Scrambled Shakshuka

🥘 Ingredients

• extra-virgin olive oil 2 tbsp
• cumin seeds 1 ½ tsp
• coriander seeds 1 tsp
• onion 1
• red bell pepper 1
• salt
• garlic 5 cloves
• smoked paprika 1 ½ tsp
• Aleppo pepper 1 tsp
• harissa 3 tbsp
• preserved lemon peel 1 tbsp
• coconut sugar 1 tbsp
• whole peeled tomatoes 28 oz
• soft tofu 14 oz
• nutritional yeast 3 tbsp
• ground turmeric 2 tsp
• vegan feta 3 oz
• fresh flat-leaf parsley ½ cup
• kala namak
• crusty bread

1. 1

   Preheat the oven to 375°F (190°C).
2. 2

   In a 10-inch (25 cm) ovenproof sauté pan , heat the extra-virgin olive oil over medium-high heat. Once hot, add the cumin seeds and coriander seeds and swirl frequently for a minute, until they are darker in color and aromatic.
3. 3

   Add the onion and red bell pepper with a pinch of salt and cook until the onions are lightly browned, 5 to 7 minutes. Add the garlic , smoked paprika , and Aleppo pepper and cook for 60 seconds, stirring frequently. Add the harissa , preserved lemon peel , and coconut sugar . Stir vigorously for 30 seconds.
4. 4

   Using your hands, crush the whole peeled tomatoes into the pan, adding the juices. Season with 1/2 teaspoon salt. Bring to a rapid simmer and cook, stirring occasionally, until thickened, 15 minutes . For a smoother texture, run an immersion blender through some of the sauce. Taste, seasoning with a bit more salt or Aleppo pepper as needed (I usually add ½ teaspoon of each).
5. 5

   While the sauce simmers, drain the soft tofu and line a cutting board with paper towels or a dish towel. Crumble the tofu into chunks. Add the tofu on top of the towels, gently press down with another towel, and let rest for 10-15 minutes . Remove the wet towels and gently press the tofu with dry towels to remove more water. Transfer the tofu to a bowl and toss with the nutritional yeast and ground turmeric .
6. 6

   When the tomato sauce is done, add the seasoned tofu on top, followed by the vegan feta . Transfer to the oven and bake for 10-12 minutes , until the sauce is bubbling and the tofu starts to meld into the dish. Garnish with fresh flat-leaf parsley and a few sprinkles of Aleppo pepper. Before serving, sprinkle with a few dashes of kala namak for an eggy taste. Serve warm with crusty bread , for sopping up the sauce).