This shakshuka features tofu in place of eggs/cheese, is balanced with cumin and Aleppo pepper, and is a perfect one-bowl meal!
This shakshuka with tofu is my idea of an ideal breakfast (or lunch, or dinner). It comes together quickly, features in-season ripe tomatoes and peppers, and is high in protein from the tofu. It’s a perfect plant-based equivalent to the traditional eggs that are served with this dish.
WHAT IS SHAKSHUKA?
“According to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Lybian-Tunisian region.” For more details or info, check out this blog post, where it is described in detail.
I’m no expert on Israeli food, but I do know that (as with a lot of recipes), there are many takes on this dish. In essence, the base consists of tomatoes (sometimes peppers) spiced with cumin, and something hot like cayenne (I used Aleppo pepper). Traditionally, one would cook the eggs right over the tomatoes, and sometimes cheese is also added. Traditionally, shakshuka would be served in the pan it’s cooked in, with some sort of bread for dipping into the sauce. People also serve it in other ways, such as in pitas, with hummus, and the list goes on.
What it is, is absolutely delicious. I do hope you try it.
GRAINS THAT PAIR WELL WITH THIS RECIPE
- Buckwheat bread (recipe soon!)
- Lentil bread (recipe soon!)
- Rice
- Bulgur
- Quinoa
- Millet
- Kamut
Shakshuka With Tofu
Ingredients
Veggies
- 2 or 3 medium tomatoes, diced (about 1.5 cups)
- 1/2 red pepper, diced
- 1/2 red or yellow onion, sliced
- 2 garlic cloves, minced
- 1/4 cup tomato paste
Protein
- 4 oz firm or extra firm plain tofu, cut into cubes (as it comes in the package, or seared a little, both are fine)
Seasonings and Extras
- 1/2 tsp toasted cumin seeds (or 1/4 tsp cumin powder)
- 1/4 tsp Aleppo Pepper (chili flakes and cayenne also work, just use less as cayenne is hot ~ or adjust to your taste)
- few sprigs parsley, chopped
- 1/4 cup water
- spinkle of caraway seeds
Instructions
- First, spray the skillet with some oil. Add in the onions, pepper, garlic and salt and sauté until they start to get fragrant. Next, add in the cumin and Aleppo pepper and give them a quick stir to bloom, about 30 seconds.
- Second, add in the tomatoes, tomato paste and water. Cover this mixture, lower the heat and cook until veggies are soft and tomatoes have broken down, about 10 minutes.
- Lastly, throw in the tofu and parsley, stir well to combine, but not too much to crumble the tofu. Sprinkle the top with the caraway seeds and serve.
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