Guests coming over? Serve this traditional shakshuka with tofu
Shakshuka, a dish of poached tomatoes and spices, hails from North Africa and is popular throughout the Middle East. It's traditionally served for breakfast or brunch, often with eggs. Our version replaces eggs with tofu to create an entirely vegetarian experience. This dish is not only hearty but also rich in plant-based protein. So let's get cooking!
Gather the following ingredients
To prepare this dish, you will need one block of firm tofu, two tablespoons of olive oil, one diced onion, two minced garlic cloves, one diced bell pepper, one can (14 ounces) of crushed tomatoes, one teaspoon of cumin powder, one teaspoon of paprika, half a teaspoon of chili powder (optional), salt and pepper to taste, and chopped parsley for garnish.
Prepare the tofu
Start by pressing the tofu to remove moisture; wrap it in a towel and place a weight on top for ten minutes. Once the moisture is out, crumble the tofu into bite-sized chunks. These should resemble traditional scrambled dishes in appearance. Set these crumbled pieces aside as you prepare the other components, ensuring they're ready to soak up the savory shakshuka flavors later on.
Saute vegetables
In a skillet over medium heat, warm the olive oil, then add the diced onion and minced garlic. Saute these until they become translucent, which should take around three minutes. Following that, introduce the bell pepper and continue to cook, stirring occasionally until it softens. This process will ensure the vegetables are ready to be combined with the spices for the next step.
Spice it up
Stir in cumin powder, paprika, chili powder if using it for some heat; cook these spices with vegetables for another minute to release their flavors. Then pour in the crushed tomatoes along with salt and pepper to taste. Let this mixture simmer on low heat for about five minutes so that all ingredients meld together nicely.
Add tofu & simmer
Gently incorporate the crumbled tofu into the tomato mixture, taking care to distribute it evenly. This step is crucial as it allows the tofu to fully absorb the rich flavors of the sauce. Once mixed, let the skillet simmer for another 10 minutes. During this time, the tofu will become infused with the savory spices and herbs, enhancing its taste and texture without disintegrating.
Serve and enjoy
Once the dish is sufficiently heated, remove it from the heat. Sprinkle a liberal amount of fresh, chopped parsley on top for garnish. Serve immediately with crusty bread or warm pita pockets, which are perfect for scooping up every delicious bit of this vegetarian shakshuka with its unique tofu twist. Enjoy the blend of spices and textures in each bite.
