veggie-packed-tofu-shakshuka

Veggie Packed Tofu Shakshuka

Ingredients

By Joy Blakeslee, RDN
  • 1 pound (16-ounce) package of medium-firm tofu, drained
  • 1/2 teaspoon ground turmeric (to add color to tofu), optional 
  • 1/2 teaspoon salt
  • 2 tablespoons soybean oil
  • 1 medium onion, peeled, halved and sliced into 1/4-inch-wide slices
  • 1 medium red or yellow bell pepper, seeded and cut into 1/2-inch square pieces
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 2 tablespoons tomato paste
  • 2 cans (14 ounces each) whole tomatoes, packed in juice
  • 1/4 cup fresh flat-leaf parsley, roughly chopped

Instructions

  1. Cut tofu into 8 square, 2-ounce pieces. Trim the edges of tofu pieces to create round corners so tofu pieces look like eggs if desired. Sprinkle evenly with turmeric and salt. Place on paper towels to drain.
  2. Heat oil in a 10-inch skillet over medium heat. Add onions and sauté for 5 minutes until onions begin to caramelize. Add bell pepper, garlic, cumin, and paprika and continue sauteing for 5 to 7 minutes until vegetables are lightly caramelized.
  3. Add tomato paste and stir to combine. Pour in canned tomatoes and parsley. Stir and bring to a gentle simmer. Arrange tofu pieces on top of the tomato mixture and cook for 10 minutes to reduce the liquid by about half.