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Common to many regional Middle Eastern
cuisines, this is one of those super simple dishes that, with
the right ingredients, is amazingly tasty. Especially welcome
as a fast summer dish, this is a good showcase for the abundance
of delicious tomatoes in season. Shakshouka, in its original
version, is made with eggs; in this vegan rendition, only one
change needs to be made—silken tofu replaces the eggs.
Tofu Shakshouka
- 2 tablespoons olive oil
1 large onion, finely chopped
1 medium green bell pepper, diced
2 (12.3-ounce) packages firm silken tofu, finely crumbled
4 large or 6 medium tomatoes, diced
1 teaspoon sweet paprika
Pinch of turmeric, as desired, for color
Salt and freshly ground pepper to taste
2 tablespoons minced fresh parsley, optional
- Heat the oil in a large skillet. Add the
onion and sauté over medium-low heat until translucent.
Add the bell pepper and continue to sauté until both are
golden.
- Add the tofu, tomatoes, paprika, and turmeric.
Stir together, then cook over medium heat for 10 to 15 minutes,
or until the tomatoes are soft. Season with salt and pepper,
stir in the parsley, and serve.
Makes 4 to 6 servings.
Variation: Some traditional recipes include
garlic; add a few cloves of garlic with the bell pepper if you’d
like a garlicky version.
Recipe provided courtesy of Nava Atlas;
www.vegkitchen.com.
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