Smoky Tofu Shakshuka

So VERY good! Adapted from Epicurious

3 Tbsp. vegetable oil
1 small onion, finely chopped
¾ tsp. salt, divided

1 red bell pepper
2 garlic cloves, minced
1 tsp. smoked sweet paprika
½ tsp. ground cumin
Pinch ground nutmeg or allspice
1 can diced tomatoes
2 tsp. harissa
1 tsp. agave
Freshly ground black pepper
1 block firm tofu

Heat 3 Tbsp. vegetable oil in a frying pan over medium heat. Add 1 small onion, finely chopped and the chopped pepper, and ½ tsp. salt and cook for about 12 minutes, until the onion has softened.

Add 2 garlic cloves, minced, 1 tsp. smoked sweet paprika, ½ tsp. ground cumin, and pinch ground nutmeg or allspice and cook for 2 minutes, stirring often. Stir in one can diced tomatoes, 2 tsp. rose, apricot, or regular harissa, 1 tsp. sugar, another ¼ tsp. salt, and a generous grind of freshly ground black pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes, stirring occasionally.

Add one 14-­oz block silken tofu, gently breaking it up as you fold it into the tomato mixture. Cook for 2 minutes, then taste and add a touch more salt and pepper or harissa if needed.