Shakshuka

Ingredients

For the tomato vegetable mix

• 1 white onion
• 1 red pepper
• 1 green pepper
• 4 garlic cloves
• handful of olives
• handful of fresh tomatoes
• 1 tin of finely chopped tomatoes
• 1 tablespoon smoked paprika
• ½ teaspoon chilli flakes
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin

For the blended tofu mixture

• 400 g firm tofu
• 150 g dairy-free cream cheese
• ½ teaspoon turmeric
• ½ teaspoon garlic granules
• ⅛ teaspoon black salt (kala namak), or extra black pepper if you don’t have this
• ½ teaspoon black pepper

To serve

• fresh parsley or coriander
• chilli flakes
• crusty bread
• drizzle of olive oil

Method

Chop the onion, peppers, garlic, tomatoes and olives. In a saucepan, fry the onion, peppers and garlic for 5 minutes.

Blend together the tofu, dairy-free cream cheese and turmeric, garlic granules, black salt and black pepper until smooth.

Once the vegetables are soft, add the smoked paprika, chilli flakes, salt, black pepper, ground coriander and ground cumin to the saucepan. After a few minutes add the fresh tomatoes and tinned tomatoes along with a little water (fill up half of the empty tomato tin and pour out). Cook for 8-10 minutes and then add the olives and stir.

Using the back of a spoon, create dips in the sauce and fill with the blended tofu mixture. Place the lid on the pan and steam for around 5 minutes. If your saucepan has a metal handle, grill for an extra 5 minutes for a crispier finish.

Sprinkle over fresh herbs, chilli flakes and a drizzle of good quality olive oil.

Serve with crusty bread for dipping.