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Israeli Shakshuka With Tofu [Vegan, Gluten-Free]

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This is a classic dish served in places like Tel Aviv usually with loads of pita bread and a big table filled with friends and family. Inspired by this, this vegan shakshuka is easy and delicious to make in your own kitchen. Soft tofu is used here as an egg replacement sprinkled on top of the hot shakshuka. Drizzle some tahini on top before serving it and you've got an insane explosion of flavors for dinner.

Israeli Shakshuka With Tofu [Vegan, Gluten-Free]

Serves

4

Cook Time

50

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 leek, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2-t teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon chili flakes
  • 1 teaspoon sweet paprika
  • 1 big or 2 small can diced plum tomatoes with juices
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 14-ounce firm tofu block
  • Chopped parsley, for serving
  • Tahini, for serving
  • 2-4 pita bread (gluten-free if making gluten-free)

Preparation

  1. Heat oil in a large pan over low-medium heat.
  2. Add leek and bell peppers.
  3. Cook for about 20-30 min or until soft (if you prefer crunchier pieces of pepper, only cook for 20 min rather than 30 min).
  4. Stir in garlic powder, cumin, sweet paprika, and chili flakes and cook for 1 minute.
  5. Pour in tomatoes, salt, and pepper and simmer for 10 min or until tomatoes have thickened.
  6. Cut the tofu in 4 big chunks and take each chunk and crumble it over the tomato sauce (I like my tofu crumbs to be very small but bigger chunks taste great too).
  7. Cover pan and cook for up to five minutes so the tofu softens a little and warms up.
  8. Sprinkle with parsley and serve with freshly baked pita and a good amount of tahini sauce.

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AUTHOR & RECIPE DETAILS


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I’m Kati, a photographer, food enthusiast and travel lover born in Germany, now living in Istanbul. I love to share my adventures and tasty finds I eat at home and away. I’ve traveled to 5 continents, lived in 9 countries and toured 70 nations. From freshly baked empanadas in Argentina to spicy curries in India and green tea ice cream in Japan I’ve always enjoyed documenting new taste experiences and veganizing those recipes at home.


 

 

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