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 (4 Tbsp), Apple Cider Vinegar (4 Tbsp), 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 Onion (1/2 cup) and Garlic (2 cloves). Cook for a few minutes until soft.