Vegan Shakshuka with Kala Namak Salt
Shakshuka is a breakfast hit! This Middle Eastern morning classic is typically made with tomatoes, eggs, and basil. But now it's worth trying a vegan version, made with tofu and Kala Namak salt. If you love spicy and savory flavors, this dish is perfect for you.
Number of servings
2
Sharpness level
LIGHTLY SPICY
Preparation time
30
Difficulty level
AVERAGE
INGREDIENTS
- 2 tablespoons light soy sauce
- ½ teaspoon salt kala namak
- 1 teaspoon chili paste
- 1 spoon garlic paste
- 2 tablespoons olive oil
- 200 g diced tofu
- 400 g chopped tomatoes
- 150 g cherry tomatoes, cut in half
- 1 red pepper, diced
- 1 onion, diced
- ½ teaspoon of cumin
- ½ teaspoon of sweet and hot paprika
- 1 avocado
- 1 lime, cut into pieces
- 2 tablespoons chopped cilantro
- salt to taste
- black pepper to taste
A METHOD OF PREPARING
- Marinate the sliced tofu in soy sauce and sweet and hot paprika. Season lightly with kala namak salt. Set aside for 5 minutes.
- Heat a pan and add olive oil. Sauté the onion and bell pepper. Add the garlic, chili paste, and cumin and cook for 2-3 minutes. Then add the canned tomatoes and cherry tomatoes and simmer for 5-6 minutes. Make a well in each well and place the marinated tofu in each well. Cover and cook for 5-6 minutes.
- Place sliced avocado on the prepared shakshuka and sprinkle with fresh coriander.
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