Tofu Purgatory
Kala Namak makes tofu taste just like eggs to me. I use the silken or soft tofu. For this photo, I used extra firm tofu because it is all I had. Although I whipped it, I could not get the soft texture I would have wanted but the flavor was just what I wanted.
Servings: 1 Cup
Ingredients
- 1 Tsp Garlic Powder
- 1/2 Tbsp Ground Cumin
- 1/2 Tbsp Ancho Chili Powder
- 1 Tsp Mexican Oregano May sub Marjoram
- 1 Tbsp Black Pepper
- 1/2 Tsp Himalayan salt
- 2 Cups Whole Peeled tomatoes in a jar I use an 18 oz. jar of Jovial whole tomatoes.
- 1/4 Sweet onion
- 1 Serrano pepper
- 6 Oz Silken or soft organic tofu 1/2 of a tub.
- 2 Tbsp Kala Namak
- 1/4 Tsp Turmeric
Instructions
- Drain the tofu and place into a bowl. Add the Kala Namak salt and stir to blend. If using a firmer tofu, I recommend using the blender with 1/4 cup of unsweetened plant milk. Allow to sit for the flavors to blend.
- Add all seasonings except for the turmeric, to the tomatoes.
- Slice your serrano lengthwise and remove the seeds. Chop into a small dice.
- Peel onion and chop about 1 quarter into a small dice.
- Add peppers and onions to the tomatoes and pour the mixture into a baking skillet that has a lid.
- Make a small well into the center of your tomato mixture and pour your tofu there. Place the turmeric in the center of the tofu and gently swirl it with a toothpick to create an "egg yolk". Turmeric does not add flavor but does add color. Crushed annatto seed could also be used.
- Sprinkle with coarse ground black pepper.
- Cover and bake for 30 minutes at 350 ° F. This is a good time to do something else like hash browns!
- Take out of the oven and remove the lid when you are prepared to serve.
Notes
A Snap Pea Sheep recipe
Kala Namak is a salt created by volcanic and has an intense sulfuric taste and smell. It is also very salty meaning you do not add any extra salt without tasting this first.
Shakshouka (Shack SHOO Ka) is a Turkish dish but I understood it was made with tomatoes, peppers, onion, garlic and sometimes cumin.
Sounded Mexican to me!
Further research revealed the Turkish dish may also have paprika, cayenne and nutmeg added. To make it truly Turkish, I would use Maras, Urfa Biber or Aleppo chili's instead of serrano or other Western chili. I would recommend SMOKED Paprika if you are going authentic as the Turkish peppers tend to have a smoky flavor.
You could also make this with my Spicy Marinara Sauce for an Italian version of tomatoes and eggs. Here is the recipe for my Spicy Marinara Sauce .