Tofu Shakshouka

Name: Tofu Shakshouka
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 1 medium green bell pepper, diced; Two 12.3-ounce packages firm silken tofu, finely crumbled; 4 large or 6 medium tomatoes, diced; 1 teaspoon sweet paprika; Pinch of turmeric, for color; Salt and freshly ground pepper to taste; 2 tablespoons minced fresh parsley, optional

January 24, 2012

Common to many regional Middle Eastern cuisines, this is one of those supersimple dishes that, with the right ingredients, is amazingly tasty. Especially welcome as a fast summer dish, this is a good showcase for the abundance of delicious tomatoes in season. Shakshouka, in its original version, is made with eggs; in this vegan rendition, only one change needs to be made—silken tofu replaces the eggs.

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