Shakshuka
with Tofu Dumplings over Kasha
Shakshuka—a North African dish now closely associated with Israel—is served any time of day, including at breakfast but also for lunch or dinner. In the largest skillet you have, you make a flavorful tomato sauce, poach some sort of protein in it—eggs in the original, tofu dumplings in our version—and serve it with a starch. Instead of the usual boring white bread, we’re using toasted buckwheat groats (kasha). The combination is, as you see, beautiful. It’s also delicious.
INGREDIENTS
- 3 tablespoons extra virgin olive oil*
- 1/2 cup kasha
- Salt*
- Fresh chiles
- 1 onion
- Pepper*
- 3 cloves garlic
- 1/2 teaspoon cumin
- 1.5 tsp sweet paprika
- 1 can whole tomatoes
- 12 ounces silken tofu
- Fresh parsley
- *not included
INSTRUCTIONS
Put 1 tablespoon oil in a small saucepan over medium heat. Add the kasha and toast, stirring occasionally until it’s fragrant and slightly darker, 1 or 2 minutes. Add 3/4 cup water and a sprinkling of salt and bring to a boil. Lower the heat so it bubbles gently, cover, and cook, undisturbed, until the kasha is tender and the water is absorbed, 10 to 15 minutes; remove the pan from the heat and leave it covered.
Rinse, stem, and chop the chiles. Trim, peel, and chop the onion. Chop the garlic. Put the remaining 2 tablespoons oil in a medium ovenproof skillet over medium-high heat. Add the onions and some or all of the chiles (depending on your affinity for heat), sprinkle with salt and pepper, and cook, stirring occasionally until they’re soft, 3 to 5 minutes. Add the garlic, paprika, and cumin and cook, stirring frequently until the mixture is aromatic, about 1 minute more. Add the tomatoes with their liquid and 1/4 cup water to the pan and bring to a boil. Lower the heat so the mixture bubbles steadily and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce thickens slightly, 10 to 15 minutes. Taste and adjust the seasoning.
Turn the broiler on high and position the rack 6 to 8 inches from the heat. Dollop the tofu mixture on top of the tomato sauce, making 4 dumplings. Put the pan in the oven and cook, checking now and then until the tofu is lightly browned, 5 to 10 minutes. Rinse and dry the parsley; trim the toughest stems and chop enough leaves to measure about 2 tablespoons (save the rest for another use). Serve the shakshuka over the kasha, garnished with parsley.
SIMILAR RECIPES
Sriracha Tofu with Drunken Noodles and Chinese Broccoli
Banh Mi Flatbread with Pickled Veggies and Spicy Mayo
Za’atar Tofu with Lemony Cannellini Beans & Kale Radish Slaw
Tahini Bulgur Bowl with Charred Broccoli & Crispy Tofu
