Umami Recipes
Umami Recipes

Shakshuka

4

servings

20

active time

1h 30mins

total time

Ingredients

70ml olive oil

1 large onion, finely diced

8 cloves of garlic, finely chopped

1 stick of celery, finely diced

1 carrot, finely diced

1-2 red chillies, to taste, deseeded and finely chopped

1 red pepper, cut into strips

1 green pepper, cut into strips

1 yellow pepper, cut into strips

1 tablespoon cumin seeds

1 tablespoon ground coriander

1 cardamom pod, bruised

½ teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon sweet smoked paprika

1 teaspoon freshly ground black pepper

2 teaspoons salt

270g cherry tomatoes on the vine

450ml tomato passata or 1 * 400g, tin of chopped tomatoes

200ml water

1 tablespoon sugar

350g firm silken tofu, at room temperature

a large handful of fresh coriander, leaves roughly chopped, to serve

Directions

1. Heat the oil in a large heavy-based pan, add the onion, garlic, celery, carrot, chillies and peppers and cook over a medium heat for about 20 minutes, stirring occasionally, until slightly caramelized. Add all the spices, the black pepper and salt and cook for 1 minute, stirring, then add the cherry tomatoes. Cover and cook for 10 minutes, stirring occasionally.

2. Pour in the passata or tinned tomatoes and the water (rinse the tin and use this water, if using tinned tomatoes). Bring to a simmer, recover and cook for 30 minutes. Stir in half the sugar, then taste and add the rest if needed.

3. Using a large spoon, divide the tofu into 4 rounded portions. Place on top of the tomato sauce, then remove from the heat, cover and allow to stand for 10 minutes, until the tofu has warmed through.

4. Serve scattered with the fresh coriander.

4

servings

20

active time

1h 30mins

total time
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