Vegan Shakshuka with Za’atar Spiced Chickpeas
  • 12oz block firm tofu
  • 19oz can chickpeasdrained and rinsed
  • 1Tbsp lemon juice
  • 2Tbsp Dijon mustard
  • 1/2tsp smoked paprika
  • 3Tbsp grapeseed oildivided
  • 2Tbsp za’atar
  • 1tsp ground turmericoptional
  • Pinch of freshly ground black pepper
  • 1 medium yellow oniondiced
  • 3 garlic clovespeeled and minced
  • 1 medium green bell pepperseeded and diced
  • 1tsp ground cumin
  • 1/2tsp ground coriander
  • 1/2tsp crushed red pepper flakes
  • 28oz can fire-roasted tomatoes
  • 1/3cup fresh cilantro leaves or parsley leaveschopped, plus extra for garnish
  • 2Tbsp Fresh dillchopped
  • 1 avocadothinly sliced
  • 1/4cup fresh pomegranate seeds
  1. Preheat oven to 375 F. Place rimmed baking tray in oven to warm while it preheats.
  2. Drain tofu, wrap in clean kitchen towel or paper towel, and set aside on plate with 8 to 9-inch cast iron pan set on top. Set tofu aside for 30 minutes to remove excess moisture.
  3. While tofu sits, spread rinsed chickpeas onto clean dish towel and gently rub until well dried. Transfer chickpeas to bowl and toss with lemon juice, Dijon mustard, and paprika. Pour seasoned chickpeas onto hot baking tray in single layer. Roast for 10 minutes in preheated oven, give a toss, then roast again for another 10 minutes.
  4. Meanwhile, in small bowl, stir together 1 Tbsp grapeseed oil and za’atar. Once chickpeas have roasted for a total of 20 minutes, drizzle with za’atar, toss to coat, and return to oven for an additional 10 minutes. Set aside to cool on baking tray while making shakshuka. Keep oven on.
  5. Once tofu has been pressed, unwrap tofu and slice block in half widthwise to create 2 thinner rectangles. Slice each tofu rectangle in half, then slice each piece along the diagonal to create 8 triangles. Brush tofu pieces all over with 1 Tbsp grapeseed oil before sprinkling with turmeric (if using) and black pepper.
  6. Preheat cast iron pan over medium heat before adding tofu pieces, in batches if necessary, to cook until lightly browned on each side, about 8 to 10 minutes total. Transfer tofu to plate and set aside. Keep cast iron pan on stove.
  7. To warm cast iron pan, add remaining 1 Tbsp grapeseed oil and let warm for 30 seconds. Add onions and sauté, stirring occasionally, until softened, about 4 minutes. Add garlic and bell pepper and continue to cook, stirring occasionally, until softened and starting to brown, about 10 minutes. Stir in cumin, coriander, and red pepper flakes, and let cook for 1 minute before adding canned tomatoes along with their juices, cilantro, and dill. Stir sauce together well and let come to a simmer. At this point, if you prefer a smoother sauce, use an immersion blender to purée sauce a bit. Nestle tofu into sauce and transfer pan to oven for 10 minutes.
  8. To serve, top warm shakshuka with some reserved cilantro, avocado slices, and pomegranate seeds. Sprinkle some za’atar-spiced chickpeas over shakshuka and serve the rest alongside for guests to help themselves. Serve while warm alongside some warm pita or toasted rustic bread, if desired.
Recipe Notes

Per serving: 337 calories; 12 g protein; 18 g total fat (3 g sat. fat); 30 g total carbohydrates (3 g sugars, 8 g fiber); 364 mg sodium