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

Roasted Red Pepper Shakshuka

with Za'atar Tofu & Crispy Shallots

DINNER

Root Vegetables Nuts Cashews Bell Pepper Beans/Legumes Quick and Easy High-Protein Middle Eastern Tofu Dinner <600 Calories Cashew Cheese Tomatoes
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
590
FAT
31g
CARBOHYDRATES
63g
PROTEIN
33g

MAIN INGREDIENTS

  1. 1 shallot
  2. 3 garlic cloves
  3. 4 oz roasted red peppers
  4. ¼ oz fresh mint
  5. 14 oz organic extra firm tofu
  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. 2 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see nutrition.
Allergens: soy, tree nut (cashew), wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 400°F. Peel and mince the shallot and garlic. Drain the roasted red peppers. Pick mint leaves from the stems. Drain tofu, pat dry, and crumble into bite-size pieces.

2
Bake the za’atar tofu

Add crumbled tofu, 2 tsp olive oil, za’atar seasoning, and a pinch of salt and pepper to a baking sheet, and toss. Bake until browned in places, 12 to 15 minutes.

3
Make the sauce

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

4
Serve

Place flatbread directly on the oven rack and bake until slightly crisp, 3 to 5 minutes. Add 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. Top with mint leaves and crispy shallots. Serve family style with crispy flatbread on the side. Enjoy!