Roasted Red Pepper Shakshuka with Za’atar Tofu & Crispy Shallots
Servings: 2
Ingredients:
- 14 oz organic extra firm tofu - drained, patted dry, and crumbled
- 1 tbsp za’atar seasoning
- 1 shallot - minced
- 3 garlic cloves - minced
- 2 tsp cumin seeds
- 4 oz roasted red peppers - drained
- 14.5 oz crushed tomatoes
- 1 multigrain flatbreads
- 2 oz Treeline® Soft French-Style Cashew Cheese
- ¼ oz fresh mint - leaves picked from the stems
- ¼ cup crispy shallots
- 2 tbsp olive oil - + 2 tsp 4 tbsp + 4 tsp
- Salt and pepper
Directions:
Bake the za’atar tofu:
- Preheat the oven to 400°F. Add tofu, 2 tsp olive oil, za’atar seasoning, and a pinch of salt and pepper to a baking sheet, and toss. Bake until browned in places, 12 to 15 minutes. (4-serving meal: use 4 tsp olive oil)
Make the sauce:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shallot, garlic, and cumin seeds. Cook until fragrant, 1 to 2 minutes. Add roasted red peppers, tomatoes, ½ tsp salt, and a pinch of pepper. Bring sauce to a simmer and cook until thickened, 5 to 8 minutes. (4-serving meal: use 4 tbsp olive oil, 1 tsp salt)
Serve:
- Place flatbread directly on the oven rack and bake until slightly crisp, 3 to 5 minutes. Add 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. Top with mint leaves and crispy shallots. Serve family style with crispy flatbread on the side. Enjoy
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