Roasted pepper shakshuka
500 cals, 23p, 40c, 24f (per meal)
1 tsp, leaves (1g)
1 tsp, leaves (1g)
1 pita, large (6-1/2" dia) (64g)
2 tbsp (30mL)
1 can (14.5 oz) (405g)
4 oz (113g)
1 tsp (2g)
2 clove(s) (6g)
1/2 shallot (57g)
14 oz (397g)
1
Preheat oven to 400°F (200°C).
2
Line a baking sheet with parchment paper. Crumble the tofu on the baking sheet and toss with thyme, oregano, only half of the oil, and some salt and pepper. Bake 10-12 minutes until browned.
3
Meanwhile, make the sauce. Heat remaining oil in a skillet over medium heat. Add the shallot, garlic, and cumin. Cook for 1-2 minutes until fragrant.
4
Stir in the peppers, crushed tomato, and some salt and pepper. Simmer for 5-8 minutes.
5
Add tofu to the sauce and simmer 2-3 minutes. Serve with pita on the side.