300 g firm silken tofu 4 tablespoon rice starch 1 teaspoon potato starch 3 tablespoon water 1 teaspoon Black salt (kala namak or sub for sea salt)
For the Vegan Egg yolk:
230ml water 15g + 1 teaspoon cornstarch 30 ml light oil, (vegetable) 2 teaspoons nutritional yeast 3/4 teaspoon black salt, (also called kala namak) 1/4 teaspoon ground turmeric
For the Shakshuka:
2 tablespoon olive oil 1 onion peeled and roughly chopped 4 cloves of garlic peeled and minced 1 tsp cumin 2 tsp smoked paprika 1 tbsp harissa paste 2 tbsp tomato puree or sundried tomato paste 2 x 400g cans of chopped tomatoes 1 460 g jar of roasted red peppers drained and roughly chopped ( or roast your own) 1 tablespoon sugar 1 tablespoon pomegranate molasses optional Salt and pepper to taste Small bunch of fresh coriander or parsley roughly chopped or torn 70 g vegan feta cheese to sprinkle at the end ½ a loaf of crusty sourdough bread sliced
Instructions:
For the Tofu: Place the tofu ingredients in a high speed blender and blend until very smooth. Set aside.
For the Vegan Egg Yolk In a small pot, whisk together the water and cornstarch. Now stir in all of the remaining ingredients. Put over medium-high heat and whisk while it cooks. Cook for 3 to 5 minutes until the dipping sauce thickens and you’re ready.
For the Shakshuka 1). Place a cast-iron skillet over medium/low heat and add the olive oil. Once hot, add the onion and garlic and fry for a minute. Add the spices, harissa and tomato puree then stir to combine. 2). Next add the cans of tomatoes and the chopped red peppers, sugar and pomegranate molasses if using it , no worries if you don’t. 3). Stir it all to combine and bring to a simmer, once bubbling, cover with a lid and simmer for 20 minutes to bring all those flavours together and reduce down the liquid. 4). Taste the sauce and season with salt and pepper.
Make six wells in the shakshuka sauce and spoon around 3 tablespoons of the tofu mixture into each one make a little well in each and add your egg yolk mix making sure to keep it in the whites.
Cover again with a lid and allow to simmer for a further 5 minutes or until the tofu has poached firm, now like all good shakshukas we need this to cool for about 5 mins, as its best warm not piping hot.
Now sprinkle the shakshuka with the coriander or parsley and the crumbled vegan feta. Serve with crusty, toasted sourdough bread and enjoy!
