Step 1

Heat the oil in a large skillet, and then sauté the onions, chillies, and sugar over a medium heat for 5 mins or so, until the onions start to brown.

Step 2

Add the garlic, and continue to sauté until the raw garlic smell has gone.

Step 3

Stir in the passata, water, chopped tomatoes, and the tomato purée. Bring to the boil, then immediately reduce the heat.

Step 4

Mix in the cumin, paprika, cayenne, salt, black pepper, chickpeas, and olives, and give everything a good stir.

Step 5

Check the seasoning, adding more salt, pepper, and/or cayenne if desired.

Step 6

Simmer for 10 minutes, then stir in the parsley and coriander.

Step 7

Place the tofu rounds on top of the shakshuka, and gently press down so that they're partly submerged.

Step 8

Cover the skillet, and simmer for another 7-10 mins, until the tofu is warmed through.

Step 9

Finish with few grinds of black pepper and some torn coriander leaves.

Step 10

Serve immediately with fresh bread.

Step 11

Leftovers can be kept in an airtight container in the 'fridge for up to 3 days.