Vegan shakshuka

This vegan shakshuka is easy to make and packed with flavour. It makes a lovely, comforting breakfast, lunch or dinner. It’s naturally gluten-free.

2 tbsp olive oil
1 medium onion, diced finely
3 garlic cloves, diced finely
1 red pepper, diced finely
2 x 400 g / 14 oz cans chopped, skinned tomatoes (OR 5 medium ripe tomatoes)
1 tbsp tomato paste
1 tsp cumin
1½ tsp smoked sweet paprika
½ tsp ground chilli
½ tsp salt, adjust to taste
2 tsp brown sugar (optional), adjust to taste
175 g / 6 oz firm silken tofu (I use this one)
½-1 tsp kala namak (black Indian salt)
½ tsp turmeric
black pepper, to taste
fresh parsley, chopped finely
chilli oil, recipe here (optional)
1 small aubergine, diced (optional)
¼ cup frozen green peas (optional)

View the full recipe at Lazy Cat Kitchen →