Vegan Shakshuka with Angel Food Feta
A delicious vegan version of a traditional Middle-Eastern dish.
2 Tbsp olive oil
1 onion, diced finely
3 garlic cloves, diced finely
1 red capsicum, diced finely
1 small aubergine, diced
2 tins of 400g chopped tomatoes, or 5 medium ripe tomatoes
1 Tbsp tomato paste
1 tsp cumin
1 ½ tsp smoked sweet paprika
½ tsp ground chilli
½ salt, adjust to taste
2 tsp brown sugar (optional)
175 g silken tofu
¼ tsp black salt
½ tsp turmeric
black pepper to taste
parsley, finely chopped
Preheat the oven to 200°C/180°C fan-forced. Heat up 2 tbsp of olive oil in a large pan, on low-medium heat. Add chopped onion and fry, stirring frequently, until almost translucent.
Add chopped garlic and fry for another 2 minutes, then add chopped red capsicum and aubergine and fry for another couple of minutes. Then stir in all the spices: cumin, chilli, and smoked paprika and fry for another minute.
Stir in tomato paste and the tinned tomatoes and about half a cup of water. Season with a salt and let the tomato sauce thicken by cooking at a low-medium heat for about 45 minutes.
Once the sauce has thickened, taste it and season with a bit more salt and some black pepper, if the tomatoes are too tangy add 2 tsp of brown sugar.
Prepare tofu by pressing it first to get rid of the excess water, scramble it with a fork and season with black salt and a pinch of turmeric for colour.
Spoon the seasoned tofu mixture onto the sauce, and sprinkle crumbled Angel Food feta on top, then place in the oven for about 15 minutes.
Serve with a sprinkle of parsley and some fresh bread on the side.