Morning Veggie Shakshuka

Heat olive oil in a large skillet over medium heat. 2. Add diced onion and cook 5–7 minutes until softened. 3. Add garlic and red pepper and cook for another 3–4 minutes. 4. Stir in smoked paprika and cumin, and toast for 30 seconds. 5. Add the diced fresh tomatoes and a pinch of salt. 6. Simmer 10–12 minutes, stirring occasionally, until the tomatoes break down into a thick sauce. 7. Add spinach and let it wilt into the sauce. 8. In a small bowl, whisk silken tofu with turmeric, salt, and pepper. 9. Spoon the tofu mixture into 3–4 wells in the tomato sauce. 10. Cover the skillet and cook for 5–7 minutes, until the tofu gently firms and warms through. 11. Taste and adjust salt and pepper. 12. Top with fresh cilantro and serve warm with bread.