofu, pressed
- Small bunch coriander, finely chopped
- Small bunch flat leaf parsley, finely chopped
- Watercress, to garnish
Sweat the onion in olive oil for a few minutes before adding the diced pepper, chopped chillies and garlic and cook until soft.
Pour in the chopped tomatoes and stir in all the spices and salt. Season with black pepper, bring to the boil and simmer for 10 minutes to let the flavours infuse.
Slice the tofu widthways to make two flat pieces. Cut out four circles using a glass or pastry cutter. Crumble the surplus tofu into the sauce, along with the chickpeas, olives, chopped coriander and parsley. Place the tofu discs partially submerged on the top of the Shakshuka. Cover and leave to heat through for a further 10 minutes.
Garnish with watercress and serve with couscous or quinoa for a spicy and warming supper.