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This harissa-spiced tofu from "Diala's Kitchen" is served with soba noodles or extra-thin spaghetti.

For the past few years, I have been spending the month of January cooped up - intentionally and unironically - so I can cook every breakfast, lunch and dinner as a way to kick off the new year rehoning my kitchen skills.

Sometimes, I'd take a break and go eat at a friend's house, but the idea was to get back in the habit of not only making meals but also connecting them like a daisy chain, rolling leftovers from one dish to another and reducing food waste in the process.

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