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New! Tofu Shakshouka

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Tofu Shakshouka
  • 4-6 Servings
  • 25 mins Prep Time
  • 50 mins Total Time
  • 130 Cal/Serving

Nutritional Facts

Cal./Serving 130
Total Fat 5 g
Saturated Fat
Trans Fat
Cholesterol 0
Sodium 520 mg
Carbohydrates 12 g
Dietary Fiber
Sugars 5 g
Protein 8 g


1 pkg Nasoya® Organic Firm Tofu
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, smashed and roughly chopped
1 tsp ground cumin
1 tbsp paprika—smoked, hot, or sweet
1 (28 oz) can whole fire-roasted tomatoes
1/2 tsp kosher salt
Flat-leaf parsley or cilantro, minced
Pinch chili flakes (optional)


  1. Thinly slice the bell pepper, removing the stem and membranes. Peel the onion and cut in half lengthwise from root to stem, then thinly slice each half into thin strips.
  2. Heat a large skillet over medium heat and add the olive oil. Add the bell peppers and onions and saute until soft, about 7 to 10 minutes. Add garlic, cumin, and paprika, and stir for 1 minute or until fragrant.
  3. Squish the tomatoes and add to the pan with the tomato juice from the can, salt and chile flakes. Stir and simmer for 5 minutes.
  4. Cut the tofu in half and use a spoon to break each half into roughly 4 equal pieces. Place all 8 pieces in the sauce. Gently cover the tofu in sauce and continue simmering until the tofu is heated through and sauce thickened, about 7 to 10 minutes.
  5. Garnish with parsley or cilantro. Serve with toasted baguette or crusty French bread.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!