Shakshuka

Put 1 tablespoon oil in a small saucepan over medium heat. Add the kasha and toast, stirring occasionally until it’s fragrant and slightly darker, 1 or 2 minutes. Add 3/4 cup water and a sprinkling of salt and bring to a boil. Lower the heat so it bubbles gently, cover, and cook, undisturbed, until the kasha is tender and the water is absorbed, 10 to 15 minutes; remove the pan from the heat and leave it covered.

Rinse, stem, and chop the chiles. Trim, peel, and chop the onion. Chop the garlic. Put the remaining 2 tablespoons oil in a medium ovenproof skillet over medium-high heat. Add the onions and some or all of the chiles (depending on your affinity for heat), sprinkle with salt and pepper, and cook, stirring occasionally until they’re soft, 3 to 5 minutes. Add the garlic, paprika, and cumin and cook, stirring frequently until the mixture is aromatic, about 1 minute more. Add the tomatoes with their liquid and 1/4 cup water to the pan and bring to a boil. Lower the heat so the mixture bubbles steadily and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce thickens slightly, 10 to 15 minutes. Taste and adjust the seasoning.

Turn the broiler on high and position the rack 6 to 8 inches from the heat. Dollop the tofu mixture on top of the tomato sauce, making 4 dumplings. Put the pan in the oven and cook, checking now and then until the tofu is lightly browned, 5 to 10 minutes. Rinse and dry the parsley; trim the toughest stems and chop enough leaves to measure about 2 tablespoons (save the rest for another use). Serve the shakshuka over the kasha, garnished with parsley.