Step 2

Make the tofu labneh: Wrap the tofu in cheesecloth and place between 2 plates. Set a light weight, such as a large can, on top of the plates to weigh down the tofu and press out the water. Refrigerate overnight.

Step 3

The next day, unwrap the tofu and slather it with the miso. Let marinate in the refrigerator for at least 1 day, or up to 1 week. Scrape off the excess miso, then crumble and set aside.

Step 4

Make the squash: Preheat the oven to 450°. On a sheet pan, toss the squash wedges with the olive oil and salt. Roast until golden brown and tender, 15 to 20 minutes. Remove the skin and cut into large chunks, then set aside.

Step 5

Make the shakshuka: In a 4-quart Dutch oven, heat the olive oil over medium heat. Add the onions and sweat until softened, 8 to 10 minutes. Add the garlic and ginger, and cook until fragrant, 2 minutes.

Step 6

Add the butter and melt, then stir in the flour until incorporated and cook for 2 minutes. Add the curry powder, harissa and cumin, stirring to incorporate.

Step 7

Add the crushed tomatoes and bring to a simmer. Cook, stirring often, until thickened, 10 to 12 minutes. Season with salt.

Step 8

Stir in the roast squash and cook until warmed through, 2 minutes more. Remove from the heat and make 5 wells in the sauce. Add a poached egg to each well, then garnish with tofu labneh, pomegranate seeds and parsley leaves. Serve with toasted milk bread.