Tofu Shakshouka (Vegan)

I'm always preparing tofu the same old way and would enjoy a change. This veganized shakshouka recipe was found in Nava Atlas' Vegan Express. It would be wonderful with fresh, in-season tomatoes. Serve it with hummus, fresh pita bread and a cucumber & tomato salad for a meal with a Middle Eastern theme.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  large onion, finely chopped
• 2 -3  garlic cloves, minced (optional)
• 1  medium green bell pepper, diced
• 2 (12 1/3ounce) packages firm silken tofu, finely crumbled
• 4  large tomatoes or 6  medium tomatoes, diced
• 1  teaspoon sweet paprika
• 1  pinch turmeric, for color
•  salt & freshly ground black pepper, to taste
• 2  tablespoons  minced fresh parsley (optional)

Directions

1. Heat oil in a large skillet; add onion and saute over medium-low heat until translucent.
2. Add green pepper (and garlic if using); continue to saute until both are lightly browned.
3. Add tofu, tomatoes, paprika and turmeric; stir together, then cook over medium heat for 10 to 15 minutes until tomatoes are soft.
4. Season with salt and pepper, stir in parsley and serve.