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