Vegan Shakshuka with Sweet potatoes and Tofu. Amazing breakfast or brunch of saucy tomatoes, onion & peppers with sweet potato + tofu egg. Gluten-free Recipe

pressed firm tofu as needed

1 tsp oil

¾ cup chopped red onion, 1 small onion

1 hot green chile or jalapeno

3 cloves of garlic chopped

¾ cup chopped red or green bell pepper

½ tsp ground cumin

? tsp salt

2 cups chopped tomato, 2 large tomatoes

½ cup water

1 medium sweet potato , thinly sliced (peeled if needed, then sliced)

¼ tsp indian black salt (kala namak)

¼ tsp black pepper

nutritional yeast to taste

Slice lightly pressed tofu into a fat circle using a cookie cutter. Slice the circle to make thin (1/4 inch thick) circles. Rub kala namak on each of the circles, both sides, and set aside.
In a large skillet, heat oil over medium heat. Add onion and a pinch of salt and cook for 2 minutes. Add garlic, chile and peppers and cook until onion is trans