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Roasted Red Pepper Shakshuka with Za'atar Tofu & Crispy Shallots
2 or 4 Serving Dinner

Roasted Red Pepper Shakshuka

with Za'atar Tofu & Crispy Shallots

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.

Tags: High-Protein Chef's Choice Less Prep High Fiber
SERVINGS
PREP & COOK TIME
35 min
CALORIES
820
FAT
30g
CARBOHYDRATES
99g
PROTEIN
42g

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INGREDIENTS

  1. 10 oz organic extra firm tofu, patted dry and crumbled
  2. 1 tbsp za'atar seasoning
  3. 1 shallot, peeled and sliced
  4. 3 garlic cloves, peeled and sliced
  5. 1 tsp cumin seeds
  6. 4 oz roasted red peppers
  7. 14 oz crushed tomatoes
  8. 2 flatbreads
  9. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  10. 0.25 oz mint, leaves picked
  11. 1/4 cup crispy onions
  12. 2 tbsp + 2 tsp olive oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame, soy, tree nuts (cashew), wheat
Tools: Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
820
FAT
30g
CARBOHYDRATES
99g
PROTEIN
42g

Get Recipes Delivered

INSTRUCTIONS

1
Bake the za’atar tofu

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)

2
Make the sauce

Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add shallot, 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)

3
Serve

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 shallots. Serve family style with crispy flatbreads. Tuck in!

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