This post was sponsored by Nasoya, makers of fine tofu and tempeh products that you can find in the refrigerated section of your grocery store. Tofu and tempeh have become a staple of my Bright Line Eating diet. I received compensation for writing this review.
Shakshouka or shakshuka (Arabic: شكشوكة) is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. In its present egg and vegetable-based form it is of Libyan, Egyptian, Tunisian, Algerian and Moroccan origin, and is now popular among many ethnic groups of the Middle East and North-Africa. source
I first heard about this Middle Eastern phenomenon of Shakshuka shortly before I went to Israel in 2011. But because this extremely popular dish is traditionally made with eggs, it wasn’t something that I was able to try when I was there. Nevertheless, the idea that I wanted to make a plant-based version of this was planted in my mind all those years ago. Well, I’m so happy to report that I finally took the time to try it, substituting Nasoya’s wonderful silken tofu and a very special salt called Kala Namak that has a sulferous flavor for the eggs. I’m thrilled to report that the white, fluffy, silky texture of the Nasoya silken tofu was absolutely perfect as a stand in for eggs in this Shakshuka.
If you don’t own a cast iron skillet, no worries, just use your favorite skillet. I recently purchased a cast iron skillet for the first time in my life. I’m lovingly seasoning it every time I wash it and also taking very good care to dry it completely. It sounds harder than it is. It’s my new favorite pan and should help me with my mild anemia.
BLE values: 1 Protein, ¼ fat (or 1 Fat if using optional olives), 10 ounces vegetables
inspired by a recipe by Minimalist Baker
1 Tbsp olive or avocado oil (or skip the oil and use water, broth or the dry saute method)
½ of a large onion, diced (6 ounces)
1 red bell pepper, chopped (6 ounces)
3 cloves garlic, minced (or 3 Dorot frozen garlic cubes)
1 14.5 ounce can tomato puree
1 14.5 ounce can diced tomatoes, (optional: fire roasted, with or without salt)
3 Tbsp tomato paste
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp ground cumin
2 tsp chili powder
1/4 tsp ground cinnamon
optional: Pinch cayenne pepper, cardamom and/or coriander
1 16 ounce container Nasoya Silken Tofu (in the refrigerated section)
1. Kala Namak (Black) salt for that eggy flavor
2. 6 ounces kalamata or green olives, pitted and halved (this would complete the BLE fat serving to make 1 Fat per portion)
3. Lemon wedges
4. Fresh chopped parsley or cilantro
5. Steamed broccoli is perfect to serve this over and complete your dinner vegetable portion
Heat a large cast iron (or other) skillet over medium heat. Add oil, onion, red bell pepper and garlic. Sauté this for 5 minutes, stirring frequently, until soft.
While this is sautéing, open your container of tofu, removing the entire plastic top, and pour off any water. Using a small knife, while the tofu is still in the container and orienting the container so that the long end of the container is horizontal, slice the tofu in half horizontally. Now make slices into the tofu from the left to the right side, approximately 3/8 pf an inch apart. Place a few paper towels on a plate and flip the tofu over so that the open top is resting on the plate with the towelling and the tofu can gently release from its package. You may have to coax this a little after a few minutes. Don’t worry if not all tofu chunks are perfect, it will all taste fine in the end!
To the skillet, add tomato puree and diced tomatoes, tomato paste, smoked paprika, sweet paprika, cumin, chili powder, cinnamon, and optional cayenne pepper, cardamom and/or coriander. Stir. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
Lay one tofu slice at a time on top of the tomato mixture. Sprinkle each tofu piece with a little of the Kala Namak if you have it. Add optional olives in between the tofu slices. Reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the tofu.
Serve as is, or over steamed broccoli (microwaved frozen broccoli is perfect for this) Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).