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Dice the red pepper, mince garlic cloves and halve cherry tomatoes.
To a large pan on low-medium heat, add olive oil and spices and toast them for a couple minutes. Then, add diced red pepper and continue stirring.
Next, add minced garlic. After a couple more minutes, add cherry tomatoes. Cover, stirring occasionally until blistered and softened.
Add tomato paste, water (starting with ½ cup, up to ¾), cooked chickpeas and salt. Stir well then let simmer uncovered for a few minutes while you blend the tofu eggs.
To a blender, add tofu, cashews, nutritional yeast, water and salt and blend until smooth and creamy.
Use your wooden spoon or spatula to create 3-4 wells in the pan, then pour in the tofu cream. Cover for a few more minutes.
Roughly chop fresh cilantro or parsley. Remove the pan from heat, add fresh herbs, then enjoy with bread!