Re: -- "Shakshuka.." --------
I'll share this here, despite the potential for heckles, because it's delicious and deserves to be shared. I was a huge fan of shakshuka for years - a weekly dinner, at least. About 4 years ago now I went vegan, but my love for this dish didn't change much. The spices and warmth are reproduced here, all the things I love about shakshuka have stuck with me in this plant-based version.
200G tofu, firm
1t high smoke-point oil, like coconut
1 small red onion, finely diced
1 hot chile, more or less to taste
3-4 cloves of garlic, finely minced
1/2t cumin, ground
2 large tomatoes, chopped with juices
1/2C water
1 large sweet potato, 350-400g, sliced into rounds ~1/4" thick
1/2t kala namak
1/2t black pepper
1-2T levure malt閑 (nutritional yeast) or to taste
Slice tofu into 1/4" slabs, approximately to fit the size of sweet potato rounds. Rub with kala namak and set aside.
Heat oil in a cast-iron skillet over medium heat, test with a splash of water (should sizzle immediately) then add the onion and a pinch of salt (helps to release water, keep the onion from burning). Stir infrequently and cook for 2-3 minutes. Add chile, garlic and cook an additional 2 minutes. Add cumin, tomatoes and a bit more salt and cook over high heat for an additional 2-3 minutes, mashing the large tomato chunks with the back of a spoon. Add water, mix thoroughly and then add the sweet potato slices. Stick in the oven at 210-215C for 10-11 minutes, then remove. Lift each potato slice and slide a piece of tofu underneath, sprinkle with a bit of levure malt閑 and put the potato back on. Place back in the oven for 2-3 more minutes. Serve garnished with cilantro and a fresh, crusty baguette.
"Do you want ants? Because that's how you get ants."
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VSalon Poet Laureate
Originally Posted by Shinomaster
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