SERVES 4 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
30 MINUTES OR LESS, ONE-POT
Shakshuka is an Israeli dish that means “all mixed up” and is typically made with eggs cooked in tomato sauce. This rendition swaps eggs for tofu, which soaks up the delicious tomato, red pepper, onion, and basil flavors. This dish can easily be accompanied with whole wheat bread or ½ cup of a whole grain of your choice to pick up the mouthwatering juices.
2 teaspoons avocado oil
1 large onion, diced
1 large red bell pepper, diced
2 large tomatoes, diced
3 tablespoons double-concentrated tomato paste
½ cup water
1 (14-ounce) package firm tofu, cut into 1-inch-thick square pieces
4 heaping tablespoons chopped fresh basil
1
.
In a large pot, heat the oil over medium heat. Add the onion, bell pepper, and tomatoes and cook for about 2 minutes, until the onions are translucent. Add the tomato paste and water to the pot, stir, and cover. Cook for 5 minutes, until the peppers are fork-tender and the tomatoes are soft.
2
.
Add the tofu, basil, and spice blend and combine well with other ingredients. Cook, covered, for another 5 to 10 minutes, until
fragrant, stirring occasionally. Divide among four plates and serve, or store in an airtight container in the refrigerator for up to 5 days.
SUBSTITUTION TIP:
Easily replace the tofu with 2 cups of whole chickpeas.
Per serving:
Calories: 227; Total fat: 12g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 87mg; Potassium: 625mg; Magnesium: 80mg; Carbohydrates: 15g; Sugars: 8g; Fiber: 5g; Protein: 20g; Added sugar: 0g; Vitamin K: 22mcg