Preheat oven to 400°F. Add tofu, za’atar, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Bake until browned in places, 10 to 12 minutes.

Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic and just 1 tsp cumin seeds. Cook until fragrant, 1 to 2 minutes. Add roasted red peppers, crushed tomatoes, and a pinch of pepper. Simmer sauce and cook until thickened, 5 to 8 minutes. Season to taste with salt.

Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Add za’atar tofu to sauce and continue to simmer until warmed through, 2 to 3 minutes. Remove shakshuka from heat and dollop with herb garlic cheese. Top with mint and crispy onions. Serve family style with flatbreads. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.