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Vegan shakshuka with tofu and eggplant in a white skillet next to a baguette.

Vegan Shakshuka with Tofu and Eggplant

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  • Author: Alexandra Shytsman
  • 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 45 minutes for this fragrant brunch classic.


Ingredients

Scale
  • 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
  • 1/4 teaspoon ground cinnamon
  • One 28-ounce can crushed tomatoes
  • One 14-ounce block soft tofu, drained and cubed (see note below)
  • 1 cup roughly chopped cilantro or parsley, for serving
  • Za’atar and bread, for serving (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Stir in crushed tomatoes and the cooked eggplant. Cover with a lid, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
  5. 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.
  6. Sprinkle with herbs and za’atar (if using), and serve with bread.

Notes

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

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