Vegan tofu and chickpea shakshuka

Ingredients

For 1 serving

• Tofu120 g
• Cooked chickpeas80 g
• Chopped tomatoes200 g
• Bell peppers70 g
• Onion40 g
• Garlic1 clove
• Cumin1 pinch
• Paprika1 teaspoon
• Extra virgin olive oil2 teaspoons
• Cilantro3 g
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Peel and thinly slice the onion; chop the garlic clove; wash the pepper, remove the seeds and pith and cut it into strips; drain and rinse the chickpeas.
2. Drain the tofu, pat it dry with kitchen paper and cut it into roughly 2 cm cubes.
3. Heat the oil in a frying pan over a medium heat and fry the onion, garlic and pepper for 5 minutes, stirring, until the onion is translucent and the pepper soft.
4. Add the chopped tomatoes, chickpeas, cumin, paprika and a pinch of salt and cook over a medium-low heat for 8 minutes, until the sauce thickens.
5. Nestle the tofu cubes in the sauce, partly covering them with tomato, and cook for another 5 minutes, until the tofu is piping hot and has taken on the flavour.
6. Turn off the heat, scatter over the torn fresh coriander and serve in the pan.