Poached Tofu Shakshuka 

INGREDIENTS
Shakshuka

• 1 cup roasted red peppers, diced
• 2 cups marinara sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4–1/2 teaspoon crushed red pepper flakes
• 1/2–1 teaspoon salt
• Minced fresh parsley (Optional)

Poached Tofu

• 8 ounces (1/2 Package) firm tofu, drained
• 1/2 cup garbanzo bean flour
• 2 tablespoons cornstarch
• 2 tablespoons nutritional yeast
• 1/2 teaspoon black salt (Kala Namak)

PROCEDURE​

1. Start the stew simmering right away by tossing all the ingredients into a large pan set over medium heat on the stove.
   
2. Add in the smaller amounts of crushed red pepper flakes and salt at the beginning, and adjust upward according to taste, if needed.
3. Meanwhile, toss the tofu into your food processor or blender along with the garbanzo bean flour, cornstarch, nutritional yeast, and black salt. Pulse to blend and incorporate all the ingredients, pausing to scrape down the sides of the bowl with a spatula as needed.
   
4. Once the mixture is smooth, use a small cookie scoop to portion out 12 individual tofu balls and gently drop them into the bubbling red sauce.
   
5. Simmer for 3–5 minutes, until cooked through.
   
6. Garnish with minced parsley if desired and serve piping hot.

Nutrition: 
Makes 4 servings
Calories: 248 | Carbs: 30g | Fat: 9g | Protein: 13g | Sugar: 20g