Roasted Red Pepper Shakshuka
with Za'atar Tofu & Crispy Shallots
INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and crumbled
- 1 tbsp za'atar seasoning
- 1 shallot, peeled and sliced
- 3 garlic cloves, peeled and sliced
- 2 tsp cumin seeds
- 4 oz roasted red peppers, drained
- 14 oz crushed tomatoes
- 2 flatbreads
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- ¼ oz fresh mint, leaves picked from the stems
- ¼ cup crispy shallots
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 400°F. Add 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, 10 to 12 minutes. (4-serving meal: use 4 tsp olive oil)
Heat 2 tbsp olive oil in a large 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 4 tbsp olive oil, 1 tsp salt)
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 herb garlic cheese. Top with mint leaves and crispy shallots. Serve family style with crispy flatbread on the side. Bon appétit!
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CHIPOTLE TOFU TACOS with Radish Escabeche & Cilantro Crema
RANCHERO BOWLS with Cumin Roasted Vegetables & Serrano Yogurt
MINTED SPINACH SOUP with Ras El Hanout Carrots & Yogurt
BEET & COCONUT BACON FLATBREADS with Herbed Cashew Cheese
