Smoky Tofu Shakshuka

Ingredients

For 4 servings

• •3 c. à soupe vegetable oil
• •1 small onion, finely chopped
• •0.75 c. à café salt, divided
• •2 garlic cloves, minced
• •1 c. à café smoked sweet paprika
• •0.5 c. à café ground cumin
• •Pinch ground nutmeg or allspice
• •1 (14-­oz./400 g) can diced tomatoes
• •2 c. à café rose, apricot, or regular harissa
• •1 c. à café sugar
• •Freshly ground black pepper
• •1 (14-­oz./400 g) block silken tofu

Method

1. 1.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.
2. 2.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.
3. 3.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.