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)
Lemon Juice (2 Tbsp)
Fresh Oregano (1 tsp)
Salt (1 Tbsp)
. Cover and refrigerate until shakshuka is ready, draining before serving.
Olive Oil (1 Tbsp)
in a pan over medium heat, then add
White Onions (1/2 cup)
Garlic (2 cloves)
. Cook for a few minutes until soft.
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