Vegan Shakshuka with Za’atar Spiced Chickpeas

To heat forged iron pan, add remaining 1 Tbsp (15 mL) grapeseed oil and let heat for 30 seconds. Add onions and sauté, stirring sometimes, till softened, about 4 minutes. Add garlic and bell pepper and proceed to cook dinner, stirring sometimes, till softened and beginning to brown, about 10 minutes. Stir in cumin, coriander, and pink pepper flakes, and let cook dinner for 1 minute earlier than including canned tomatoes together with their juices, cilantro, and dill. Stir sauce collectively nicely and let come to a simmer. At this level, should you favor a smoother sauce, use an immersion blender to purée sauce a bit. Nestle tofu into sauce and switch pan to oven for 10 minutes.