Roasted Red Pepper Shakshuka
with Za'atar Tofu & Crispy Onions
Shakshuka is a savory, saucy dish originally from Ottoman North Africa, now popular across many cuisines in the Middle East. It typically consists of eggs poached in richly spiced, stewed tomatoes with roasted peppers, though many enjoy it with crumbled feta cheese and pita. This version of shakshuka uses tender crumbles of tofu in place of eggs or feta, and crispy onions for added crunch.
INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and crumbled
- 1 tbsp za'atar seasoning
- 3 garlic clove, peeled and thinly sliced
- 1 tsp cumin seeds
- 4 oz roasted red peppers
- 4 oz + 4 oz *
- 13.76 oz crushed tomatoes
- 2 flatbreads
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 0.25 oz mint, leaves picked
- 1/4 cup crispy onions
- 2 tbsp + 2 tsp olive oil*
- Salt*
- Pepper*
INSTRUCTIONS
Preheat oven to 400°F. Add tofu, za’atar, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Bake until browned in places, 10 to 12 minutes. (4-serving meal: use 4 tsp olive oil)
Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic and cumin seeds. Cook until fragrant, 1 to 2 minutes. Add roasted red peppers, crushed tomatoes, ½ tsp salt, and a pinch of pepper. Bring sauce to a simmer and cook until thickened, 5 to 8 minutes. (4-serving meal: use ¼ cup olive oil, 1 tsp salt)
Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Add za’atar tofu to sauce and continue to simmer, 2 to 3 minutes. Remove roasted red pepper shakshuka from heat and dollop with herb garlic cheese. Top with mint and crispy onions. Serve family style with flatbreads. Tuck in!
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