Vegan Shakshuka

Instructions

1. 1
   Heat the olive oil in a medium cast-iron skillet over medium heat.
2. 2
   Add the chopped onion and red bell pepper. Sauté for about 5 minutes until soft and the onions turn translucent.
3. 3
   Stir in the garlic, ground cumin, and paprika. Cook constantly for 1 minute until the spices become deeply fragrant without burning.
4. 4
   Pour in the crushed tomatoes with their juices. Season with a pinch of salt and black pepper. Reduce heat to medium-low and simmer gently for 8-10 minutes until the sauce thickens into a rich base.
5. 5
   Use a spoon to create two or three small wells or indents spaced out in the simmering tomato sauce.
6. 6
   Carefully pour the liquid vegan egg substitute directly into each of the created wells.
7. 7
   Scatter the cubes of firm tofu evenly across the skillet, nestling them slightly into the red sauce around the 'eggs'.
8. 8
   Cover the cast-iron skillet with a lid and cook on low heat for 5-7 minutes, or until the egg substitute sets firmly on top.
9. 9
   Remove the lid, turn off the heat, and generously scatter the finely chopped fresh parsley across the entire dish.
10. 10
    Place the hot skillet onto a round cork mat and serve immediately family-style with pita or warm crusty bread.