Vegan Shakshuka makes an excellent weekend breakfast. Serve with crusty bread or rice. If you are restricting your potassium intake, this recipe counts as one portion of tomato, so avoid having a portion of potato on the same day as this dish, and remember to boil vegetables before adding them to this dish.
- 1 tablespoon of oil (rapeseed/vegetable)
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tins of chopped tomatoes
- 1 pepper, cut into strips
- 1 block of silken tofu, cubed
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 bay leaves
- Chili powder to taste
- Black pepper to taste
- First, remove the excess water from the tofu. The easiest way to do this is to cut it into desired size, then microwave it on a plate for a minute at a time until the excess water has been removed. Remember to wipe away the excess water from the plate each time you check it.
- In a frying pan, heat the oil, then add the onions and garlic. Cook for about 5 minutes.
- Add the cumin, paprika and chili powder (if used) cook for a further minute.
- Add the tomatoes and bay leaf, and 400ml of water (this can be omitted if you are following a fluid restriction). Simmer for 5 minutes, or until the sauce begins to thicken and some of the water reduces
- Add the tofu, stir through the sauce, and cook for a further 5 minutes.
- Spoon into bowls and pepper to taste, and serve with crusty bread or rice.
Adapted from: https://www.dietitiandebbie.com/vegan-shakshuka/