1 tbsp apricot harissa paste
400g chopped tomatoes (use half)
1 handful of fresh coriander
1 garlic clove
1 tsp smoked paprika
1 red pepper
40g baby spinach
1 vegetable stock cube (use half) (Celery)
225g firm smoked tofu (use half) (Soya)
2 tbsp tomato puree
250g puy lentils & wholegrain quinoa (use half)
Boil a kettle. Dissolve the half stock cube in a jug with 100ml boiling water. Finely chop or crush the garlic. Finely slice the shallot. Deseed the pepper and thinly slice.
Heat a medium frying pan with 1 tsp oil on a medium-high heat. Add the garlic, shallot and pepper. Cook for 3-5 mins, until starting to soften, then add the harissa, tomato puree and half the paprika. Cook for a further minute, then add the half pack of quinoa and lentils, half tin of chopped tomatoes and the stock. Simmer for 5-7 mins, until thickened. Season with sea salt and black pepper.
Meanwhile, drain the half pack of tofu, pat dry with paper towel and cut into 1-2cm cubes. Heat another medium frying pan with 1 tsp oil on a high heat. Cook the tofu for 3-5 mins, stirring occasionally, until turning golden. Season with sea salt. Remove from the heat and mix with the remaining paprika.
Roughly chop the coriander. Just before serving, add the spinach and half the coriander to the shakshuka; stir to wilt. Serve the shakshuka with the tofu placed on top. Sprinkle with the remaining coriander.