Shakshuka with crumbled tofu

Method

1. Chop the onion and garlic while the oil is heating up in your pan and fry until the onions are translucent.
2. Meanwhile, slice the bell pepper into long strips and add to the onion and garlic along with the tomato and chili pastes. Stir until combined and add in the chopped tomatoes, vegetable broth, spinach, herbs and spices. (This is also the time to add in the marmite and lentils if using.)
3. Cover and cook for 5 minutes while preparing the tofu and slicing the avocado.
4. Prepare the tofu by draining it and pressing to remove as much liquid as you can between some kitchen paper or a clean tea towel. Then, sprinkle over a tsp of black pepper and the black salt and mash with a fork or potato masher to create the crumble texture.
5. Once the 5 minutes are over, remove the lid from the pan, season to taste with the salt, pepper and balsamic vinegar and reduce the heat to simmer for 10 minutes allowing the sauce to reduce.
6. Finally, assemble the dish by placing three blobs of yoghurt evenly in the sauce and place the tofu directly on top of the yoghurt. Next, sprinkle some more black pepper and black salt on top of the yoghurt, finishing with the pickled onions. Next, place the slices of avocado in between the yoghurt drops and finish by sprinkling olive oil, balsamic vinegar and fresh parsley over the top of the whole dish.
7. Enjoy served in the middle of the table with crusty bread and leave the cutlery in the drawer.

Equipment

• Large frying pan or skillet
• Chopping board
• Sharp knife
• Spatula
• Fork or potato masher
• Teaspoon
• Tablespoon
• Large serving spoon