Roasted Red Pepper Shakshuka
with Za'atar Tofu & Crispy Shallots
- 10 oz Hodo® Organic Firm Tofu
- 1 shallot
- 3 garlic cloves
- 4 oz roasted red peppers
- ¼ oz fresh mint
- 1 tbsp za'atar seasoning
- 2 tsp cumin seeds
- 14.5 oz crushed tomatoes
- 1 multigrain flatbread
- 2 oz Treeline® Cashew Cheese
- ¼ cup crispy shallots
- 3 tbsp + 2 tsp (6 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
- Large nonstick skillet
- Baking sheet
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.
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.
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.
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!