Smoky Tofu Shakshuka

• servings: 4 servings
• total time: 45 minutes

Ingredients

3 Tbsp. vegetable oil

1 small onion, finely chopped

¾ tsp. salt, divided

2 garlic cloves, minced

1 tsp. smoked sweet paprika

½ tsp. ground cumin

Pinch ground nutmeg or allspice

1 (14-­oz./400 g) can diced tomatoes

2 tsp. rose, apricot, or regular harissa

1 tsp. sugar

Freshly ground black pepper

1 (14-­oz./400 g) block silken tofu

Directions

Heat 3 Tbsp. vegetable oil in a frying pan over medium heat. Add 1 small onion, finely chopped, and ½ tsp. salt and cook for about 12 minutes, until the onion has softened.

Add 2 garlic cloves, minced, 1 tsp. smoked sweet paprika, ½ tsp. ground cumin, and pinch ground nutmeg or allspice and cook for 2 minutes, stirring often. Stir in one 14-­oz./400 g can diced tomatoes, 2 tsp. rose, apricot, or regular harissa, 1 tsp. sugar, another ¼ tsp. salt, and a generous grind of freshly ground black pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes, stirring occasionally.

Add one 14-­oz./400 g block silken tofu, gently breaking it up as you fold it into the tomato mixture. Cook for 2 minutes, then taste and add a touch more salt and pepper or harissa if needed.