This vegan spin on shakshuka is made with spinach and lemony pan-fried tofu (in place of eggs!) in a smoky tomato and red pepper sauce. It's perfect for breakfast or dinner, and absolutely delicious scooped up on crusty pita wedges.
Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.
When the oil is hot, add the tofu in an even layer.
Cook the tofu for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
Sprinkle the lemon juice, turmeric, and ½ teaspoon of salt over the tofu. Flip it a few times to distribute the seasonings and cook for about 30 seconds more, until most of the lemon juice has dried up.
Remove the tofu from the skillet and transfer it to a plate.
Add the remaining tablespoon of oil to the skillet and give it a minute to heat up.
When the oil is hot, add the onion and bell peppers. Sauté them for about 5 minutes, until they begin to soften.
Add the garlic, cumin, paprika, and cayenne pepper to the skillet. Sauté everything for about 1 minute more, until the garlic becomes very fragrant.
Stir in the crushed tomatoes and fire roasted tomatoes. Raise the heat and bring the mixture to a boil.
Lower the heat and allow the sauce to simmer, uncovered, for about 10 minutes, until the peppers are soft and the sauce has thickened a bit. You can add a splash of water if it gets too thick while simmering.
Stir in the spinach and allow the mixture to simmer for about 5 minutes more, until the spinach has fully wilted.
Stir in the tofu and allow everything to simmer for about 1 minute more — just enough time for the tofu to heat back up and absorb a bit of the sauce.
Remove the skillet from the heat and season the mixture with salt and pepper to taste.
Top with parsley and cilantro.
Divide onto plates and serve.
*For extra eggy flavor, season your tofu with kala namak instead of regular table salt.