Servings: 4
Ingredients
- 1 Tbsp extra virgin olive oil
- ½ yellow onion Chopped.
- 1 clove fresh garlic Minced.
- 1 bell pepper Chopped.
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp Himalayan pink sea salt
- 3 cups canned organic diced tomatoes (no salt)
- ½ cup fresh basil leaves Chopped (reserve a few whole leaves for garnish).
- ½ cup fresh flat leaf parsley Chopped (reserve a little whole for garnish).
- 7 oz silken firm tofu
Instructions
- 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.
- Sitr 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!
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