Ingredients
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For the crispy tofu:
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1 block firm or extra-firm tofu (about 1 pound)
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Olive oil
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Lemon juice
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Salt
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Pepper
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For the shakshuka sauce:
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1/2 cup tomato puree
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1 can (14.5 ounces) no-salt-added diced tomatoes
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper
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1/2 teaspoon harissa paste (more or less depending on desired spiciness)
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1/4 cup water
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Salt and pepper to taste
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For the eggs:
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As many eggs as you like (we used 6)
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For the scrambled tofu mixture:
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1 block extra-firm silken tofu, drained and crumbled
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½ cup water chestnuts, canned and drained (optional)
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2 green onions, chopped
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1 clove garlic, minced
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2 tsp gochujang (Korean chili paste), more to taste if desired
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2 tbsp soy sauce
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Salt and pepper to taste
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For serving:
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Cooked white rice (about 1 cup per person)
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Chopped green onions and sesame seeds for garnish
Directions
Sub_title: A Delicious, Protein-Packed Morning Meal from North African Cuisine
Description: This flavorful shakshuka gets its heat from harissa and cayenne pepper, while chickpeas and crispy tofu give it a hearty texture. It’s perfect for satisfying your taste buds on cold mornings!
Ingredients:
For the crispy tofu:
* 1 block firm or extra-firm tofu (about 1 pound)
* Olive oil
* Lemon juice
* Salt
* Pepper
For the shakshuka sauce:
* 1/2 cup tomato puree
* 1 can (14.5 ounces) no-salt-added diced tomatoes
* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon harissa paste (more or less depending on desired spiciness)
* 1/4 cup water
* Salt and pepper to taste
For the eggs:
* As many eggs as you like (we used 6)
Instructions:
1. Make the crispy tofu: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Slice the tofu into 1/2-inch cubes. In a large bowl, whisk together 1/4 cup of water and the lemon juice until well combined. Add the tofu and toss to coat evenly. Let marinate for at least 10 minutes.
2. Meanwhile, prepare the shakshuka sauce: Heat a medium skillet over medium-high heat. Add the olive oil, onion, and garlic. Saute until the onions are translucent, about 5 minutes. Stir in the tomato puree, diced tomatoes, cumin, paprika, cayenne pepper, and harissa paste. Bring the mixture to a simmer and cook uncovered for 10 minutes.
3. Stir in the water and salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to blend. Set aside.
4. Prepare the egg poaching dish: Fill a large pot with enough water to reach just below the rim of a 12-inch cast iron skillet. You will be using the skillet later. Add the vinegar and bring the water to a gentle simmer. Crack each egg into a separate ramekin or small bowl. Using a slotted spoon, carefully slide the eggs into the simmering water one by one. Cook for about 3 minutes per side, or until the whites are set but the yolks remain runny. Remove the eggs from the water using a slotted spoon and place them in a colander set over a bowl to drain off excess water.
5. Assemble the shakshuka: Place 1/2 of the shakshuka sauce in the bottom of the cast iron skillet. Top with half of the tofu cubes, distributing them evenly. Sprinkle with 1/4 cup of freshly chopped parsley. Carefully crack an egg into the center of each hole in the tofu cube layer. Season lightly with salt and pepper.
6. Bake for 10-12 minutes, or until the egg whites are set and the yolks begin to thicken. Serve immediately, garnished with additional parsley if desired. Enjoy!
Serving size: Makes 6 hearty portions.
Difficulty: Easy
Estimated Nutrition Per Serving (based on 1 serving):
Calories: 425
Total Fat: 18g
Saturated Fat: 4g
Cholesterol: 120mg
Sodium: 1,040mg
Carbohydrates: 30g
Net Carbs: 2
Steps
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1
Done
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Make the crispy tofu: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Slice the tofu into 1/2-inch cubes. In a large bowl, whisk together 1/4 cup of water and the lemon juice until well combined. Add the tofu and toss to coat evenly. Let marinate for at least 10 minutes. |
|
2
Done
|
Meanwhile, prepare the shakshuka sauce: Heat a medium skillet over medium-high heat. Add the olive oil, onion, and garlic. Saute until the onions are translucent, about 5 minutes. Stir in the tomato puree, diced tomatoes, cumin, paprika, cayenne pepper, and harissa paste. Bring the mixture to a simmer and cook uncovered for 10 minutes. |
|
3
Done
|
Stir in the water and salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to blend. Set aside. |
|
4
Done
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Prepare the egg poaching dish: Fill a large pot with enough water to reach just below the rim of a 12-inch cast iron skillet. You will be using the skillet later. Add the vinegar and bring the water to a gentle simmer. Crack each egg into a separate ramekin or small bowl. Using a slotted spoon, carefully slide the eggs into the simmering water one by one. Cook for about 3 minutes per side, or until the whites are set but the yolks remain runny. Remove the eggs from the water using a slotted spoon and place them in a colander set over a bowl to drain off excess water. |
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5
Done
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Assemble the shakshuka: Place 1/2 of the shakshuka sauce in the bottom of the cast iron skillet. Top with half of the tofu cubes, distributing them evenly. Sprinkle with 1/4 cup of freshly chopped parsley. Carefully crack an egg into the center of each hole in the tofu cube layer. Season lightly with salt and pepper. |
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6
Done
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Bake for 10-12 minutes, or until the egg whites are set and the yolks begin to thicken. Serve immediately, garnished with additional parsley if desired. Enjoy! |
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7
Done
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In a large bowl, combine the tofu mixture ingredients and mix well. Set aside. |
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8
Done
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Heat a non-stick pan over medium heat and swirl in 1 tsp oil. Add the tofu mixture and spread evenly. Cook for about 3-4 minutes, stirring occasionally. |
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9
Done
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As the tofu begins to set, add the sliced bell peppers, carrots, and zucchini. Continue cooking until the vegetables are tender, another 2-3 minutes. Season with salt and pepper as desired. |
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10
Done
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Meanwhile, divide the cooked rice among four bowls. Top each portion with the scrambled tofu and vegetable mixture. Garnish with additional green onions and sesame seeds if desired. |
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11
Done
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4. |
