* 1 medium onion * 2 cloves of garlic * 2cm ginger * 1 tbsp olive oil * 1 red pepper * 2 tbsp tomato purée * 1 tsp coriander powder * ½ tsp chili powder (Kashmiri if possible), plus more to taste * ½ tsp garam masala * ½ tsp turmeric powder * 1 tin of cherry tomatoes * salt and pepper to taste
**Scrambled Tofu**
* 1 small onion * 1 green chili * 1 pack of tofu * ½ tsp turmeric powder * ½ tsp garam masala * 1 tbsp olive oil * 1 tsp cumin seeds * salt and pepper to taste
**Tahini Drizzle**
* 60ml tahini * 40ml cold water * 1 lime * sea salt
**To Serve**
* fresh coriander * crusty bread
###Instructions
**For the shakshuka base**
1. Peel and slice the onion 1. Deseed and slice the peppers 1. Peel and grate the garlic and ginger 1. Heat the olive oil in a large frying pan over medium heat. Once hot, add the onion and peppers and cook for about 6 minutes until the onion is translucent. Add the garlic, ginger and spices and cook for another minute. Stir through the tomato puree and tinned tomatoes and break down using the back of a spoon. Bring the sauce to a simmer and cook for 10-1. 15 minutes whilst you prepare the tahini drizzle and scrambled tofu
**Make the tahini dressing**
1. Add the tahini to a bowl, squeeze in the juice of the lime, then add the water in batches, whisking well with as much water as necessary to get a thick cream consistency. Season with a big pinch of sea salt
**For the scrambled tofu**
1. Peel and finely chop the onion 1. Finely chop the chili 1. Crumble the tofu into a mixing bowl and stir through the turmeric, garam masala and a pinch of salt 1. Heat the olive oil In a large frying pan over medium heat. Once shimmering add the cumin seeds and sauté until they pop, about 1 minute. Add the onion and green chili and sauté until they are soft. Add the tofu into the pan and cook for 5-10 minutes until golden, taking care not to burn the spices. Season to taste with salt and pepper
**Assemble the shakshuka**
1. Taste and season your shakshuka base with salt and pepper 1. Use a large spoon to make 4 wells in the sauce then pile the tofu in each one. Lower the heat, cover with a lid and cook for a final 4-5 minutes 1. Sprinkle with chopped coriander and serve with slices of crusty bread
4 Comments
###Ingredients
**Shakshuka Base**
* 1 medium onion
* 2 cloves of garlic
* 2cm ginger
* 1 tbsp olive oil
* 1 red pepper
* 2 tbsp tomato purée
* 1 tsp coriander powder
* ½ tsp chili powder (Kashmiri if possible), plus more to taste
* ½ tsp garam masala
* ½ tsp turmeric powder
* 1 tin of cherry tomatoes
* salt and pepper to taste
**Scrambled Tofu**
* 1 small onion
* 1 green chili
* 1 pack of tofu
* ½ tsp turmeric powder
* ½ tsp garam masala
* 1 tbsp olive oil
* 1 tsp cumin seeds
* salt and pepper to taste
**Tahini Drizzle**
* 60ml tahini
* 40ml cold water
* 1 lime
* sea salt
**To Serve**
* fresh coriander
* crusty bread
###Instructions
**For the shakshuka base**
1. Peel and slice the onion
1. Deseed and slice the peppers
1. Peel and grate the garlic and ginger
1. Heat the olive oil in a large frying pan over medium heat. Once hot, add the onion and peppers and cook for about 6 minutes until the onion is translucent. Add the garlic, ginger and spices and cook for another minute. Stir through the tomato puree and tinned tomatoes and break down using the back of a spoon. Bring the sauce to a simmer and cook for 10-1. 15 minutes whilst you prepare the tahini drizzle and scrambled tofu
**Make the tahini dressing**
1. Add the tahini to a bowl, squeeze in the juice of the lime, then add the water in batches, whisking well with as much water as necessary to get a thick cream consistency. Season with a big pinch of sea salt
**For the scrambled tofu**
1. Peel and finely chop the onion
1. Finely chop the chili
1. Crumble the tofu into a mixing bowl and stir through the turmeric, garam masala and a pinch of salt
1. Heat the olive oil In a large frying pan over medium heat. Once shimmering add the cumin seeds and sauté until they pop, about 1 minute. Add the onion and green chili and sauté until they are soft. Add the tofu into the pan and cook for 5-10 minutes until golden, taking care not to burn the spices. Season to taste with salt and pepper
**Assemble the shakshuka**
1. Taste and season your shakshuka base with salt and pepper
1. Use a large spoon to make 4 wells in the sauce then pile the tofu in each one. Lower the heat, cover with a lid and cook for a final 4-5 minutes
1. Sprinkle with chopped coriander and serve with slices of crusty bread
[Source](https://www.bosh.tv/recipes/indian-shakshuka)
what is the deal with the parchment paper? reduce oil splatter?
This is the last straw. What a ridiculous dish.
I thought shakshouka has eggs?