Vegan shakshuka

For the "eggs"
Take 250 g pressed firm tofu, 6 tablespoons plant milk, a couple of spoons of nooch, a dash of garlic powder, some kala namak, and pepper. Blend until smooth. Take out a couple of spoonfuls and mix with turmeric to make the yolk.

For the sauce
Roast eight tomatoes and a red bell pepper in some olive oil for about 40 mins, along with a head of garlic in foil
Finely dice a green bell pepper, red chilli, and an onion. Sautee until soft with a bit of salt
Add three fat minced cloves of garlic
Dice the roasted red pepper and add in with a splash of tomato puree
Blend the roast tomatoes and roast garlic into a chunky sauce and pour in with some pepper and chopped parsley stalks
Simmer for about 45 mins until reduced

Make four wells in the sauce using a spoon and add a big dollop of the tofu egg, top with a teaspoon of the turmeric tofu

Cover with a lid and steam for 10 mins, then carefully remove the lid and cook for another 5 to 10 mins or until the tofu has set

Sprinkle over some chopped parsley and vegan "feta" (tofu crumbles marinaded overnight in olive oil, lemon juice, oregano, nooch, and salt)