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Garnished and ready to eat shakshuka

Vegan Shakshuka

A delicious vegan version of shakshuka with tofu
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 29 kcal

Equipment

  • 1 pan
  • 1 tofu squeezer optional
  • 1 cookie cutter optional
  • 1 cast iron pan optional. I just used a regular pan

Ingredients
  

  • 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

Tofu

  • 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

Instructions
 

Marinara sauce

  • 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!

Tofu

  • 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!

Eggplant

  • 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!

Nutrition

Calories: 29kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 301mgPotassium: 209mgFiber: 2gSugar: 4gVitamin A: 853IUVitamin C: 29mgCalcium: 22mgIron: 1mg