Two more days of September and 2 more posts for Vegan MoFo 2013! People, I am going to make it.
And today my lovely children have gone back to school, our holidays have come to an end, we are all back at work and dealing with the huge backlog that accumulated while we were off celebrating. Remarkably, like a switch, the weather has turned a fraction cooler, we have had a few light rain showers (the first in almost 6 months), and many of us are also thinking “people, we are going to make it” in terms of having survived our loooong, hot summer.
As you know, my MoFo theme this year was veganizing some of the Jewish foods of Israel. We have had dishes from Turkey, Armenia, Lebanon, Syria, Iran and Egypt. Today’s recipe, Shakshuka, comes from Tunisia. The Jews of Israel have come from all over, truly a melting pot. And I just highlighted the recipes of Arabic Jewry (Sephardic Jews) this time around! I didn’t even get to the European Jewish dishes! Next time maybe.
Shakshuka is Middle Eastern huevos rancheros – eggs poached in a spicy tomato sauce. But no eggs for vegans, so of course, our shakshuka is made with tofu. I cut the tofu into rounds to look egg-ish. It tastes just as good as the “real thing” and is a whole lot healthier for both you AND the nice chickens!
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1/2 hot pepper, cut into rings
- 1 cup crushed tomatoes, or chopped fresh tomatoes
- 1 tsp cumin
- 300 g firm tofu, cut first in half width-wise, then into rounds with a biscuit cutter or glass
- Lots of freshly ground black pepper
- salt to taste
- chopped fresh parsley and cilantro (optional)
- Saute onion in oil until soft.
- Add garlic and peppers and saute 2 more minutes.
- Add cumin and tomatoes and bring to a boil.
- Let cook uncovered 5-10 mins until slightly thickened.
- Gently place tofu rounds into tomato sauce mixture, cover the pan, and cook 10 more minutes
- Served topped with fresh chopped parsley and cilantro.