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?Tofu Shakshuka (gluten-free, with oil-free option)-swipe for ingredients (Serves 3-4)? Here’s a comforting recipe that I think you will enjoy. I included several substitutes to make it very pantry-friendly. I think we need options at this time! I hope you are all safe and well. Sending love?.
✅Recipe: {For oil-free option, bake tofu cubes at 400F on lined baking sheet until golden, about 15 minutes. Cook onions and peppers in veggie broth instead of oil.} ✅Press 1-14oz block extra-firm tofu to remove excess liquid. Cut into about 3/4-inch cubes. ✅Season with pinch salt and white pepper. ✅Heat a little olive oil in non-stick skillet and pan fry tofu until golden brown on all sides. ✅Remove from skillet. Add a little more olive oil and sauté 1 chopped red (or yellow) onion and 2 small thinly sliced (like fajita style) red bell peppers (or 1 large red bell pepper) about 4-5 minutes until onion starts to soften. ✅Add 4 minced garlic cloves, 2 tsp ground cumin, 2 tsp sweet paprika, 1/2 tsp turmeric, 1/4-1/2 tsp chipotle (or cayenne for more spicy, less smoky flavor). Sauté another minute or until fragrant. ✅Add 1 large chopped tomato and cook until tomato breaks down and softens. ✅Add 2 tbsp tomato paste and 2-14oz cans chopped tomatoes (or you can use 1 can fire-roasted tomatoes and 1 can regular). Mix well and simmer about 10 minutes. ✅Add 1 tbsp fresh lemon juice and maple syrup (or brown sugar) to taste. ✅Mix in the sautéed tofu cubes and 1-8oz bag frozen chopped spinach and cook until warmed through. ✅You can season with a pinch of Indian black kala namak for an ‘eggy’ flavor. I was trying to keep this recipe very pantry-friendly so did not include it. Otherwise, add salt and black pepper to taste. ✅Serve with chopped fresh parsley. ✅Serve with warm pita bread.
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