Tofu Shakshuka
When you need a cozy, one-pan dinner that feels like a hug but takes zero effort to coordinate.
If the end of the day has left you feeling drained and your brain is refusing to make any more decisions, this tofu shakshuka is your ultimate safety net. It transforms humble pantry staples into a rich, aromatic feast that feels much fancier than it actually is. The deep savory notes of cumin and smoked paprika mingle with a thick tomato base, creating a comforting texture that pairs perfectly with a piece of crusty bread. Because we're using tofu, the protein absorbs all those beautiful spices while providing a satisfying heartiness. You can cook this in one single skillet, meaning less cleanup for you later. Just imagine sinking your teeth into a warm, spice-heavy sauce—it is the ultimate low-friction way to enjoy a gourmet-feeling meal without the stress of complex prep work.
Ingredients
- 14 oz extra-firm tofu — pressed and cubed into 1-inch pieces
- 2 tbsp olive oil
- 1 unit onion — medium, diced
- 2 unit bell peppers — any color, chopped
- 4 unit garlic — minced
- 1 tsp cumin seeds or ground cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper — adjust for heat preference
- 1 cup crushed tomatoes
- 0.5 cup vegetable broth
- 1 pinch salt
Method
- 1 Heat the olive oil in a large skillet over medium-high heat. Add the cubed tofu and sauté for about 8-10 minutes until golden on all sides.
- 2 Push the tofu to the edges of the pan and add the onion and bell peppers to the center. Sauté for 5-7 minutes until softened.
- 3 Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- 4 Pour in the crushed tomatoes and vegetable broth. Stir well to combine all the spices into the liquid.
- 5 Reduce heat to medium and let the mixture simmer for 10-12 minutes until the sauce thickens slightly.
- 6 Season with salt to taste. Serve hot in shallow bowls with a side of toasted bread or pita.
Variations
- Extra Spicy — Add a pinch of red chili flakes or a chopped jalapeño with the onions.
- Green Twist — Swap half of the crushed tomatoes for diced canned green chilies for a zesty kick.
Notes
If you want extra depth, add a handful of fresh spinach at the very end—it will wilt into the sauce in about 60 seconds.
Equipment that helps
- Large Skillet — Allows you to sear the tofu and simmer the sauce in one vessel to minimize cleanup.
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