TOFU – Why are Some People Afraid of It and an Israeli Style Shakshuka Recipe

Tofu is one of my favorite ingredients to work with! I heard so many people complaining that tofu tastes like nothing or has a texture of a rubber haha 🙂 well… it can be true at times, depending on the brand you buy and how you make it. Tofu is one of the most versatile foods and can absorb any flavor you give it, you just need to know how to handle it right. It is also a very healthy addition to your family’s meal repertoire.

A very well known trick is to dry it after you cut it. This way it can absorb the flavors better.

Basically cut it into strips, squares or rectangles, lay it on a paper towel, put another paper towel on top and press gently.

While it drains you’ll need to make your favorite marinade. Mine is garlic, ginger, soy sauce and maple syrup. Now that the tofu is dry, marinade it for a couple of hours then it’s ready to be cooked / baked.

But this is not what I wanted to share with you today! Today is all about the Shakshuka!

Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and garlic, commonly spiced with cumin, paprika, cayenne pepper, and nutmeg.
Although the dish has existed in Mediterranean and Middle Eastern regions, its more recent egg and vegetable-based form originated in the Maghreb region of North Africa (Algeria, Morocco, Tunisia).

Here we will replace the eggs with tofu and will add more greens and veggies for an Israeli twist.

What you will need is:

• A block of medium firm, organic, non GMO tofu
• Small red onion
• 2 cloves of garlic
• One large tomato or 8 cherry tomatoes
• Spinach
• Red pepper
• Spices of your choice: turmeric. cumin, chilly pepper, cayenne pepper, black pepper, Kala namak salt for egg like taste.
• Olive oil

Preparation

• To a large skillet, add a little olive oil and saute the finely chopped onions with a pinch of salt for about 3 minutes
• Add the red peppers and saute for 3 -4 minutes
• Add the tomatoes and saute for 5 minutes
• Add the minced garlic
• Now take the dry block of tofu and crumble it into the skillet, add some more oil if needed
• Saute for 5 more minutes
• Add the spinach and keep gently mixing until reduced in volume
• Add your favorite spices (I like turmeric, cumin and Kala Namakk
• Mix well for one more minute
• Serve hot with a piece of toast on the side

Enjoy!

Love,

Yael