Nutritional Information (per serving*):
Calories: 238; Total Fat (12.5g); Saturated Fat (2g); Monounsaturated Fat (5.5g); Carbohydrates (19g); Protein (16g); Fibre (6g); Sodium (228 mg); Omega-3 Fatty Acids (0.5g)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
*Servings: 4 servings

Ingredients:
1 block firm tofu, drained and sliced
1 ½ tbsp olive oil
1 white onion, diced
1 medium red bell pepper, chopped
3 cloves garlic, minced
1 796 ml can diced tomatoes
3 tbsp tomato paste
2 tsp maple syrup
2 tsp smoked paprika
2 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
Season with salt and pepper as desired
Optional garnish: fresh parsley, chopped, and 4-5 sliced Kalamata olives

Instructions:
1. Pat the tofu dry and slice width-wise. Cut the same size so the slices cook evenly.
2. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add sliced tofu and cook for about 5 minutes until browned on both sides. Remove the tofu from the skillet and set aside.
3. Add the remaining olive oil, garlic, onion and bell pepper to the same skillet and cook until softened.
4. Add the can of diced tomatoes, tomato paste and spices. Stir everything together, cover and let the contents simmer for about 10-15 minutes until the sauce starts to thicken.
5. Turn off the heat. Return the tofu to the skillet, cover and let marinate for 10 minutes.
6. Garnish the dish with parsley and sliced Kalamata olives.

Extra Tips:
✔ If the mixture is too thick, thin with water or vegetable broth.
✔ Add different vegetables such as spinach, kale, mushrooms or eggplant to enhance the flavour and texture.
✔ Use more garlic! Garlic has numerous health benefits, including immune-boosting anti-inflammatory properties.
✔ Add a few tablespoons of nutritional yeast for a cheesy flavour and extra protein.
✔ Sprinkle chopped nuts such as almonds, pumpkins seeds or sunflower seeds on top of the shakshuka. This will add healthy fats, protein, magnesium and zinc.
✔ Serve over whole grain couscous or whole grain pita.
✔ Store leftovers in the refrigerator in an airtight container for up to 3-4 days.