Chilli Jam Shakshuka
This vegan take on shakshuka includes firm tofu instead of eggs. The traditional Moroccan dish has an asian fusion twist too, using KNORR Thai Sweet Chilli Jam to spice things up.
Casual Dining
Vegetables
Main Meals
Breakfast & Brunch
Australian
Other European
Middle Eastern
Ingredients per serve
To Cook
-
Onion 300.0 g
-
Zucchini 400.0 g
-
Eggplant 400.0 g
-
Red capsicum 300.0 g
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Olive oil 100.0 ml
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Baby spinach 300.0 g
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Frozen peas 150.0 g
Tofu
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Olive oil, extra 75.0 ml
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Firm tofu 800.0 g
To Serve
-
Coriander 20.0 g
Preparation
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To Cook
- Chop onion, zucchini, eggplant, and red capsicum into 2 cm pieces. Heat oil in a large pan over medium heat. Cook vegetables until tender.
- Add KNORR Thai Sweet Chilli Jam and stir to coat. Cook for 3 minutes then add KNORR Italiana Pronto Napoli, KNORR Intense Flavours Roast Umami and frozen peas. Simmer over low heat for 10 minutes.
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Tofu
- Heat extra oil in a large pan. Crumble tofu into large chunks. Fry until golden and heated through. Drain.
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To Serve
- Divide shakshuka between serving bowls, top with tofu and garnish with roughly chopped coriander. Serve with toasted bread if desired.
