Do you have that one recipe that you keep going back to? For me, it’s this shakshuka. It’s so easy to put together and is absolutely no fail! It tastes great for all meals of the day. My favourite is serving it on a brunch spread with an assortment of freshly baked breads to soak up all the yummy sauce! I am so excited for you guys to try it out!
What is in the shakshuka?
Shakshuka is a wonderfully flavorful dish that comes together in one pan that is, typically, with eggs. I researched where it originated from and I got Tunisia, but please correct me if I’m wrong! This dish combines flavors of tomatoes, olive oil, pepperstofu or eggplant, garlic and onion together with spices like paprika and cumin.
My exposure to recipes and tastes after I became vegan sky rocketed after I did this. I’ve never had shakshuka prior to being vegan I didn’t feel like I was missing out at all! This recipe is such a delicious way to use tofu and eggplant!
Shakshuka is made from pantry staples! I always have the ingredients handy in my kitchen. It is so simple, yet extremely delicious 🙂 Here’s what you need:
- Red bell peppers
- Spices – paprika, chilli flakes, cumin, sugar, salt & pepper
- Diced can tomatoes or strained tomatoes
- Grilled tofu or eggplant
How to make it
- Saute the chopped vegetables together in some oil
- Add in the spices and tomato sauce
- Let that all simmer together to infuse the flavours
- Add in the grilled tofu or eggplant
- Enjoy with your favourite bread or pita 🙂
How to grill the tofu or eggplant
The tofu and eggplant gives the shakshuka layers and makes it more filling. Both are easy to prepare.
For the tofu:
- Start with extra firm tofu. Make sure you press it well to remove the excess water. I like to cut them out into circles so it’s aesthetic and easier to eat. Then place the circles on a baking tray, brush it with oil, and bake until slightly browned and crispy.
For the eggplant:
- Slice your eggplant into 1/2 inch thick rounds.
- To remove some of the bitterness, I sprinkle salt on them and let it sit for 10 minutes. Pat them dry before drizzling with oil.
- Bake them at 400 F for 15-20 minutes until tender
How to serve shakshuka
I’m such a fan of charcuterie boards. I feel like you could make a shakshuka charcuterie board with:
- bread/pita triangles/mini naan circles
- parsley sprigs or coriander sprigs
- small pinch bowls of dried spices like parsley, or salt flakes or pepper
- halved cherry tomatoes, purple onion rings or sliced shallots or avocado sliecs
- additional sauces like salsa, hummus or hot sauce
Different variations to try
There are several ways to make this shakshuka by changing up the toppings. In this recipe I used grilled tofu, however you can do:
- Roasted chickpeas
- Grilled eggplant circles
- Beans or lentils
- On it’s own as a delicious tomato sauce
What’s your favourite combination?
Substitutions or additional ingredients
I think one of the ingredients added to a traditional egg recipe is cheese. I didn’t add any for this recipe but feel free to add grated vegan cheese or nutritional yeast. The amount is to your discretion but I would start with a tablespoon and add to your liking.
This is a type of salt called black salt. It is a rock salt originating from India. It’s a great way to add more of an “eggy” taste to your tofu, if you wish. I wouldn’t add too much of it to be honest. I prefer grinding it than using the whole spice and would just use a pinch. Here’s some more information on the different types of salts there are.
I used canned tomatoes with a garlic and olive flavor for this recipe but you can use fresh tomatoes as well.
Various garnishes can be:
- crumbled vegan feta
- chopped parsley/cilantro
- black pepper/salty
- freshly squeezed lemon
- sliced jalepeno
Tips that may help execute your dish easier
You can prepare this dish ahead of time by prepping the tofu and the eggplant so they’re ready to go. You can also make everything and put it in your pan to place into the fridge to cook the next morning and keep it all ready in your pan until you’re ready to cook the next day. Just cover your pan tightly.
If you happen to have leftovers this stores beautifully in the fridge for about 2-3 days! You just have to warm it back up either on stove top or a microwave!
Other brunch dishes to try
- 1 pan
- 1 tofu squeezer optional
- 1 cookie cutter optional
- 1 cast iron pan optional. I just used a regular pan
- 1 onion chopped
- 1 tomato chopped
- 1/2 red bell pepper chopped
- 1/2 tsp paprika
- 1/2 tsp chili flakes
- 1/4 tsp cumin
- 1/2 tsp sugar
- 1/2 cup diced tomatoes from a can
- 1/2 tsp salt and pepper
- tofu grilled
- 1/8 tsp kala namak ground
- 1 package tofu extra firm, drained and patted dry and then cut with a cookie cutter and then sliced into circles (!5)
- 1/2 lemon juiced
- 1/2 tsp dijon mustard
- 1/2 tsp salt himalayan salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp kalonji seeds
Eggplant – same marinade as above
- Heat a pan with oil on medium high heat
- Saute the vegetables until soft
- add in spices and crushed tomatoes
- reduce the heat to low and cover for approx. 10 minutes, stirring every few mins
- Make a few wells in the sauce and add grilled tofu slices
- Garnish with fresh herbs and enjoy hot with your favourite bread or pita!
- Preheat the oven to 400F
- Drain your tofu and then wrap it with paper towels to eliminate any extra moisture
- Using a cookie cutter and make a circle that you can slice into 5 additional circles
- Prepare ingredients for marinade
- Let it marinate for 10-15 minutes
- Spread your circles on a baking tray and bake for 20 minutes. Flip at the 10 minutes. Check for drying and brush with olive oil if needed.
- Remove from oven and place it in your prepared cooked sauce and enjoy!
- preheat the oven to 400F
- prepare a baking sheet
- Make a salt bath (not too salty because there will be salt in the marinade) and let your eggplant slices soak for an hour
- Marinate your eggplants and let it sit for 10-15 minutes
- Bake for 20 minutes (but check on it because they can dry out and burn quickly) so check at the 10 minute mark and flip and continue to check after 5 minutes
- Remove and add into your cooked sauce and enjoy!
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