Tofu shakshuka with eggplant, peppers and cumin

Ingredients

For 1 serving

• Tofu180 g
• Eggplant120 g
• Bell peppers100 g
• Chopped tomatoes200 g
• Onion50 g
• Extra virgin olive oil1 teaspoon
• Cumin1 teaspoon
• Paprika1 teaspoon
• Parsleyto taste
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Wash the aubergine and peppers; trim the aubergine stalk and remove the seeds and white membranes from the peppers, then cut everything into dice of about 1.5 cm. Peel and chop the onion.
2. Heat the oil in a wide frying pan over medium heat and fry the onion for 3–4 minutes, until translucent.
3. Add the aubergine and peppers and cook for 8 minutes over medium-high heat, stirring, until soft and golden at the edges.
4. Add the chopped tomatoes, cumin and paprika, season with salt and simmer gently for another 10 minutes, until the sauce is thick.
5. Drain the tofu, pat it dry and cut it into cubes of about 2 cm; nestle it in the sauce, cover and heat for 5 minutes, until hot in the centre.
6. Finish with chopped parsley and serve straight from the pan.