MENUS Shakshuka with Tofu Dumplings over Kasha

Shakshuka with Tofu Dumplings over Kasha

Ingredients

  1. 3 tablespoons extra virgin olive oil*
  2. 1/2 cup kasha
  3. Salt*
  4. Fresh chiles
  5. 1 onion
  6. Pepper*
  7. 3 cloves garlic
  8. 1/2 teaspoon cumin
  9. 1.5 tsp sweet paprika
  10. 1 can whole tomatoes
  11. 12 ounces silken tofu
  12. Fresh parsley
  13. *not included

Summary

  • Servings: 2
  • Prep & Cook Time: 45 minutes

Nutrition

  • Calories: 704
  • Fat: 40
  • Carbohydrates: 52
  • Protein: 40

Shakshuka—a North African dish now closely associated with Israel—is served any time of day, including at breakfast but also for lunch or dinner. In the largest skillet you have, you make a flavorful tomato sauce, poach some sort of protein in it—eggs in the original, tofu dumplings in our version—and serve it with a starch. Instead of the usual boring white bread, we’re using toasted buckwheat groats (kasha). The combination is, as you see, beautiful. It’s also delicious.

Instructions

1.
Medium vegan shakshuka with tofu dumplings over kasha step 1

Put 1 tablespoon oil in a small saucepan over medium heat. Add the kasha and toast, stirring occasionally until it’s fragrant and slightly darker, 1 or 2 minutes. Add 3/4 cup water and a sprinkling of salt and bring to a boil. Lower the heat so it bubbles gently, cover, and cook, undisturbed, until the kasha is tender and the water is absorbed, 10 to 15 minutes; remove the pan from the heat and leave it covered.

2.
Medium vegan shakshuka with tofu dumplings over kasha step 2

Rinse, stem, and chop the chiles. Trim, peel, and chop the onion. Chop the garlic. Put the remaining 2 tablespoons oil in a medium ovenproof skillet over medium-high heat. Add the onions and some or all of the chiles (depending on your affinity for heat), sprinkle with salt and pepper, and cook, stirring occasionally until they’re soft, 3 to 5 minutes. Add the garlic, paprika, and cumin and cook, stirring frequently until the mixture is aromatic, about 1 minute more. Add the tomatoes with their liquid and 1/4 cup water to the pan and bring to a boil. Lower the heat so the mixture bubbles steadily and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce thickens slightly, 10 to 15 minutes. Taste and adjust the seasoning.

3.
Medium vegan shakshuka with tofu dumplings over kasha step 3

Turn the broiler on high and position the rack 6 to 8 inches from the heat. Dollop the tofu mixture on top of the tomato sauce, making 4 dumplings. Put the pan in the oven and cook, checking now and then until the tofu is lightly browned, 5 to 10 minutes. Rinse and dry the parsley; trim the toughest stems and chop enough leaves to measure about 2 tablespoons (save the rest for another use). Serve the shakshuka over the kasha, garnished with parsley.