Shakshuka with tumeric scramble - Bianca Monley

Ingredients

• 50 ml oil
• 150 g onion, 5 mm dice
• 4 cloves garlic, chopped
• 150 g capsicum, 1 cm dice
• 150 g eggplant, 1 cm dice
• 800 g canned tomatoes
• ¼ cup tomato paste
• 2 tbsp cumin
• 1 tsp smoked paprika
• ⅓ tsp cayenne
• salt + pepper to season
• ¼ cup rice malt syrup
• ⅓ tsp turmeric
• ⅓ tsp pepper
• 450 g silken tofu
• 1.50 tsp turmeric, ground
• 50 g chopped shallots
• 10 g yeast flakes
• pinch salt
• 40 ml almond milk
• chopped shallots
• Sourdough or Gluten Free bread to serve