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1/19

vegan 

shakshouka

This dish is a great weekend brunch item . The secret of this dish is the black salt or Kala Namak in indian. This particular salt is obtained from the volcanic soil in the Himalayas and is the sulfur in this soil that gives it a particular taste just like egg. In addition, it has great healing properties for people with high cholesterol, diabetes and high blood pressure since it's low in sodium. I hope you enjoy this version of shakshouka and have a great weekend  with loved ones ;)

serves 3-4 
vegan | kosher style | gluten free
INGREDIENTS
INSTRUCTIONS

1 BLOCK                   SILKEN TOFU 

1/2 CUP                   MEDIUM DICED PEPPERS

1/2 CUP                   MEDIUM DICED ONIONS

1/2 CUP                   SLICED MUSHROOMS

2 CLOVES             SMASHED GARLIC

15 OZ                       CRUSHED TOMATOES

3 TBSP.                    GRAPE SEED OIL 

1/4 TSP.                   PAPRIKA 

1/2 TSP.                   HARISSA SEASONING 

1/2 TSP.                   CUMIN 

1/8 TSP.                   NUTMEG 

1/8 TSP                    CEYLON CINNAMON 

1/2 TSP.                  CHILI POWDER 

1 TSP                       BLACK SALT 

1/2 TSP                   HIMALAYAN PINK SALT

 

1/4 TSP                   BLACK PEPPER  

1.  CUT AND PREPARE ALL INGREDIENTS . 

2. WITH A SPOON , BREAK THE TOFU AN BIG PIECES . THEN SPRINKLE WITH THE BLACK SALT AND PEPPER ON BOTH SIDES. YOU DON'T HAVE TO USE ALL THE  SALT , JUST ENOUGH TO SPRINKLE ON BOTH SIDES. 

3. IN A MEDIUM HEATED PAN, ADD THE OIL, PEPPERS, THEN ONIONS AND SAUTE FOR TWO MINUTES. 

4. THEN ADD MUSHROOMS AND SAUTE FOR TWO MINUTES.

5. ADD THE SPICES AND GARLIC AND SAUTE FOR A MINUTE .  

6. ADD THE CRUSHED TOMATOES , TURN DOWN THE HEAT , COVER AND LET SIMMER FOR 3-5 MIN . 

7. CAREFULLY PLACE THE TOFU N THE TOMATO STEW AND LET SIMMER FOR FIVE MINUTES. 

8. TOP WITH CHOPPED CILANTRO OR PARSLEY AND SCOOP WITH YOUR FAVORITE, FLATBREAD, PITA OR ANY BREAD. 

ENJOY ;)