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Tofu Shakshuka

Middle Eastern · 40 min · Easy · 4 servings

Tofu Shakshuka

A smoky red pepper and tomato sauce, simmered down until it is thick enough to hold a hollow, with seasoned crumbled tofu nestled into the wells where the eggs would go.

~360 cal per serving — Calories are approximate, per serving — a guide only.

high-protein
Plan it:

Method

  1. 1

    Soften the peppers

    ⏱ 12 min

    Heat the olive oil for the base in a large frying pan over medium heat and cook the onion and peppers until soft and beginning to catch at the edges. Add the garlic and cook for another minute.

  2. 2

    Bloom the spices

    ⏱ 2 min

    Stir in the cumin, both paprikas and the cayenne and cook until fragrant, then add the tomato paste and let it darken.

  3. 3

    Simmer the sauce

    ⏱ 20 min

    Tip in the chopped tomatoes, season with salt and pepper, and simmer uncovered, stirring now and then, until thick enough that a spoon leaves a trail across the pan.

  4. 4

    Season the tofu

    Meanwhile, toss the crumbled tofu with the olive oil for the tofu, the turmeric and the black salt. The kala namak is what gives it the sulfurous, eggy note — add it off the heat, as it fades when cooked hard.

  5. 5

    Nestle and finish

    ⏱ 5 min

    Make hollows in the sauce with the back of a spoon and spoon the tofu into them. Cover and warm through for a few minutes, then scatter with parsley and serve straight from the pan with bread for scooping.

Notes

Reduce the sauce further than feels necessary — a loose shakshuka slides off the bread. Kala namak smells strongly of sulfur in the jar; that is correct, and it mellows on the plate.

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