Tofu in Purgatory (Shakshuka)

Tofu in Purgatory is a brilliant brunch dish however you could consume it for lunch or dinner too. it's miles best with a few warm buttered toast (test out my notable easy vegan butter recipe), clean crusty bread or baguette. For dinner it's far lovely with a crisp salad and a few bread to mop up the fiery juice.

INGREDIENTS

• 1 796 ml can diced tomatoes
• Salt & pepper to taste I used 1 teaspoon salt & ½ teaspoon pepper
• 1 block of unpressed medium tofu cut into rounds (around 350g although this doesn't have to be exact) see recipe note
• 1 tablespoon olive oil (optional)
• 4 large cloves of garlic
• 2 teaspoons dried herbs see recipe note
• 1/2 teaspoon dried chili flakes use less if you prefer less heat
• 1 teaspoon sugar optional but helps to bring out the tomato flavour
• Indian Black Salt (Kala Namak) optional

INSTRUCTIONS

1. warm the olive oil in a skillet and cook dinner the garlic over medium heat till just beginning to show a touch brown. (use a drop of water in place of the oil to keep the recipe oil-free).
2. upload the tomatoes, salt, pepper, chili flakes, herbs and non-compulsory sugar.
3. Simmer over a medium heat for five minutes then upload the tofu rounds.
4. flip down the warmth to medium-low and simmer for 15 mins until the sauce is thickening up a little and the tofu is soft and heated via.
5. Sprinkle the tofu with a little Indian Black Salt simply before serving in case you would like an eggy flavour.
6. Serve with toast, crusty bread or baguette to mop up the juice!