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Harissa Shakshuka with Silken Tofu

Name: Harissa Shakshuka with Silken Tofu
Cuisine: African
Ingredients: 1 onion; 2 red peppers; 2 garlic cloves; 1 tbsp olive oil; 2 tsp smoked paprika (good quality); 1 tsp ground cumin; 2 heaped tbsp smoked chilli harissa; 2 x 400g tins chopped tomatoes; Pinch of sugar; Salt & pepper; 300g silken tofu; 2 tbsp nutritional yeast (Nooch); Small pinch turmeric; Salt to taste; Fresh parsley; Sliced mild red chilli; Crusty sourdough

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Ingredients

Shakshuka

1 onion
2 red peppers
2 garlic cloves
1 tbsp olive oil
2 tsp smoked paprika (good quality)
1 tsp ground cumin
2 heaped tbsp smoked chilli harissa
2 x 400g tins chopped tomatoes
Pinch of sugar
Salt & pepper

Tofu eggs

300g silken tofu
2 tbsp nutritional yeast (Nooch)
Small pinch turmeric
Salt to taste

Garnish

Fresh parsley
Sliced mild red chilli
Crusty sourdough

Preparation

Prepare the ingredients by dicing the onion and peppers, peeling and grating the garlic, chopping the parsley, and slicing the bread.
Heat olive oil in a large frying pan over medium-high heat. Add the onion and peppers and cook for 5-6 minutes until softened and slightly golden. Stir in the garlic, paprika, cumin, and harissa. Cook for 2-3 more minutes, then add the tomatoes and a pinch of sugar. Bring to a boil, reduce to a simmer, and cook for 10-15 minutes until thickened. Season with salt and pepper to taste.
While the sauce is simmering, blend the silken tofu, nutritional yeast, turmeric, and salt in a blender until smooth and creamy.
Preheat the grill to high. Make 4-6 small wells in the sauce and pour in the tofu mixture. Grill for 5-7 minutes until the tofu is just set with a little wobble.
Serve by drizzling with extra virgin olive oil, sprinkling with sliced chili and parsley, and serving with crusty sourdough.