When I made this recipe I swore it was the best thing I've ever made. Maybe an exaggeration BUT this is undeniably veryyy tasty. Mildly spicy and served with garlicky parsley bread and a lemony tahini dressing. The tofu provides a somewhat eggy texture, so it works well as an egg replacement. Hope you enjoy. :)
Serves: 4
Ingredients:
For the shakshuka:
1 block firm tofu
1 red onion
3 garlic cloves
3 bell peppers (preferably red or yellow)
2 tbsp harissa paste
2 cans chopped tomatoes
good handful of chopped parsley
For the garlic parsley bread:
1 tbsp finely chopped parsley
2 cloves minced garlic
2 tbsp olive oil
small pinch of salt and pepper
4 slices of bread (ideally a fancy loaf but this will work with sliced bread/pitta)
For the dressing:
3 tbsp tahini
1 tbsp lemon juice
1 tsp garlic powder
pinch of salt and black pepper
Method:
1. Slice the peppers and roast on a baking tray with a splash of olive oil at 220*C for 20-25 minutes.
2. Slice the tofu into large slices around 1cm thick. Shallow fry in oil until both sides are golden brown. Set aside.
3. Dice onions and sauté in a small amount of oil. Add the garlic cloves, minced, after a few minutes and after a further couple of minutes add the roasted peppers. Don't allow the garlic to burn.
4. Add the harissa paste, sauté the vegetables for a further minute, and then add the tins of tomatoes and 50ml water. Season to taste with salt and pepper.
5. Once reduced to a thick sauce, add the chopped parsley and transfer the mixture to an ovenproof dish. Arrange the tofu slices on top of the mixture and bake in the oven for 15-20 minutes at 200*C - until the edges start to caramelise.
6. Mix the finely chopped parsley, olive oil, minced garlic cloves and salt and pepper in a small bowl. Once combined, spread evenly over the slices of bread and bake for 5-7 minutes once the shakshuka is almost done.
7. In another small bowl, combine the tahini, and lemon juice with a splash of water until thick, creamy and white. Season with garlic powder and salt and pepper.
8. Serve the shashuka with a drizzle of tahini dressing and dip the garlic bread.
