Israeli delicacy made with a tomato and bell pepper sauce, topped with vegan scrambled tofu. Delicious with fresh herbs and bread for an extended Sunday breakfast or brunch. Vegan, gluten-free and suitable for a low-carb diet.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 133kcal
Ingredients
FOR THE SHAKSHUKA:
15mlOlive oilif oil-free use water or vegetable broth
1Piecered onionpeeled and diced
3PieceGarlic clovespeeled and pressed, or finely diced
1Piecered bell bell pepperCore removed and cut into strips
FOR THE TOMATO-PAPRIKA SAUCE Heat pot or roaster and pour in olive oil. Add in the onion, garlic and bell bell pepper strips and sauté until hot. Remove heat after 1-2 minutes, otherwise the garlic can burn quickly. Add coconut blossom sugar, cumin, sweet paprika, smoked paprika, bird eye chili and sauté briefly. Deglaze with the tomatoes and mix well.
15 ml Olive oil, 1 Piece red onion, 3 Piece Garlic cloves, 1 Piece red bell bell pepper, 800 g Tinned tomato pieces, 1 tbspn Cumin, 1 tbspn Sweet bell pepper, 1 tbspn smoked paprika powder, 1 Bird Eye Chili, 1 tbspn Coconut blossom sugar
Cover and simmer for 10 minutes.
In the meantime VEGAN RAW prepare.
To do this, heat a small frying pan, put a little oil.
Add crumbled tofu, Kala Namak, turmeric and pepper. Stir until everything is well combined. If the mixture is too dry, add a little water or vegetable broth. Once the vegan egg is nice and hot, arrange in clusters on top of the vegan shakshuka.
220 g Tofu, 1 tbspn Kala Namak, ½ tbspn Turmeric, Black pepper, Salt to taste
Serve with fresh herbs, sprouts, hot sauce and bread and enjoy!
Hot sauce, Fresh herbs to taste, Bread, Black sesame