Tofu Shakshouka

Common to many regional Middle Eastern cuisines, this is one of those super simple dishes that, with the right ingredients, is amazingly tasty. Especially welcome as a fast summer dish, this is a good showcase for the abundance of delicious tomatoes in season. Shakshouka, in its original version, is made with eggs; in this vegan rendition, only one change needs to be made—tofu replaces the eggs. Serve with hummus, tabouleh, and fresh pita for a brunch for guests, or with a sautéed potatoes and a platter of raw veggies and olives for dinner.

Serves: 4 to 6

2 tablespoons olive oil
1 large onion, finely chopped
2 medium bell peppers (try different colors), diced
14-to 16-ounce tub soft or firm tofu, cut into slabs and blotted
with paper towels or clean tea towel (or use a tofu press briefly)
4 medium tomatoes, diced (use firm rather than juicy or
seedy tomatoes for best results — Roma tomatoes are ideal)
1 teaspoon sweet paprika
Pinch of turmeric, as desired, for color
Salt and freshly ground pepper to taste
¼ cup chopped fresh herbs of your choice (parsley, dill,
scallions, or a combination)

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent. Add the bell pepper and continue to sauté until the onion is golden.

Add the tofu, tomatoes, paprika, and turmeric. Stir together, then cook over medium heat for 10 minutes, or until the tomatoes have softened and the flavors have blended.

Depending on how well you drained the tofu (or not!) and what kind of tomatoes you used, some liquid might collect in the skillet. If so, drain some of it off. Season with salt and pepper, stir in the fresh herbs, and serve.

Variation: Some traditional recipes include garlic; add a few cloves of garlic with the bell pepper if you’d like a garlicky version.