November 18th, 2021
DAY 4 OF A FIVE-PART SERIES: VEGAN JEWISH RECIPES CREATED FOR SHAMAYIM
Shakshuka was my parting meal when I last visited Israel.
This was the one dish—apart from falafel and its divine eggplant counterpart, sabich—that seemed a perfect way to commemorate my visit to Jerusalem.
To recreate it, I used silken tofu as the protein, as it has a similar texture to egg. Because I adore tofu just the way it is, I left it in its natural form without fuss. But since shakshuka is more about the tomatoes and the spices, many options would taste delicious here: zucchini, garbanzo beans, sweet potatoes, you name it. As much as I hope you’ll enjoy this version with the tofu, I also hope this can serve as an inspiration or a launching point for those who want to get creative.
1 large can (28 oz) chopped tomatoes, preferably fire-roasted
1 package of silken tofu (12 oz)
1 green pepper
4 cloves garlic
2 tbsp extra virgin olive oil
2 tsp sugar
2 tsp cumin seeds
1 tsp paprika
½ tsp cinnamon
Vegan feta, about 4 oz
Salt and pepper to taste
Optional: black salt, about ¼ tsp
Note: I used a square package of tofu, but for a more “authentically” egg-like shape, try using a package of Korean silken tofu from an Asian supermarket. These are often packaged in cylindrical shapes, which you can cut into rounds.
Chop onions, green pepper, and garlic. Saute onions in oil until browned, about 10 minutes. Add green pepper, jalapeno, garlic, and spices and saute until spices are browned and fragrant, about 2-3 minutes.
Pour in drained tomatoes, salt and pepper to taste, and sugar. Bring to a simmer on medium-low heat and cook uncovered for 10 minutes.
Carefully cut tofu into 4 large sections. (For an eggy taste, feel free to dust with black salt.) Make 4 wells in the tomato mix and lower the tofu into the pan. Simmer for 8 minutes with the lid on.
Serve with chopped mint and cilantro, and crumbled vegan feta. While it’s traditional to eat shakshuka with pita bread, a good rustic bread tastes every bit as delicious.
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