Sheet Pan Tofu Shakshuka from The Everyday Vegan Cheat Sheet Cookbook by Hannah Kaminsky

Preheat your oven to 400°F.

Place the diced peppers and onion on a half sheet pan, drizzle with stock or water. Set the pan in the center of the oven and bake for 10 minutes. If it starts looking dry, add another splash of liquid.

Add the cumin, coriander, paprika, red pepper flakes, salt, and tomatoes, stirring gently to combine. Roast for another 10 to 12 minutes, until the vegetables are softened, and the stew is bubbling gently around the edges.

Meanwhile, prepare the tofu by slicing it lengthwise into thirds. Use a small round and/or fluted cookie cutter to punch out about 4 circles from each slab. Gently toss with nutritional yeast and black salt to coat.

Remove the baking sheet from the oven. Carefully press your tofu rounds into the stew at regular intervals. Roast for a final 5 to 8 minutes, until the tofu is hot all the way through.

Garnish with minced parsley, if desired, and serve hot.

Equipment Needed

Spice Level:

Dietary