Easy Vegan Shakshuka

Heat some oil in a pan and add chopped onion. Stir fry for a couple of minutes and then add minced garlic and chopped red pepper. Cook for 4-5 minutes.
1 yellow onion, 3 garlic cloves, 1 red pepper
Add the smoked sweet paprika and cumin and cook for one more minute or until fragrant.
1 teaspoon sweet smoked paprika, 1 ½ teaspoon cumin
Add the tinned chopped tomatoes and a pinch of salt. Leave simmering until the red peppers are cooked and the tomato sauce has reduced and is a richer and thicker sauce. At this point, you can add a little bit of sugar or another sweetener if the sauce is still acidic.
14 oz canned chopped tomatoes
Add the fresh spinach (washed and chopped) and cook for a further 2-3 minutes.
1 cup spinach
Break the silken tofu block into chunks. Depending on your taste, you can leave bigger or smaller chunks. Take 2 tablespoons and mix with some turmeric powder to create the "egg yolk".
5 oz silken tofu, ¼ teaspoon turmeric
Place the Silken tofu on the tomato base. We like making 3-4 silken tofu eggs. Then add some of the turmeric tofu on top creating a yolk-like shape. Put the lid on the pan or skillet, and leave cooking for about 3-4 minutes to heat up the silken tofu.
Add fresh chopped cilantro and salt and pepper to taste.
Fresh cilantro, Salt & pepper to taste