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Plant-Based Shakshuka with Shish Taouk Tofu and Garlic Bread

by Jenn Zimmerman

Shakshuka, a tomato and egg-based North African and Israeli dish, is a staple come the winter months in our home. Only, we make ours with marinated tofu instead of eggs and the results are spectacular.

Why we love it: the citrusy tang of our Shish Taouk Tofu is in perfect contrast to the sweet smokiness of this shakshua sauce. Pile both atop homemade garlic bread for utter amazingness.

Serves 4

Ingredients

  • 1 package Epic Shish Taouk Tofu
  • 3 + 1 TBSP extra virgin olive oil
  • 1 700ml can diced tomatoes
  • 2 red bell peppers, thinly sliced
  • 2 medium onions, thinly sliced
  • 2 TBSP smoked paprika
  • 1 TBSP ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp red chile flakes
  • Salt to taste 
  • 2 + 1 cloves garlic, crushed
  • 1/4 cup butter, melted
  • 1 baguette, halved, length-wise
  • Chopped cilantro or parsley for garnish
Preparation
  1. Pre-heat oven to 400* C
  2. In a large pot, heat 3 TBSP olive oil over medium-high heat. Add peppers and onions and sprinkle with salt; cook for 15-20 minutes until soften and slightly charred.
  3. Add spices: smoked paprika, cumin, black pepper, chile flakes. Cook for 1 minute, stirring constantly. Add 2 cloves crushed garlic and cook for 30 seconds longer, stirring constantly.
  4. Add tomatoes and simmer briskly over medium heat for 10 minutes.
  5. In a non-stick pan, heat 1 TBSP oil over med-high heat; add tofu & sautée 7-10 mins, until golden and crispy.
  6. In a small bowl, add 1 clove crushed garlic to the melted butter. Stir to combine and brush onto baguette halves. Bake the baguette for 8-10 minutes.
  7. Serve by scooping Shakshuka into bowls and top with Shish Taouk tofu. Garnish with chopped cilantro and use your garlic bread to soak up the sauce!

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