Shakshuka itself is a Middle Eastern dish that consists of eggs poached in a spicy tomato sauce, which is not only delicious but also packed with nutrients. Now, with the substitution of protein-rich tofu, this dish has become even more nutritious and satisfying. Tofu is a great source of plant-based protein, iron, and calcium, making it an excellent alternative to animal products. This vegan-friendly breakfast powerhouse is not only perfect for those following a plant-based diet, but for anyone looking for a healthy and filling breakfast option.
Betr Tofu Shakshuka
Betr Tofu Shakshuka
4
5 minutes
20 minutes
Main Dish
Shakshuka itself is a Middle Eastern dish that consists of eggs poached in a spicy tomato sauce, which is not only delicious but also packed with nutrients. Now, with the substitution of protein-rich tofu, this dish has become even more nutritious and satisfying. Tofu is a great source of plant-based protein, iron, and calcium, making it an excellent alternative to animal products. This vegan-friendly breakfast powerhouse is not only perfect for those following a plant-based diet, but for anyone looking for a healthy and filling breakfast option.
Ingredients
1 tbsp avocado oil
1/2 yellow onion, chopped
1 clove fresh garlic, minced
1 bell pepper, chopped
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp Himalayan pink sea salt
3 cups canned organic diced tomatoes (no salt)
1/2 cup fresh basil leaves, chopped (reserve a few whole leaves for garnish)
1/2 cup fresh flat leaf parsley, chopped (reserve a little whole for garnish)
7 oz silken firm tofu
Directions
Preheat oven to 375°
Take 3/4 of the tofu and cut into 1/4" to 3/8" slices. Crumble the remaining tofu. Set slices and crumbles aside on paper towels or a clean dish towel to drain excess liquid
Heat oil in a large oven-safe skillet over medium-high heat. Add onion and bell pepper and cook until soft (about 3 to 5 minutes)
Add garlic, cumin, paprika, and salt. Sitr until combined and fragrant (about 30 seconds)
Add tomatoes with juice if you prefer a thinner sauce. If you prefer a thicker sauce, leave some or all of the juice out. Roughly crush the tomatoes with a spatula. Bring to a simmer, stirring occasionally
Stir in basil and parsley
Arrange the tofu slices on top of the sauce, pressing them into the sauce to about half of their thickness, leaving the tops exposed
Transfer the skillet to the oven and bake for about 10 minutes, or until the tofu has crisped on top
While the Shakshuka is baking, Place the tofu crumbles on parchment paper in a pie tin or dish and place in the oven to crisp them up just a bit as well
- Garnish with tofu crumbles, extra parsley and basil, scoop into separate bowls, and enjoy!
