Shakshuka with Tofu

Drain Firm Tofu (1/2 block) and slice into small blocks. Pat dry with paper towels and place blocks in a deep dish, like a tupperware container. To the tofu add the Water (1/4 cup) , Apple Cider Vinegar (1/4 cup) , juice from Lemon (1) , Fresh Oregano (1 tsp) and Salt (1 Tbsp) . Cover and refrigerate until shakshuka is ready, draining before serving.

Heat Olive Oil (1 Tbsp) in a pan over medium heat, then add White Onions (1/2 cup) and Garlic (2 cloves) . Cook for a few minutes until soft.