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.
(Aren’t you glad I chose recipe development 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.
What Is Shakshuka
What’s In This Vegan Shakshuka
For this shakshuka without eggs, I use tofu as the protein, as well as sautéed 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 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.
How to Make Tofu Eggplant Shakshuka
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Salt the Eggplant
Start by cutting the eggplant into cubes and layering them into a colander, generously sprinkling each layer with salt. Let stand for about 15 minutes. (Eggplant naturally contains a lot of moisture and some bitterness. Salting it before cooking draws out excess moisture to combat both of these issues.)
Step 2: Sauté 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. When the eggplant is ready, remove it from the pan and set aside.
Step 3: Cook the Aromatics
In the now-empty pan, sauté a diced onion. Then add minced garlic and the spices, and cook until fragrant.
Step 4: Simmer the Sauce + Add Tofu
Add the eggplant back in, along with a can of crushed tomatoes. Cover again and simmer for 10 minutes to let the flavors develop. Lastly, add the tofu and simmer for 5 more minutes to warm it through.
How to Serve Eggplant Shakshuka
Serve shakshuka hot, alongside some crusty bread. If you want to add a side dish, make these brunch potatoes, or air fried yuca or sweet potato wedges.
More Vegan Brunch Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Vegan Shakshuka with Tofu and Eggplant
- 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.
Ingredients
- 1 small globe eggplant, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil, divided
- 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
- Crusty bread, for serving
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 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 the garlic, cumin, coriander, chili flakes, 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 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.)
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
Susan says
Delicious and so easy to prepare w our overflowing garden of tomatoes! I added firm tofu.
Alexandra Shytsman says
Love that! Jealous of your garden haha. Thank you for taking the time to leave a review 🙂
Alexandra says
Thank you for your kind words – my family is thankfully safe. It’s truly unbelievable 🙁
Eileen says
Excellent recommendations I just made the shakshuka, taking it to my daughters tomorrow
Can’t wait to eat it
Thank you very much
I love middle eastern recipes 😃
Eileen says
Looks very good Will try this recipe
Any thing besides bread to serve with
Watching calories ?
Alexandra says
Hi Eileen. This would be great with quinoa, tabbouleh, or even roasted sweet potatoes 🙂