Vegan shakshuka with chickpeas and tofu

Ingredients

For 1 serving

• Chopped tomatoes200 g
• Bell peppers80 g
• Onion0.3
• Cooked chickpeas60 g
• Tofu100 g
• Cuminto taste
• Paprika0.5 teaspoon
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Peel the onion and slice it thinly; wash the peppers, remove the seeds and pith and cut them into thin strips.
2. Heat the oil in a lidded frying pan over medium heat and fry the onion and peppers for 6 minutes, stirring, until soft and the onion is translucent.
3. Add the cumin and paprika and stir for 30 seconds, until fragrant; pour in the chopped tomatoes, add the rinsed, drained chickpeas, season with salt and cook for 8 minutes over medium-low heat, until the sauce thickens.
4. Meanwhile drain the tofu, pat it dry and cut it into thick slices of about 1.5 cm; salt it lightly.
5. Make small hollows in the sauce with a spoon, lay the tofu slices in them, cover and cook for 5 minutes over low heat, until the tofu is heated through.
6. Finish with chopped parsley and serve straight from the pan.