Roasted Red Pepper Shakshuka with Za'atar Tofu & Crispy Shallot

Roasted Red Pepper Shakshuka

with Za'atar Tofu & Crispy Shallot

GET RECIPES DELIVERED
dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
2
CALORIES
560
FAT
29g
CARBOHYDRATES
51g
PROTEIN
34g

MAIN INGREDIENTS

  1. 15.5 oz Nasoya® Organic Extra 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® Scallion Cashew Cheese
  11. ¼ cup crispy shallots
  12. 3 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see nutrition.
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 400°F. Drain the tofu and pat dry with paper towels. Hand tear the tofu into bite-sized pieces. Peel and mince the shallot and garlic. Drain the roasted red peppers. Pick the mint leaves from the stems.
2
Bake the za’atar tofu
Add the tofu to a baking sheet and toss with za’atar seasoning, 2 tsp olive oil, and a pinch of salt and pepper. Bake until golden brown, about 12 to 15 minutes.
3
Make the sauce
Place a large skillet over medium-high heat with 3 tbsp olive oil. Once the oil is hot, add the minced shallot, garlic, and cumin seeds. Cook until fragrant, about 1 to 2 minutes. Add the roasted red peppers, crushed tomatoes, ½ tsp salt, and a pinch of pepper. Bring to a simmer and cook until the sauce thickens, about 5 to 8 minutes.
4
Serve
Place the flatbread directly on the oven rack and bake until hot, about 3 to 5 minutes. Add the baked za’atar tofu to the sauce and simmer for 2 to 3 minutes. Remove the shakshuka from the heat and dollop with Scallion Cashew Cheese. Sprinkle with mint leaves and crispy shallots. Serve family-style, with hand-torn flatbread on the side. Enjoy!