Vegan Shakshuka with Tofu and White Beans

This recipe is for a vegan shakshuka made with tofu and white beans as a substitute for eggs. The slow-simmered tomato sauce includes spices like cumin and chili powder, and the tofu is flavored with kala namak for an "eggy" taste. The dish is finished with fresh cilantro and mint and can be served with rustic bread to soak up the sauce.