This easy vegan shakshuka uses eggplant and tofu instead of the traditional poached eggs. All you need is 10 ingredients and 1 pan for this fragrant brunch classic.
I haven’t done the research, but I’m willing to bet that whenever there’s shakshuka on a brunch menu, most brunch-goers choose it over anything else. A strong case can be made for eggs benedict, sure, but according to the very small sample size of the six or so people I usually brunch with, this is a pretty accurate-ish statement.
(Aren’t you glad I chose food writing over statistics as a career path?)
Case in point: shakshuka’s spicy personality, saucy texture, and bold Instagram-able looks are practically irresistible. Which is why I’m so excited to introduce you to my vegan shakshuka with tofu and eggplant. Let’s dive in!
What Is Shakshuka
In case you’re not familiar, shakshuka is a North African breakfast dish consisting of runny eggs poached in a spicy tomato sauce. Different versions of this dish are popular in places like Turkey, Israel, and Morocco. And as of 10 or so years ago, shakshuka has become a mainstay on many of NYC’s brunch menus, too.
What’s In This Vegan Shakshuka
For this shakshuka without eggs, I use tofu as the protein, as well as sauteed eggplant to add more body to the dish. Eggplant (a.k.a. aubergine, for my friends across the pond) is the perfect addition to vegan shakshuka, in my opinion, because it works well with the spices (cumin, coriander, chili) and is so good simmered with tomatoes. The sauce also calls for onion, garlic, and crushed tomatoes, and the whole thing gets topped with lots of fresh herbs.
Tofu Eggplant Shakshuka: Step-by-Step
Salt the Eggplant: Start by cutting the eggplant into cubes and layering them into a colander, generously seasoning each layer with salt. Let stand for at least 15 minutes. (Eggplant naturally contains a lot of moisture and some bitterness. Generously salting it before cooking draws out excess moisture to combat both of these issues.)
Brown the Eggplant: Rinse and pat the eggplant dry. Then cook it in a skillet until browned (about 8 minutes). Make sure to cover the skillet with a lid at this point to trap the steam and soften the eggplant. Then remove it and set aside.
Cook the Aromatics: In the pan where you cooked the eggplant, saute a diced onion. Then add minced garlic and the spices, and cook until fragrant.
Simmer the Sauce: At this point, add the eggplant back in, along with a can of crushed tomatoes. Cover again and simmer for 10 minutes to let the flavors develop.
Add the Tofu: Lastly, add the tofu and simmer for 5 more minutes to warm it through.
Other vegan brunch favorites…
- Chickpea Flour “Frittata”
- Sun-Dried Tomato and Herb Scones
- Creamy Mushroom Tartines
- Cornmeal Pancakes
Let me know if you try this eggless shakshuka! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
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Vegan Shakshuka with Tofu and Eggplant
(1 votes, average: 5.00 out of 5)
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Brunch
- Method: Stovetop
- Diet: Vegan
Description
This easy vegan shakshuka uses eggplant and tofu instead of the traditional poached eggs. All you need is 10 ingredients and 1 pan for this fragrant brunch classic.
Ingredients
- 1 small eggplant, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 1 small red or yellow onion, diced
- 3 medium garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon chili flakes* (see note below)
- 1/4 teaspoon ground cinnamon
- One 28-ounce can crushed tomatoes*
- One 14-ounce block soft tofu, drained and cubed*
- 1 cup roughly chopped cilantro or parsley, for serving
- Za’atar and bread, for serving (optional)
Instructions
- Place a layer of cubed eggplant in a colander and sprinkle generously with salt, continuing to layer and sprinkle each layer. Let stand for 15 to 30 minutes. When the eggplant looks sweaty, rinse it under running water, transfer to a kitchen towel, and pat dry.
- Heat 2 tablespoons oil in a large non-stick skillet/saucepan over medium heat. Add the eggplant and season with a pinch of salt and a few grinds of pepper. Cover tightly with a lid, and cook until the eggplant is collapsed and browned in places, stirring occasionally, 8 to 10 minutes. Remove and set aside.
- Heat the remaining tablespoon of oil in the skillet and add the onion with a pinch of salt. Cook until translucent and starting to brown, 5 to 7 minutes. Then stir in 3 minced garlic cloves, 1 1/2 teaspoons each ground cumin and coriander, 1/2 teaspoon chili flakes, 1/4 teaspoon cinnamon, and a generous amount of black pepper. Cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes and the cooked eggplant. Cover with a lid, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
- At this point, be sure to taste the sauce and adjust the seasonings if needed. Lastly, add the tofu and gently toss to coat in the sauce. Simmer for 5 more minutes.
- Sprinkle with herbs and za’atar (if using), and serve with bread.
Notes
- If you like things extra spicy, use a chopped fresh chili instead of chili flakes and add it in step 3 with the garlic.
- Instead of crushed tomatoes, you can use canned diced tomatoes, or whole peeled tomatoes (crush them with your hands before adding to the sauce).
- Vegan shakshuka works well with silken or soft tofu, or even firm tofu. (Don’t use extra firm.) If you use firm tofu, be sure to press it first.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 270
- Fat: 14.4 g
- Carbohydrates: 26.9 g
- Fiber: 11.1 g
- Protein: 12.7 g
Keywords: vegan, shakshuka, eggplant, tofu, brunch
