memories for the future_D

156 | TOFU Pour boiling water over tomatoes in a bowl and leave for 10-20 minutes, Drain and peel them. Cut them into small cubes, the smaller the better and the softer they will be. Dice the onion and hot pepper. Heat a sauce pan that has a lid with enough olive oil to cover the bottom of the pan and sauté the onion and hot pepper until the onion turns golden. Add the garlic and cook for a few minutes more. Add the cut tomatoes and cover the pan. Simmer until juices form, then add tomato paste, the spices and one teaspoon of harissa and stir well. Add water and cover pan again; cook for 10 minutes, stirring occasionally. Add half the parsley and half the coriander leaves, nutritional yeast and continue cooking with the lid closed. At the same time cut tofu into small cubes and sauté in olive oil in a separate frying pan, until golden on all sides. Remove lid from shakshuka to reduce sauce to desired consistency. Add fried tofu to shakshuka sauce to absorb the flavours and stir well. Cut halumi cheese into strips and in the same frying pan, sauté until golden on both sides. Taste shakshuka and adjust spices according to taste. Add halumi with remaining parsley and coriander and serve immediately. NOTE: To upgrade shakshuka: 1. Place a slice of grated vegan yellow cheese on top of shakshuka, close the lid and cook until cheese melts. 2. Zucchini and broccoli: slice and add to onions when golden and fry for a few minutes. 3 Corn: add to shakshuka. 5. Eggplant: Dice; and fry together with onions. 6. Spinach: Add together with tofu towards end and wait until spinach reduces.

RkJQdWJsaXNoZXIy NTQ4MDQ5