My daughter recently made Shakshuka in her home economics class and just 'left out the eggs' so I created this plant-based version. It's delicious, warming and so easy to make! With just a hint of spice, this is a recipe that will be a favourite in your house too. Serve with rice, potatoes or bread.
1 onion, finely chopped
3 cloves garlic, finely minced
1 small red capsicum, finely diced
1 T smoked paprika
1/2 t cumin, ground
½ t coriander, ground
¼ t cardamom, ground
1/4 t chili powder
1/4 t cinnamon, ground
1 can crushed tomatoes
3 T tomato paste
1 T miso
2 T maple syrup
2 cans chickpeas, drained and rinsed
¼ cup kalamata olives, pitted and sliced
150g pumpkin, steamed and cooled
2 T tapioca flour
2 T water
1 T nutritional yeast
1/4 t black pepper
1/4 t black salt*
300g silken tofu
2 T tapioca flour
½ t salt
¼ t black salt
Brown basmati rice, steamed
In a large frying pan or saute pan, dry fry the onion, garlic and capsicum until the mixture begins to caramelise. Add a dash of water to deglaze and release the flavours from the bottom of the pot.
Add the spices and stir these through the onion mixture and cook on medium heat until fragrant but not browned. You don’t want to burn the spices!
Add the tomatoes and tomato paste. Allow to simmer for about 15 minutes.
Meanwhile, cook the brown basmati rice according to the directions on the packet.
To the spiced tomato sauce add the miso and maple syrup. Add the chickpeas with about 1 cup of water and stir well.
To make the tofu ‘eggs’ blend the yolk ingredients until smooth. Then blend the silken tofu with the tapioca flour and black salt to make the whites. Place about 5 dollops of the 'egg whites' mixture on top of the tomato and chickpea sauce, followed with about 1-2 tablespoons of the yolk mixture in the centre. Place a lid on the pan and simmer for about 10 minutes or until the eggs have set.
Serve with steamed brown basmati rice, parsley and lemon wedges.