Vegan Shakshuka

Vegan Shakshuka is a delightful twist on the classic North African dish, featuring a rich tomato sauce infused with Japanese flavors. This dairy-free version uses silken tofu to create a creamy texture, making it a satisfying and nutritious meal.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 small, diced
• Tomato - 400 grams, canned, diced
• Miso paste - 1 tablespoon
• Soy sauce - 1 tablespoon
• Smoked paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Silken tofu - 200 grams, crumbled
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic, diced red bell pepper, and zucchini. Cook for another 5-7 minutes until the vegetables are tender.
3. Add the canned tomatoes, miso paste, soy sauce, smoked paprika, cumin, chili powder, salt, and black pepper. Stir well to combine and let simmer for 10 minutes until the sauce thickens slightly.
4. Gently fold in the crumbled silken tofu, allowing it to warm through and mix with the sauce for about 3-5 minutes.
5. Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in plant-based protein from silken tofu.

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