1400 700 vegan shakshuka hero 1

Shakshuka

with Poached Tofu and Crispy Kale Chips

dinner

Middle Eastern Dinner Leafy Greens Tofu Nut-Free High-Protein Quick and Easy Comfort Foods Winter Recipes Seasonal Menu Summer Recipes Spring Recipes
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
610
FAT
22g
CARBOHYDRATES
79g
PROTEIN
28g

MAIN INGREDIENTS

  1. ¾ cup freekeh
  2. 1 onion
  3. 1 red bell pepper
  4. 2 cloves garlic
  5. 4 oz red kale
  6. ½ tsp cumin
  7. ½ tsp sweet paprika
  8. ½ tsp red chile flakes
  9. 1 can fire-roasted tomatoes
  10. 1 package silken tofu
  11. Fresh cilantro
  12. 2 tbsp plus 1 tsp olive oil *
  13. Salt and pepper*
  14. *Not included
Allergens: Wheat, Soy

TOOLS

  • Large skillet
  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Make the freekeh

Preheat the oven to 375°F. Add the freekeh, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, and cook until all of the water is absorbed and the grains are tender, about 20 to 25 minutes.

2
Prepare the vegetables

Peel and slice the onion. Deseed and thinly slice the red bell pepper. Peel and slice the garlic. Destem the red kale and hand tear the leaves into large pieces.

3
Start the shakshuka

Place a large skillet over medium-high heat with 2 tbsp olive oil. Add the sliced onion and red bell pepper, reduce heat to medium, and cook until soft, about 6 to 8 minutes. Add the garlic, cumin, paprika, and a pinch of the red chile flakes, and cook until fragrant, about 1 minute. Add the fire-roasted tomatoes and ½ cup water. Simmer until the sauce has thickened slightly, about 8 to 10 minutes.

4
Make the kale chips

Add the red kale leaves to a baking sheet and toss with 1 tsp olive oil. Sprinkle with salt and pepper. Roast until crisp, about 8 to 10 minutes.

5
Dollop the tofu

Taste and season the shakshuka sauce with salt and pepper. Open the silken tofu. Use a large spoon to gently scoop out dollops of tofu and drop them into the sauce. Sprinkle with salt and pepper.

6
Serve and enjoy

Chop the cilantro leaves and tender stems. Divide the freekeh between large plates and top with the shakshuka. Sprinkle with cilantro and serve with the crispy kale chips. Dig in!