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Fire Roasted Tofu Shakshuka with Balsamic Roasted Veggie
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Prep time: 10mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 400 grams cut into triangles Firm Organic Tofu
- 1/4 cup Water
- 1 whole thinly sliced Green Bell Pepper
- 2 1/2 cups Fire Roasted Diced Tomatoes (with the juice)
- 3/4 cup finely chopped Parsley
- 2 teaspoons Paprika
- 1 teaspoon Cumin
- to taste (optional) Salt and Pepper
Method
Step 1
Preheat the oven to 190ºC (375ºF). Take 3/4 of the tofu and slice into even triangles. With the remaining 1/4 of the tofu crumble it using a fork. Set aside, separately.
Step 2
Over a medium heat in an oven-safe pan over medium Sauté the red bell pepper until it's slightly tender, this will take about 3 minutes.
Step 3
Stir in the paprika and cumin and cook for 1 minute. Combine in the diced tomatoes, 3/4 of the parsley, salt and pepper. Place the tofu slices on top and cover with a lid. Simmer for 10 minutes.
Step 4
Remove the lid and transfer the skillet to the oven. Bake for 10 minutes uncovered or until the tofu has crisped on top.
Step 5
Garnish with the crumbled tofu and the remaining parsley .
Balsamic roasted vegetables
Step 1
Pre heat your oven to 190’c and pick some of your favorite veggies. I like to use whole mini capsicums, mushrooms, red onion, zucchini and a couple of whole garlic cloves. For a good serving you want about three cups. In a bowl combine the veggies with around 3 Tbsp of oil free balsamic dressing, 2 Tsp Italian seasoning and salt and pepper, mix well. Roast them in the oven for around 30-40 minutes.
Step 2
If you wish to add some protein and turn this into a powerful meal just add in some tempeh or chickpeas and serve it with a side of quinoa