Moroccan Shakshuka with Tofu
A vibrant and spicy shakshuka featuring crumbled tofu instead of eggs, simmered in a flavorful tomato and pepper sauce seasoned with Moroccan spices.
Ingredients
- 1 block Firm Tofu
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 mixed Bell Peppers
- 3 cloves Garlic
- 1 can Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Harissa Paste
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/4 cup Cilantro
Instructions
- 1Press tofu to remove excess water. Crumble into small pieces.
- 2Heat olive oil in a large skillet over medium heat. Sauté onion and bell peppers until softened.
- 3Add garlic and cook for 1 minute more.
- 4Stir in diced tomatoes, tomato paste, harissa paste, cumin, and paprika.
- 5Simmer for 10 minutes, stirring occasionally.
- 6Add crumbled tofu to the sauce and cook for another 5-7 minutes, until heated through.
- 7Garnish with fresh cilantro before serving.
Substitutions
Egg → Firm Tofu
Provides protein and substance.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.