Herbed Tofu Shakshuka (Vegan)

1.Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper, sautéing until softened and translucent, about 5-7 minutes.

2.Add the minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper to the skillet. Stir constantly for 1-2 minutes until fragrant, taking care not to burn the spices.

3.Pour in the diced tomatoes and tomato sauce, stirring to combine. Season with salt and black pepper to taste. If the sauce tastes too acidic, add the optional sugar. Bring the sauce to a simmer and cook uncovered for about 10 minutes, allowing it to thicken slightly.

4.Gently add the tofu cubes into the tomato sauce, nestling them evenly throughout. Cover the skillet and let it simmer on low heat for 5-7 minutes, allowing the tofu to absorb the flavors and heat through.

5.Remove the skillet from heat. Stir in the chopped parsley, cilantro, and lemon juice for a fresh herbal brightness. Adjust seasoning if necessary.

6.Serve the herbed tofu shakshuka hot, garnished with extra fresh herbs if desired. It pairs beautifully with warm crusty bread or vegan pita for dipping.