1400 700 vegan roastedredpeppershakshuka horizontal

Roasted Red Pepper Shakshuka

with Za'atar Tofu & Crispy Shallots

dinner

Quick and Easy High-Protein Middle Eastern Tofu Dinner <600 Calories Cashew Cheese Red Pepper Tomatoes
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
580
FAT
29g
CARBOHYDRATES
56g
PROTEIN
35g

MAIN INGREDIENTS

  1. 10 oz Hodo® Organic Firm Tofu
  2. 1 shallot
  3. 3 garlic cloves
  4. 4 oz roasted red peppers
  5. ¼ oz fresh mint
  6. 1 tbsp za'atar seasoning
  7. 2 tsp cumin seeds
  8. 14.5 oz crushed tomatoes
  9. 1 multigrain flatbread
  10. 2 oz Treeline® Cashew Cheese
  11. ¼ cup crispy shallots
  12. 3 tbsp + 2 tsp (6 tbsp + 4 tsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see nutrition.
Allergens: soy, tree nut, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 400°F. Crumble the tofu into bite-size pieces. Peel and mince the shallot(s) and garlic. Drain the roasted red peppers. Pick the mint leaves from the stems.

2
Bake the za’atar tofu

Place the crumbled tofu on a baking sheet and toss with 2 tsp (4 tsp) olive oil, za’atar seasoning, and a pinch of salt and pepper. Bake until browned in places, 12 to 15 minutes.

3
Make the sauce

Heat 3 tbsp (6 tbsp) olive oil in a large skillet over medium-high heat. Add the minced shallot, minced garlic, and cumin seeds. Cook until fragrant, 1 to 2 minutes. Add the red peppers, tomatoes, ½ tsp (1 tsp) salt, and a pinch of pepper. Bring to a simmer and cook until the sauce thickens, 5 to 8 minutes.

4
Serve

Place the multigrain flatbread(s) in the oven, directly on the rack. Bake until slightly crisp, 3 to 5 minutes. Add the baked za’atar tofu to the sauce and simmer 2 to 3 minutes. Remove the roasted red pepper shakshuka from heat and dollop with cashew cheese. Finish with crispy shallots and mint leaves. Serve family style. Enjoy!