Shakshuka with Tofu Scramble (Egg-Free)

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 medium Bell peppers (red or yellow), chopped
• 3 cloves Garlic, minced
• about 790 g Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 block Firm tofu, crumbled
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric
• 2 tablespoons Fresh cilantro, chopped

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

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, chopped, and the 2 medium bell peppers, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
2. 2Add the 3 cloves of garlic, minced, to the skillet and cook for 1 minute more, until you can smell its fragrance.
3. 3Stir in the about 790 g canned crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon smoked paprika, 1 teaspoon cumin, 0.5 teaspoon chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 15 minutes, stirring occasionally.
4. 4While the tomato sauce is simmering, prepare the tofu scramble. Crumble the 1 block firm tofu into a medium bowl. Add the 2 tablespoons nutritional yeast and 0.5 teaspoon turmeric to the bowl with the tofu. Mix everything together until the tofu is evenly coated.
5. 5Uncover the skillet. Sprinkle the prepared tofu scramble mixture evenly over the simmering tomato sauce.
6. 6Cover the skillet again and cook for 5 minutes, or until the tofu scramble is heated through.
7. 7Remove the skillet from the heat. Garnish the shakshuka with the 2 tablespoons fresh cilantro, chopped. Serve hot.

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