with Poached Tofu and Crispy Kale Chips
Middle Eastern shakshuka tends to be a breakfast dish, but it translates well to dinner. You’ll poach creamy, protein-packed tofu instead of eggs. The sauce comes together fairly quickly, and will gain flavor as it simmers. When you’re ready to dollop the tofu in, use a large, rounded spoon for best results.
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- ¾ cup freekeh
- 1 onion
- 1 red bell pepper
- 2 cloves garlic
- 4 oz red kale
- ½ tsp cumin
- ½ tsp sweet paprika
- ½ tsp red chile flakes
- 1 can fire-roasted tomatoes
- 1 package silken tofu
- Fresh cilantro
- 2 tbsp plus 1 tsp olive oil *
- Salt and pepper*
- *Not included
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.
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.
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.
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.
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.
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!