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Heat 3 Tbsp. vegetable oil in a frying pan over medium heat. Add 1 small onion, finely chopped, and ½ tsp. salt and cook for about 12 minutes, until the onion has softened.
Add 2 garlic cloves, minced, 1 tsp. smoked sweet paprika, ½ tsp. ground cumin, and pinch ground nutmeg or allspice and cook for 2 minutes, stirring often. Stir in one 14-oz./400 g can diced tomatoes, 2 tsp. rose, apricot, or regular harissa, 1 tsp. sugar, another ¼ tsp. salt, and a generous grind of freshly ground black pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes, stirring occasionally.
Add one 14-oz./400 g block silken tofu, gently breaking it up as you fold it into the tomato mixture. Cook for 2 minutes, then taste and add a touch more salt and pepper or harissa if needed.