Vegan Moroccan shakshuka
gluten free - nut free - high protein
By Jasmin
A hearty yet healthy one pan dish, this delicious Moroccan shakshuka is suitable for brunch lunch and dinner. Quick and easy to make using common ingredients that are probably already sitting in your pantry.
More Moroccan vegan dishes:
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*We do not claim to be professional expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield 2 servings. Nutritional value: 1 serving.
- 315 Kcal
- Protein: 12.2 g
- Carbs: 22.4 g
- Fat: 17.7 g
Watch recipe instruction video here:
Ingredients:
Ingredients:
- Tofu firm 3.5 oz (100g)
- Chickpea flour 1/2 cup
- Water 3/4 cup
- Spices:
- salt 1/2 tsp
- sweet paprika 1 tsp
- onion powder 1 tsp
- garlic powder 1 tsp
- turmeric 1/2 tsp
- coriandre ground 1/4 tsp
- cinnamon 1/4 tsp
- black pepper 1/4 tsp
for the sauce:
- Olive oil 2 Tbsp
- Tomato grated 1 cups
- Garlic mashed 1 tsp
- Thym 1 sprig
- Sage 1 sprig
- Baie leaf 2
- Spices:
- salt 1 tsp
- sweet paprika 1 tsp
- pepper 1/2 tsp
- chilli flakes 1/2 tsp
- Thinly chopped parsley for garnish.
Instructions:
preheat the tajine:
- Place the tajine on the stove to heat up over hight heat while prepping the ingredients.
for the vegan eggs:
- Wrap the tofu in a cotton kitchen towel for 10 min.
- In a large bowl, mix together the chickpea flour and the spices.
- Pour the water and whisk to combine.
- Add the tofu and mash everything to obtain a smooth mixture.
cooking the shakshuka:
- In a preheated tajine, pour 2 Tbsp olive oil, the grated tomatoes, garlic and spices. Mix to combine.
- Place the herbs in the center.
- Cover the tajine and cook for 15 min on high heat.
- Uncover the tajine and remove the herbs.
- Using a spoon, create 5 shallow wells.
- Now scoop the vegan egg mixture into each of the wells.
- Cover the tajine and cook for 10 min.
- Garnish with parsley and serve with a side salad and homemade bread.
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