Shakshuka (vegan)

• 2 tbsp olive oil
• 1 onion
• 1 red pepper
• 2 cloves garlic
• 1 tsp sweet paprika
• ½ tsp ground cumin
• 1 can chopped tomatoes, 400 g
• 400 g firm tofu, drained and pressed
• salt and a little parsley
• gluten-free bread, to wipe the pan check the label

1. 1

   With a grown-up: sharp knife

   Slice the onion and pepper into thin strips and chop the garlic.

2. 2

   With a grown-up: hot pan

   Heat the oil in a wide frying pan over medium heat. Cook the onion and pepper for 8 minutes until soft.

   Timer 8 min
3. 3

   With a grown-up: hot pan

   Add the garlic, paprika and cumin and stir for 1 minute.

4. 4

   With a grown-up: hot pan

   Pour in the tomatoes, add a pinch of salt, and simmer for 10 minutes until thick.

   Timer 10 min
5. 5

   With a grown-up: sharp knife

   Cut the tofu into 4 thick slices, then each slice into triangles.

6. 6

   With a grown-up: hot pan

   Make four little hollows in the sauce with a spoon and lay the tofu pieces in them.

7. 7

   With a grown-up: hot pan

   Put a lid on and cook for 6 to 8 minutes, until the tofu is warmed through.

   Timer 7 min
8. 8

   Scatter parsley over the top and bring the pan to the table.

   Sprinkle the parsley on top.

Tips

Swaps: firm tofu instead of eggs. The tofu is soft and creamy, not like eggs, but it soaks up the sauce. Serve with gluten-free bread or rice to keep it gluten-free.