Dairy-Free and Egg-Free Shakshuka with Tofu

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 3 cloves Garlic
• about 790 g Crushed tomatoes
• 2 tbsp Tomato paste
• 1 tsp each Spices (cumin, paprika, chili powder)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 block Firm tofu
• 1/4 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet on the stovetop and add the 2 tablespoons of olive oil. Heat the oil over medium heat, which is about 175°C, until it shimmers.
2. 2Add the 1 medium onion, cut into small pieces, and the 1 medium red bell pepper, also cut into small pieces, to the hot oil. Cook and stir them for 5 to 7 minutes, or until they begin to look soft and slightly see-through.
3. 3Add the 3 cloves of garlic, minced, to the skillet. Stir constantly for 1 minute until you can smell the garlic, being careful not to let it burn.
4. 4Pour in the about 790 g can of crushed tomatoes and add the 2 tablespoons of tomato paste. Stir in the 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together well.
5. 5Bring the tomato mixture to a gentle simmer, which is when small bubbles appear on the surface. Let it cook uncovered for 10 minutes, stirring every few minutes, until the sauce has thickened slightly.
6. 6Take the 1 block of firm tofu and crumble it directly into the simmering sauce. Stir the crumbled tofu into the sauce so it is evenly distributed.
7. 7Continue to simmer the shakshuka for another 5 minutes, stirring occasionally, allowing the tofu to heat through and absorb the flavors of the sauce. The sauce should be thick and the tofu should be hot.
8. 8Remove the skillet from the heat. Sprinkle the 1/4 cup of fresh parsley evenly over the top. Serve immediately, perhaps with some dairy-free and egg-free pita bread or crusty bread.

Substitutions

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