Dairy-Free Shakshuka with Tofu

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 4 cloves Garlic
• about 790 g Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon each Spices (Paprika, Cumin, Chili Powder)
• 1 block Tofu (Firm)
• 1/4 cup Fresh Parsley

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

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large skillet (e.g., 25.4-30.48 cm) over medium heat (approximately 162.8-176.7°C or 160-175°C) until shimmering. Add the 1 medium onion, diced into 1.27 cm pieces, and the 1 medium red bell pepper, also diced into 1.27 cm pieces, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and become translucent.
2. 2Add the 4 cloves of minced garlic and the 1 teaspoon each of paprika, cumin, and chili powder to the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant.
3. 3Pour in the about 790 g of canned diced tomatoes and stir in the 2 tablespoons of tomato paste. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until the sauce has slightly thickened.
4. 4While the sauce simmers, crumble the 1 block of firm tofu into small, bite-sized pieces. Add the crumbled tofu to the simmering sauce and continue to cook for 5-7 minutes, stirring occasionally, allowing the tofu to absorb the flavors of the sauce.
5. 5Remove the skillet from the heat. Finely chop the 1/4 cup of fresh parsley and sprinkle it over the shakshuka before serving.

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