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<!DOCTYPE html>
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<title>Oven Baked Tofu Shakshuka</title>
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<h1>Oven Baked Tofu Shakshuka!!</h1><br>
<div class="tags_div">
<div class="tag">40 mins </div>
<div class="tag">1 serving</div>
<div class="tag">Intermediate</div>
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<p class="headdesc">DESCRIPTION</p>
<p class="desc">
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
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<div class="ingredndirect">
<div class="Ingredients">
<h1>INGREDIENTS</h1>
<p>
½ cup + 1 Tbsp (135 g) canned diced tomatoes<br>
0.67 red bell pepper, chopped<br>
0.33 medium red onion, finely chopped <br>
0.67 red hot chili pepper, seeds removed, minced†<br>
1 clove garlic, minced<br>
2 tsp (11 g) tomato paste<br>
1 tsp (5 mL) olive oil<br>
½ tsp (1 g) smoked sweet paprika powder<br>
¼ + ⅛ tsp (0.8 g) ground cumin<br>
¼ + ⅛ tsp (0.7 g) ground coriander<br>
¼ + ⅛ tsp (2 g) salt<br>
¼ + ⅛ tsp (2 g) kala namak‡<br>
⅛ tsp + 1 pinch (0.6 g) ground turmeric<br>
3.5 oz (100 g) silken tofu<br>
1.7 small pita breads, toasted<br>
<b>Optional garnish</b><br>
fresh cilantro<br>
za'atar spice mix<br>
lemon slice<br>
</p>
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<h1>DIRECTIONS</h1>
<p>
1. Preheat the oven to 390°F (200°C). To a 9 x 12 inch (23 x 31 cm) baking dish*, add the diced tomato, bell pepper, onion, chilis, garlic, tomato paste, olive oil, paprika, cumin, coriander, and salt.<br><br>
2. Mix together, then bake in the oven for 30 minutes. Meanwhile, on a large plate, mix together the kala namak and turmeric. Slice the tofu into even ½ inch (1 cm) thick slices and coat lightly with the salt and turmeric mix.<br><br>
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.<br><br>
4. Serve with toasted pitas, and garnish with za'atar, cilantro, and lemon slices. Enjoy!<br><br>
<b>Notes</b><br>
† If you don't love spice, consider using less.<br><br>
‡ Kala namak, also known as Himalayan black salt, is a salt often used in South Asian cuisine. The sulphur compounds give the salt an egg-like smell and flavour.<br><br>
* The shakshuka can alternatively be cooked on the stove in a wide pan with a lid.<br><br>
<b>Storage</b><br>
Store in an airtight container in the fridge for up to 3 days.<br><br>
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