Shakshuka (Week 61, Tunisia)

Written by Published on in Global Vegan Challenge, Main Course

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

  • I usually prepare shakshuka with ground coriander and topped with fresh cilantro. However, since who I was preparing it for doesn’t like like cilantro I omitted it. If you enjoy cilantro, feel welcome to add it in!
  • Shakshuka normally has poached eggs, so I replaced them with a savory garbanzo pancake. Alternatively you could scoop in bits of silken tofu, add garbanzo beans, or whatever you like I like making the savory pancake here to help soak up the delicious tomato juices.

Shakshuka

Details

Servings

6 to 8 servings

Prep time

30 minutes

Cooking time

40 minutes

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Ingredients

  • Stew

  • 10 Vine tomatoes

  • 1 Bell Pepper

  • 1 Yellow Onion

  • 8 Garlic Cloves

  • 2 Jalapenos

  • 2 tablespoons Vegetable Oil

  • 2 tablespoons Smoked Paprika

  • 1 tablespoon Cumin, Ground

  • 2 teaspoons Caraway Seeds

  • 2 teaspoons Salt

  • 1 teaspoon Pepper

  • 1/2 teaspoon Cinnamon

  • Garbanzo Pancake

  • 12 ounces Silken Tofu

  • 3/4 cup Garbanzo Flour

  • 1/2 teaspoon Turmeric

  • 1/2 teaspoon Black Salt

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Directions

  • Dice tomatoes and bell pepper, mince garlic and jalapenos, and slice onion into crecents. Set aside.
  • Heat a large pan over medium heat. Once up to temperature add vegetable oil, onion, bell pepper, jalapeno, garlic, cumin, caraway, pepper, and cinnamon. Saute until onions start to turn translucent.
  • Add diced tomatoes and saute for about 20 minutes. Liquid should noticeably reduce. While liquid is reducing, pre-heat oven to 375F.
  • Prepare garbanzo pancake. Place silken tofu, garbanzo flour, kala namak salt, and turmeric into a blender and blend until smooth. (If too think add water as necessary to thin out. It should be a little thicker than pancake batter.)
  • Once stew is ready, ladle small amounts of garbanzo batter into the shakshouka. Once batter has been oven, place in the oven for 15-20 minutes, or until garbanzo pancake has cooked and is no longer wet or runny.
  • Remove from oven and serve hot. Enjoy!

Quick post recipe thoughts from the live stream on Twitch.

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