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shakshuka with tofu
Andreea Fegan of www.LittleBitesOfJoy.com

Shakshuka With Tofu

THIS SHAKSHUKA FEATURES TOFU IN PLACE OF EGGS OR CHEESE, IS BALANCED WITH CUMIN AND ALEPPO PEPPER, AND IS A PERFECT ONE-BOWL MEAL!
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Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.