Shakshuka (Vegan — Egg-Free)

Ingredients

• 400g Canned San Marzano DOP tomatoes, crushed
• 200g Firm tofu, block, cubed 2cm
• 100g Onion, diced
• 60g Bell pepper, red, diced
• 40g Garlic, minced
• 30ml Extra virgin olive oil, Frantoio
• 20g Tomato paste, concentrate
• 15g Cumin seeds
• 10g Aleppo pepper
• 8g Maldon sea salt
• 4g Tellicherry black pepper
• 2 bay leaves, Turkish
• 1 teaspoon Paprika, Pimentón de la Vera

Method

1. 1
   Toast cumin seeds in heavy-bottomed pan for 2 minutes until fragrant; grind coarsely.
2. 2
   Heat Frantoio olive oil; sauté onion and bell pepper until softened (6 minutes), then add minced garlic.
3. 3
   Stir in tomato paste and ground cumin; cook 2 minutes to caramelize edges.
4. 4
   Add crushed San Marzano tomatoes, bay leaves, and Pimentón; simmer 10 minutes to marry flavours.
5. 5
   Gently fold in cubed tofu; season with Maldon salt, Tellicherry pepper, and Aleppo pepper.
6. 6
   Simmer covered for 8 minutes until tofu absorbs sauce; adjust seasoning and serve warm with crusty bread.