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Vegan shakshuka with quick-pickled onions
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 257
  • Fat about 10g
  • Carbohydrates about 27g
  • Protein about 14g
This is needed
This is needed for 2 people
Tomato sauce
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 garlic clove, finely chopped
  • 1 red onion, sliced
  • 1 pitted dates, chopped
  • 1 tbsp tomato puree
  • 1 organic lemon, use grated zest only
  • 1 tin chopped tomatoes (approx. 230 g)
  • 1 dl water
  • 0.5 tsp salt
  • 1 pinch cinnamon
  • 1 tsp paprika
  • 0.5 tsp harissa
  • 1 bunch coriander, finely chopped
Quick-pickled onions
  • 1 red onion, thinly sliced
  • 1 tsp maple syrup
  • 0.5 tsp cumin
  • 2 tbsp apple vinegar
  • 1 tsp salt
Tofu mixture
  • 200 g silken tofu
  • 3 tbsp chickpeas
  • 0.5 tsp salt or kala namak salt
  • 1 tbsp nutritional yeast
  • 0.25 tsp baking powder
  • 0.25 tsp turmeric
  • 0.25 tsp garlic powder
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And that's how it's done
And that's how it's done
Tomato sauce
Heat the oil in a frying pan. Toast the cumin. Add the garlic, onion and dates, sauté. Add the tomato puree to the pan along with all the other ingredients up to and including half of the coriander, bring to the boil, reduce the heat and simmer the sauce for approx. 15 mins.
Quick-pickled onions
Mix the onion with all the other ingredients up to and including the salt, cover and set aside.
Tofu mixture
In a bowl, thoroughly mix the silken tofu with all the other ingredients up to and including the garlic powder.
To complete
Using a tablespoon, make two wells in the tomato sauce. Spoon the tofu mixture into the wells, cover and leave to solidify over a low heat for approx. 15 mins. Garnish with the remainder of the coriander.