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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I'm always preparing tofu the same old way and would enjoy a change. This veganized shakshouka recipe was found in Nava Atlas' Vegan Express. It would be wonderful with fresh, in-season tomatoes. Serve it with hummus, fresh pita bread and a cucumber & tomato salad for a meal with a Middle Eastern theme. Ingredients:
2 tablespoons olive oil |
1 large onion, finely chopped |
2 -3 garlic cloves, minced (optional) |
1 medium green bell pepper, diced |
2 (12 1/3 ounce) packages firm silken tofu, finely crumbled |
4 large tomatoes or 6 medium tomatoes, diced |
1 teaspoon sweet paprika |
1 pinch turmeric, for color |
salt & freshly ground black pepper, to taste |
2 tablespoons minced fresh parsley (optional) |
Directions:
1. Heat oil in a large skillet; add onion and saute over medium-low heat until translucent.
2. Add green pepper (and garlic if using); continue to saute until both are lightly browned.
3. Add tofu, tomatoes, paprika and turmeric; stir together, then cook over medium heat for 10 to 15 minutes until tomatoes are soft.
4. Season with salt and pepper, stir in parsley and serve.
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