Oven Baked Tofu Shakshuka

!!!!IMPORTANT: THESE ARE 3 PORTIONS. IBS CAN'T HANDLE 2 PORTIONS :( Shakshuka is known as an easy and healthy breakfast option in many countries, but it can definitely be enjoyed at any time during the day. We gave our own plant-based spin to the classic dish and used silken tofu, which provides a very "eggy" feel to that of the traditional Shakshuka, especially when combined with kala namak salt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 390°F (200°C). To a 23 x 31 cm baking dish, add the diced tomato, bell pepper, onion, chilis, garlic, tomato paste, olive oil, paprika, cumin, coriander, and salt.

Step 2

Mix together, then bake in the oven for 30 minutes. Meanwhile, on a large plate, mix together the kala namak nutritional yeast and turmeric. Slice the tofu into even ½ inch (1 cm) thick slices and coat lightly with the salt and turmeric mix.

Step 3

Place the sliced silken tofu on top of the tomato mixture and press the pieces in a little bit. Transfer the baking dish back into the oven and let it bake for another 10 - 15 minutes.

Step 4

Serve with toasted pitas or bread, and garnish with za'atar, parlsey, and lemon slices. Enjoy!

Step 5

Store in an airtight container in the fridge for up to 3 days.

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