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Israeli Shakshuka with Tofu

PREPARATION

15 min(s)

COOKING

20 min(s)

TOTAL

35 min(s)

SERVES

2

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Ingredients


1 1/2 cups organic firm tofu

2 cups canned diced tomato (organic)

3/4 cup red bell pepper

1/2 cup onion

1 teaspoon garlic (chopped)

1/4 cup kalamata black olive

1 teaspoon cumin powder

3/4 teaspoon sea salt

1 teaspoon paprika

Black pepper to taste

Chili powder to taste

2 tablespoons extra virgin olive oil

1/4 cup coriander

Introduction

Shakshuka is one of those recipes you thought you'd have to give up when you cut out eggs and all other animal products from your diet. Luckily, it does not have to be this way. Your Shakshuka can now be enjoyed with tofu instead of eggs. Tofu helps you maintain good cardiovascular health, lower cholesterol levels and is a great source of plant-based protein. It is also said to ease menopause symptoms and can even aid in preventing hair loss. That's a whole lot cleaner and healthier than the cholesterol bomb we call an egg.

Preparation

Peel the onion and cut it into cubes. Peel and finely chop the garlic. Cut the red bell pepper into thin strips or cubes.
Heat up 2 tablespoons of olive oil in a large pan on low to medium heat. Add the chopped onion and fry, stirring frequently until it softens and becomes almost translucent. Add the garlic and red bell pepper and simmer until tender.
Add the tomatoes, olives, cumin, paprika, black pepper, salt and chili. Cook covered for 10 minutes. Once the tomatoes are cooked, remove the lid and stir again. Taste and adjust the seasoning.
With a spoon, make a well on the surface of the sauce. Break the tofu into small pieces. Using the spoon, arrange the tofu on the sauce.
Cover and let simmer for 5-8 more minutes. Remove the lid, sprinkle with chopped coriander and serve immediately.
Dairy Free
Diabetic Friendly
Dinner
Vegan
Low Cholesterol
Middle-Eastern Style