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Peel and dice the onion and garlic.
Thinly slice the red peppers.
Warm the olive oil in a high sided ovenproof frying pan over a medium heat.
Add the diced onion, garlic and a pinch of salt, mix well and cook for 5-10 minutes until soft.
Add the sliced peppers, mix well and cook for another 5 minutes until they begin to soften.
Mix through the paprika and cook for another couple of minutes before adding the chopped tomatoes, rose harissa and brown sugar.
Reduce the heat and leave to simmer for 20-30 minutes until thick and delicious.
Drain the tofu and add to a powerful blender, along with the nooch.
Blend until smooth and creamy.
Add a very small pinch of turmeric here as an optional choice for colour.
Once the sauce is reduced, taste and season with salt and pepper.
Make 4-5 small wells on top of the sauce and spoon the tofu mixture into them.
Finish under the grill for 5-10 minutes or until the tofu mixture becomes firm.
Toast the bread and butter with plant-based butter.
Finely slice the herbs.
Remove the shakshuka from the oven and drizzle in olive oil.
Sprinkle with the chopped parsley, dill, chilli flakes and pepper.
Serve with the toast.