Vegan shakshuka

This vegan shakshuka is loaded with quinoa and white beans for a protein-rich delicious breakfast!

2 tbsp olive oil
1 medium onion, diced finely
3 garlic cloves, diced finely
1 red pepper, diced finely
2 x 400 g / 14 oz cans chopped, skinned tomatoes (OR 5 medium ripe tomatoes)
1 tbsp tomato paste
1 tsp cumin
1½ tsp smoked sweet paprika
½ tsp ground chilli
½ tsp salt, adjust to taste
2 tsp brown sugar (optional), adjust to taste
175 g / 6 oz firm silken tofu (I use this one)
½-1 tsp kala namak* (black Indian salt)
½ tsp turmeric
black pepper, to taste
fresh parsley, chopped finely
chilli oil, recipe here (optional)
1 small aubergine, diced (optional)
¼ cup frozen green peas (optional)

Heat up 2 tbsp of olive oil in a large pan, on low-medium heat. Add chopped onion and fry, stirring frequently, until it softens and becomes almost translucent.
Add chopped garlic and fry for another 2 minutes, stirring frequently, until the onion becomes translucent and the garlic softens and becomes fragrant.

next instruction :

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