VEGAN SHAKSHUKA
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Ingredients
2 tbsp olive oil
1 red onion, sliced
2 garlic cloves, grated
1 cup cannellini beans
1 cup of water (more if needed, you want it to be thick and
saucy)400g organic smoked tofu, cut into triangles
3 tsp capers, halved
¼ cup pitted black olives, halved
2 good quality Italian chopped tin tomatoes
2 tbsp tomato paste
1 ripe avocado
1 punnet baby tomatoes (plum or cherry works well), halved
2 tsp Mediterranean Herb & Spice Blend
1 tsp ground coriander
1 tsp ground cumin
1 tsp sweet paprika
Pinch of dried chilli flakes (optional)
Salt & pepper to taste
Method
- Place the frying pan onto the COBB and allow to heat. Add the olive oil to the pan and once the oil is warm add the red onions, cook for a few minutes and season with salt and pepper. Add the garlic and cook for a few more minutes, stirring occasionally. Add the chopped fresh tomatoes. Once the tomatoes start to cook down, add the herbs and spices. The flavours will start to develop and the tomatoes will become jammy. At this point, add the chopped tin tomatoes and tomato paste. Place the lid over the COBB and allow to simmer for 10-15 minutes. Add the cannellini beans and stir them gently through the chunky tomato sauce. Add the capers and olives. Cook for a few minutes.
- Place the grill onto the COBB and brush with olive oil. Place the tofu triangles onto the grill and cook for a few minutes on each side until beautiful chargrilled lines appear. Turn the tofu triangles over and repeat on the over side. Remove from heat.
- Finish the Shakshuka off first before toasting the bread so that the bread is hot and crunchy. Remove the frying pan from the heat. Add the avocado slices, freshly chopped coriander and flat leaf parsley, crumbled vegan feta and a generous squeeze of lemon juice.
- Brush the grill with some extra olive oil if needed and place your fresh bread slices onto the grill. Allow the bread to toast on each side for a few minutes.
- Dive in and munch!
Serving suggestion
Thick slices of crunchy sourdough toast
Crumbled vegan feta
Fresh coriander and flat leaf parsley
Generous squeeze of lemon juice
- Place the frying pan onto the COBB and allow to heat. Add the olive oil to the pan and once the oil is warm add the red onions, cook for a few minutes and season with salt and pepper. Add the garlic and cook for a few more minutes, stirring occasionally. Add the chopped fresh tomatoes. Once the tomatoes start to cook down, add the herbs and spices. The flavours will start to develop and the tomatoes will become jammy. At this point, add the chopped tin tomatoes and tomato paste. Place the lid over the COBB and allow to simmer for 10-15 minutes. Add the cannellini beans and stir them gently through the chunky tomato sauce. Add the capers and olives. Cook for a few minutes.
