Drain & press the tofu under a heavy bowl of fruit / books – or using a tofu press – for 15 minutes. Pat dry to remove excess liquid.

Make the chia eggs in the meantime. Whisk the ground chia seeds with water in a bowl to combine. Let sit for 5 minutes to thicken.

Into a food processor, break apart the block of tofu into large chunks, and add them along with the spices & parsley. Pulse a few times, then blend for a minute to combine.

Remove the blades. Add in the flour, chia eggs, and oil. Mix with your hands – almost like kneading dough. Remove into a large bowl and form the Kabab.

Using a handful of the mixture, squeeze with your hand a few times, then roll into a finger- size oval shape. Repeat until finished (about 12 pieces). Set aside for later.

Sauté the onions with oil in a pot for 5 minutes until translucent. Add in the minced garlic to cook for a minute. Stir in the spices to infuse with flavours.

Cook the carrots and potatoes for 5 minutes to soften. Stir in the zucchini and tomatoes to combine.

Add the tomato sauce and pomegranate molasses (if using). Bring to simmer over medium low heat for about 5 minutes.

Preheat the oven to 400F (or 205C). Empty the saucy tomato mixture into a 13x9 casserole dish.

Place the green pepper rings on top. Stuff two tofu Kababs inside each.

Cook for 30 minutes on middle rack, until browned and the green pepper have softened.Serve over a bed of rice and/or warm pita.