Vegan Shakshuka

Ingredients

• 800 g kale
• 200 g collard greens
• 1 Red Onion
• 2 Garlic cloves
• 250 g wild rice
• Salt
• 3 tbsp olive oil
• 400 g canned diced tomatoes
• 2 tsp Paprika powder
• 3 tsp harissa (5 g; Arabic spice blend)
• Pepper
• 80 g pumpkin puree
• 1 tsp Cornstarch
• 200 g silken tofu
• 2 sprigs marjoram
• 1 tsp sumac (Middle Eastern spice)
• 1 tsp sesame seeds (black and white)

Instructions

1. 1.

   Clean, wash, and strip the green from the ribs of the collard greens. Slice kale and collard greens into strips. Peel and finely chop onion and garlic.

2. 2.

   Bring rice to a boil in double the amount of salted water and simmer covered over low heat for 25–30 minutes. Remove from heat, fluff, and let stand for 5 minutes.

3. 3.

   Meanwhile, heat 2 tbsp oil in a deep skillet. Add onion and garlic and sauté until translucent over medium heat for about 3 minutes. Add kale and collard greens and cook until golden brown in 3–5 minutes. Deglaze with a splash of water, add tomatoes, and simmer for about 10 minutes; then season with paprika, harissa, salt, and pepper.

4. 4.

   In a separate bowl, mix pumpkin puree with remaining oil, ½ tsp cornstarch, 1–2 tbsp water, and a pinch of salt. Combine tofu with the rest of the cornstarch and season. In the skillet, form four hollows in the vegetable mixture, place tofu cream into each hollow, and top with pumpkin cream. Cover the pan and let the Shakshuka simmer over low heat for about 10 minutes. Rinse marjoram, pat dry, and tear into small pieces. Sprinkle vegan Shakshuka with marjoram, sumac, and sesame seeds and serve over rice.