Dairy-Free Egyptian Style Shakshuka with Tofu

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 3 cloves Garlic
• 28 oz Canned crushed tomatoes
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1/4 teaspoon Cayenne pepper
• 1 block Firm tofu
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons Fresh cilantro

Instructions

1. 1Press the 1 block of firm tofu to remove as much excess water as possible, then crumble it into bite-sized pieces.
2. 2Heat the 2 tablespoons of olive oil in a large 12-inch skillet over medium heat, which is about 350°F (175°C). Add the 1 medium onion and 1 medium red bell pepper, and cook, stirring often, for 5 to 7 minutes, or until they have softened and the onion looks slightly see-through.
3. 3Add the 3 cloves of minced garlic, 1 teaspoon of cumin, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper to the skillet. Cook, stirring constantly, for 1 minute until you can smell the spices strongly, being careful not to burn the garlic.
4. 4Pour in the 28 oz of canned crushed tomatoes. Stir everything together, bring the sauce to a gentle simmer, then reduce the heat to medium-low, about 300°F (150°C). Let it cook uncovered for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Stir the crumbled tofu into the tomato sauce. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well to ensure the tofu is evenly distributed throughout the sauce.
6. 6Continue to simmer the shakshuka over medium-low heat for another 5 minutes, allowing the tofu to heat through and absorb the flavors of the sauce. The sauce should be bubbly around the edges.
7. 7Remove the skillet from the heat. Sprinkle the 2 tablespoons of fresh cilantro over the top. Serve the dairy-free shakshuka hot.

Substitutions

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