Roasted Red Pepper Shakshuka

Original recipe compliments of Purple Carrot

Though it originated in Northern Africa, Shakshuka has been embraced by cultures around the world, particularly in Israel where it’s one of the country’s national dishes.


  1. 10 oz Hodo® Organic Firm Tofu

  2. 1 shallot

  3. 3 garlic cloves

  4. 4 oz roasted red peppers

  5. ¼ oz fresh mint

  6. 1 tbsp za'atar seasoning

  7. 2 tsp cumin seeds

  8. 14.5 oz crushed tomatoes

  9. 1 multigrain flatbread

  10. 2 oz Treeline® Cashew Cheese

  11. ¼ cup crispy shallots

  12. 3 tbsp + 2 tsp (6 tbsp + 4 tsp) olive oil

  13. Salt and pepper


1 Prepare the produce Preheat the oven to 400°F. Crumble the tofu into bite-size pieces. Peel and mince the shallot(s) and garlic. Drain the roasted red peppers. Pick the mint leaves from the stems. 2 Bake the za’atar tofu Place the crumbled tofu on a baking sheet and toss with 2 tsp (4 tsp) olive oil, za’atar seasoning, and a pinch of salt and pepper. Bake until browned in places, 12 to 15 minutes. 3 Make the sauce Heat 3 tbsp (6 tbsp) olive oil in a large skillet over medium-high heat. Add the minced shallot, minced garlic, and cumin seeds. Cook until fragrant, 1 to 2 minutes. Add the red peppers, tomatoes, ½ tsp (1 tsp) salt, and a pinch of pepper. Bring to a simmer and cook until the sauce thickens, 5 to 8 minutes. 4 Serve Place the multigrain flatbread(s) in the oven, directly on the rack. Bake until slightly crisp, 3 to 5 minutes. Add the baked za’atar tofu to the sauce and simmer 2 to 3 minutes. Remove the roasted red pepper shakshuka from heat and dollop with cashew cheese. Finish with crispy shallots and mint leaves. Serve family style. Enjoy!

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