Vegan Shakshuka with Tofu and Chickpeas

Ingredients

• 14 oz Firm tofu
• 1 can Chickpeas
• 28 oz Diced tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Red bell pepper
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1/2 teaspoon Chili powder
• 1/4 cup Fresh parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place a 12-inch skillet over medium heat, which is 350°F (175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, 3 cloves garlic, and 1 medium red bell pepper to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Pour in the 28 oz of diced tomatoes. Add the 1 teaspoon of paprika, 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together and bring to a simmer. Let it simmer gently for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4Crumble the 14 oz of firm tofu directly into the skillet. Add the 1 can of chickpeas. Stir to combine the tofu and chickpeas with the tomato sauce.
5. 5Continue to cook for another 5 to 10 minutes, stirring occasionally, until the tofu is heated through and the sauce has reached your desired thickness. The sauce should coat the back of a spoon.
6. 6Remove the skillet from the heat. Sprinkle the 1/4 cup of fresh parsley over the top.
7. 7Serve the shakshuka warm.

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