Go Back
shakshuka with tofu

Shakshuka With Tofu

Andreea Fegan, www.FeedingTheRealYou.com
THIS SHAKSHUKA FEATURES TOFU IN PLACE OF EGGS OR CHEESE, IS BALANCED WITH CUMIN AND ALEPPO PEPPER, AND IS A PERFECT ONE-BOWL MEAL!

Ingredients
  

Veggies

  • 2 or 3 medium tomatoes, diced (about 1.5 cups)
  • 1/2 red pepper, diced
  • 1/2 yellow or red 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
  • sprinkle 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.

Notes

For those measuring, this counts towards vegetables (which I often sub out for fruit for breakfast) and protein. This makes a lot of shakshuka, so I don't mind having it for dinner. For breakfast, just adjust to your preferred veggie/fruit portion.