Vegan Shakshuka

Ingredients

• 14 ounces Firm Tofu ((400g) Cubed)
• 1 Tablespoon Cornstarch
• 2 Tablespoons Nutritional Yeast Flakes
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 3/4 teaspoon Sea Salt
• 1/2 teaspoon Black Salt (Kala Namak)
• 2 Tablespoons Soy Milk (or other non-dairy milk)
• 2 Tablespoons Olive Oil
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 Medium Red Bell Pepper (Seeded and Diced)
• 3 Cloves Garlic (Crushed)
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 1/8 teaspoon Cayenne Pepper
• 1/4 teaspoon Sea Salt
• 1/2 teaspoon Ground Black Pepper
• 28 ounces Canned Crushed Tomatoes ((800g))
• 2 Tablespoons Harissa Paste (Mild or Spicy)
• 1/4 cup Fresh Parsley (Chopped)
• 1 cup Baby Spinach (Chopped)
• 1 Medium Avocado (Sliced)
• 1/3 cup Vegan Feta (Crumbled)
• Fresh Parsley (Chopped)
• Ground Black Pepper
• Toasted Bread

Instructions

1. 1

   --- Tofu 'Eggs': ---

2. 2

   Add the tofu to a food processor along with cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (kala namak). Process until well mixed.

3. 3

   Add soy milk and process again until smooth. Set aside.

4. 4

   --- Tomato Sauce: ---

5. 5

   Preheat the oven to 350°F (180°C).

6. 6

   Heat an oven-safe skillet over medium heat. Add olive oil, chopped onion and chopped red bell pepper and sauté until softened. (About 6 minutes).

7. 7

   Reduce the heat to medium low and add crushed garlic, smoked paprika, cumin, cayenne pepper, salt and black pepper and sauté for 1-2 minutes to toast the spices.

8. 8

   Add crushed tomatoes, harissa paste and chopped parsley and mix in. Bring to a gentle simmer and then let it simmer for around 15 minutes until the sauce has thickened.

9. 9

   Add chopped spinach and stir it in until just wilted.

10. 10

    Make 5 wells in the sauce and add a generous dollop of tofu 'egg' mixture into each well.

11. 11

    Place the skillet into the oven to bake for 15 minutes.

12. 12

    --- Serving: ---

13. 13

    Remove from the oven and serve topped with sliced avocado, crumbled vegan feta, fresh chopped parsley and a sprinkle of ground black pepper, with toasted bread on the side.