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Vegan shakshuka

January 27, 2020 (Last Updated: January 23, 2020)

Otherwise known as tofu in purgatory!

Recipe and styling by Robyn Timson Moss

Photograph by Dylan Swart

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Vegan shakshuka

Serves: 4

Total Time: 1hr

Ingredients

2 tbsp olive oil + extra, to drizzle
1½ red onions, sliced into 8 pieces
4 cloves garlic, crushed
2 tsp smoked paprika
1 tsp cumin seeds
¼ tsp ground nutmeg
4 ripe jam tomatoes, diced
600g small exotic tomatoes, halved
1 fresh chilli, halved
110g (½ cup) cooked red adzuki beans
95g (½ cup) cooked cowpeas/black-eyed beans
16 Manzanilla green olives, pitted
salt and freshly ground black pepper, to taste
6 small spinach leaves, stems removed
6 small kale leaves, stems removed
600g firm organic tofu (we used Green Guru)
fresh flat-leaf parsley, to garnish
sourdough bread, to serve

Instructions

Preheat oven to 200°C.

Place the 2 tbsp olive oil in a heavy-based, stove-to-oven casserole dish placed over medium heat. Add the red onion and garlic, and sauté until the onion has softened a little, about 5 minutes. Add the paprika, cumin and nutmeg, and fry for 1 – 2 minutes. Turn the heat to low, add the diced jam tomatoes and simmer for about 10 minutes. Gently stir in the sliced exotic tomatoes, chilli, cooked beans and green olives. Season to taste, then simmer for a further 5 minutes.

Fold in the spinach and kale leaves. Tear the tofu into egg-sized chunks and nestle into the tomato mixture.

Place the casserole in the preheated oven and bake for 10 minutes. Garnish with fresh parsley and a drizzle of olive oil. Serve immediately with chunks of hot, crusty sourdough bread.