Quick and Easy Tofu Shakshuka

Shakshuka is a saucy dish of tomatoes, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The traditional version with poached eggs has existed in Mediterranean cultures for centuries, but I have modernized it by substituting tofu for eggs.

Ingredients

2 - 10 oz cans Rotel Tomatoes, do not drain

1 - 15 oz can chickpeas, drained and rinsed

1/2 cup chopped green pepper

1 tsp ground cumin

1 tsp smoked paprika

1 - 14 oz package extra firm tofu

4 tsp of Tofu Seasoning or black kala namak and turmeric

Fresh grinding of black pepper

Instructions

1. Drain tofu and put between a layer of paper towels. Place a weight like a heavy skillet on top of the tofu to squeeze out the moisture. Let tofu sit for at least 30 minutes, until the paper towels stop absorbing moisture. Slice into 1/2” think pieces. Sprinkle the top side with either the Tofu Seasoning or sprinkle with the black kala namak and turmeric. Be careful if using the black kala namak and turmeric, a little bit goes a long with with both of these. Set aside.

2. In a large skillet over medium -high heat add the Rotel Tomatoes, chickpeas, green pepper, cumin, smoked paprika and simmer for 10 minutes. Taste the tomato mixture and add more cumin and/or smoked paprika to your liking.

3. Place the sliced tofu on top of the tomato mixture pressing it down into the liquid a bit, cover and simmer an additional 10 minutes. Top with a fresh grinding of black pepper.

4. Serve with whole grain crusty bread for dipping, you don’t want to leave any of that delicious sauce behind!

Serves 4

Note:

• For a fun presentation cut your tofu slices into circles.

• Black Kala Namak is a sulphurous smelling rock salt used in South Asia, giving tofu an egg flavor.

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