A delicious vegan version of a traditional Middle-Eastern dish.


  • 2 Tbsp
    olive oil
  • 1
    onion, diced finely
  • 3
    garlic cloves, diced finely
  • 1
    red capsicum, diced finely
  • 1
    small aubergine, diced
  • 2
    tins of 400g chopped tomatoes, or 5 medium ripe tomatoes
  • 1 Tbsp
    tomato paste
  • 1 tsp
  • 1 ½ tsp
    smoked sweet paprika
  • ½ tsp
    ground chilli
  • ½
    salt, adjust to taste
  • 2 tsp
    brown sugar (optional)
  • 175 g
    silken tofu
  • ¼ tsp
    black salt
  • ½ tsp
  • black pepper to taste
  • parsley, finely chopped


  1. Step 1
    Preheat the oven to 200°C/180°C fan-forced. Heat up 2 tbsp of olive oil in a large pan, on low-medium heat. Add chopped onion and fry, stirring frequently, until almost translucent.
  2. Step 2
    Add chopped garlic and fry for another 2 minutes, then add chopped red capsicum and aubergine and fry for another couple of minutes. Then stir in all the spices: cumin, chilli, and smoked paprika and fry for another minute.
  3. Step 3
    Stir in tomato paste and the tinned tomatoes and about half a cup of water. Season with a salt and let the tomato sauce thicken by cooking at a low-medium heat for about 45 minutes.
  4. Step 4
    Once the sauce has thickened, taste it and season with a bit more salt and some black pepper, if the tomatoes are too tangy add 2 tsp of brown sugar.
  5. Step 5
    Prepare tofu by pressing it first to get rid of the excess water, scramble it with a fork and season with black salt and a pinch of turmeric for colour.
  6. Step 6
    Spoon the seasoned tofu mixture onto the sauce, and sprinkle crumbled Angel Food feta on top, then place in the oven for about 15 minutes.
  7. Step 7
    Serve with a sprinkle of parsley and some fresh bread on the side.