Vegan Tofu and Red Lentil Shakshuka | The Full Helping | Pomi Israel
Heat the olive oil in a large, deep skillet (one with a lid) over medium heat. When the oil is shimmering, add the onion. Cook for 5-7 minutes, stirr…
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Ingredients
- Black salt (kala namak) or coarse sea salt To taste
- Chopped parsley leaves ½ cup
- Cloves garlic 3 minced
- Cooked couscous (or quinoa, rice, millet, pita wedges) For serving
- Dry red lentils, rinsed ½ cup
- Extra firm tofu, pressed if possible 1 block
- Freshly ground black pepper ¼ teaspoon, plus extra for the tofu
- Ground coriander 1 teaspoon
- Ground cumin ½ teaspoon
- Olive oil 1 tablespoon, plus extra for searing the tofu
- Salt ¾ teaspoon
- Water ¼ cup
- White or yellow onion 1 chopped
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