Zen Tofu Shakshuka – for 6

Ingredients

500g high-quality Tofu
4 tbsp olive oil
⁠2 medium onions
4 garlic cloves
Fresh chili pepper
1 kg chopped tomatoes
250 ml crushed tomatoes
1 tsp coarse sea salt
1 tsp black pepper
1 tsp turmeric or curry
1 tsp Moroccan paprika
4 chopped chard or spinach leaves
1 eggplant, diced
1 zucchini, sliced
⁠4 cups water

Preparation

Gently sauté the onions in olive oil until golden. Add the crushed garlic and stir softly. Add the chopped tomatoes and fresh chili, cooking for a few minutes until fragrant.

Pour in the crushed tomatoes, spices, and water. Simmer slowly for 15 minutes.

Roast the zucchini and eggplant with olive oil and salt at 250°C for about 20 minutes.

Slice the tofu into 1 cm pieces and cut into circles of different sizes. Place them into the sauce together with the roasted vegetables. Cover and cook gently for another 30 minutes.

Add the chard leaves and cook 5 more minutes.

Finish with fresh lemon juice and cilantro — essential.

You may also bake the shakshuka in the oven at 200°C for about 1 hour.

A small Zen practice:
Different tofu circles invite the eye and heart to choose with awareness — discovering the true portion the body seeks.