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Tofu Shakshukah

 A common Middle Eastern dish except that this one used tofu instead of eggs. Serve it for breakfast, lunch or dinner. Great anytime of day! 


1/2 lb. of firm tofu

2 cans of organic tomatoes

1/2 bell pepper

1 medium onion

5 cloves of garlic

1/4 cup olive oil

1 Serrano chili pepper

1/2 cup of chopped basil

1/2 cup of chopped cilantro

2 tsp cumin powder

salt & pepper


Drain tofu. Cut into cubes and sprinkle 1 tsp cumin, salt and pepper over the cubed tofu. Set aside.

Chop onions, garlic, peppers. Place oil in a 3 " deep skillet and slightly brown. Add chopped tomatoes and cumin powder. Simmer for about 30 minutes. Stirring often. Add the tofu and simmer another 10 minutes.

Transfer to a deep flat dish. Sprinkle with the basil and cilantro. Serve with pita bread. (You can let sit in the refrigerator overnight so that the tofu will absorb the flavor).


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