Low FODMAP Za'atar Tofu Shakshuka
A rich and smoky dish, perfect for a weeknight meal and leftovers.
Servings: 3 large/4 medium servings
Equipment
- Large shallow pan
- Baking tray/sheet
Ingredients
For the tofu
- ~400 g (1 pack) extra-firm tofu
- 1 tbsp za'atar seasoning (easy to make if can’t find pre-combined)
- 2 tbsp olive oil
- Salt & pepper to taste
For the sauce
- 130 g (¾ cup) roasted red peppers (from jar with no FODMAPs or pre-roasted from fresh)
- 1 tbsp garlic oil
- 1 tbsp onion oil (I use Fody's shallot infused oil but garlic oil works too)
- 2 tsp cumin seeds
- 1 tsp smoked paprika
- 200 g (1 cup) tinned tomatoes
- 300 g (2 cups) fresh tomatoes (cherry toms work great but larger is fine)
- 60 ml (¼ cup) water
- 1 tbsp tomato paste/puree
- Chili flakes (to taste)
- 1 tbsp maple syrup
To serve
- 60 g (0.4 cup) feta (optional, vegan/dairy)
- Small handful fresh mint
- 2 tbsp pine nuts
- Gluten free/low FODMAP bread to serve (flatbread, pitta, spelt sourdough)
Instructions
- Preheat oven to 205°C/400°F.
- Drain and pat tofu dry, hand tear into bite-sized chunks onto a baking tray/sheet.
- Toss tofu with za’atar, olive oil, salt and pepper, bake until golden ~20 mins.
- Roughly chop red pepper, feta (if using) and mint.
- Heat garlic/onion oil, cumin seeds and smoked paprika in a frying pan until fragrant (~2 mins).
- Chop the tinned tomatoes in a food processor and halve the cherry tomatoes.
- Add roasted peppers and all tomatoes, water and tomato paste to the pan. Stir, simmer on medium-low heat and reduce (~5–8 mins).
- Add salt, pepper, chili flakes and maple syrup to taste to the sauce.
- Heat bread (in oven for flatbread, couple minutes).
- Add baked tofu to sauce, simmer for ~2 mins.
- Top with feta, mint, pine nuts and serve with a side of low FODMAP bread/pita to dip.