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Smoky Tofu Shakshuka

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Smoky Tofu Shakshuka in a castiron skillet with a spoon
Photo by Jonathan Gregson

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor. I like the sweetness that comes from using a rose or apricot harissa, but regular harissa will work well too—­as always, use what you can find and what you prefer! As the spice and heat levels of different brands of harissa can vary quite dramatically, start with my suggestion and then you can always add extra as a condiment when serving. The tomato sauce can be made ahead of time and keeps well in the fridge for up to a week.

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