I’ve been eyeing shakshuka recipes for a long ass time, so I say it’s time to give the people what they want.
Shakshuka, which is considered by some to be one of the most perfect egg dishes (aside from the Pinterest favorite of egg-baked-inside-avocado, which has never made sense to me because, hello, hot avocado = not good) originated in Tunisia. It’s actually a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines traditionally served in a cast iron pan or tajine with bread to mop up the sauce (or so my friend Wikipedia told me).
I love all things saucy and tomatoey and spicy, so I decided it was time to stop thinking that this needs to be an eggy dish. If eggs aren’t your thing, these little tofu triangles are the perfect vehicle for sopping up the delicious flavors and cooling off your mouth as you shove piping hot tomatoes into it like your life depends on it (that’s what I did). If eggs ARE your thing, feel free to use them in place of the tofs.
Adapted from the NYT
- 2-3 Tablespoons olive oil
- 1 large onion (or two small ones) sliced thinly
- 1 large bell pepper (red or green) sliced thinly
- 5 cloves of garlic, sliced thinly
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- salt + pepper
- 1 can crushed tomatoes (28 oz, include liquid)
- 1 package tofu, drained and pressed to remove all liquid
- parsley or cilantro, for garnish
Preheat oven to 350*
1. Pour the oil into a large skillet over medium heat. Add onion and pepper and cook for 18-20 minutes, until everything is soft. Add garlic and cook another 1-2 minutes. Stir in the cumin, cayenne, and paprika. Add the canned tomatoes and 1 teaspoon each of salt and pepper. Reduce the heat and simmer until the mixture has thickened, about 10 minutes.
2. Slice the drained tofu into small triangles about 1/2″ thick. Layer on top of the sauce, then transfer the pan to the heated oven. Cook 12-15 minutes, until the sauce is bubbling and the tofu is hot. Garnish with parsley or cilantro and serve with warm toasted bread.