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Danilo Aleixo
By Danilo Aleixo

Vegan Shakshuka

6 steps
Prep:10minCook:30min
A plant-based twist on the Middle Eastern classic, this vegan shakshuka swaps eggs for crumbled tofu and layers bold spices with tender vegetables. Perfect for a hearty brunch or a cozy dinner.
Updated at: Thu, 03 Jul 2025 18:40:16 GMT

Nutrition balance score

Great
Glycemic Index
26
Low
Glycemic Load
10
Moderate

Nutrition per serving

Calories203.7 kcal (10%)
Total Fat3.1 g (4%)
Carbs38.9 g (15%)
Sugars20.9 g (23%)
Protein11.3 g (23%)
Sodium832.6 mg (42%)
Fiber12.8 g (46%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat a drizzle of oil in a deep skillet or pan over medium heat. Add the onion and garlic, and sauté until fragrant and soft, about 2–3 minutes.
Step 2
Stir in cumin, smoked paprika, ras el hanout (or spice blend), salt, and pepper. Let the spices bloom for 30 seconds to deepen their flavor.
Step 3
Add the diced eggplant and bell pepper. Stir to coat in the spices, then reduce heat to low-medium. Cover and let cook for 10–15 minutes, stirring occasionally, until the vegetables soften.
Step 4
Pour in the tomato passata, stir well, and let simmer uncovered for another 5–10 minutes until thickened and bubbling.
Step 5
Crumble the firm tofu evenly over the pan, mimicking the texture of poached eggs. Gently stir or leave it undisturbed for a more “egg-like” look. Let it cook for 3–5 minutes to absorb the flavors.
Step 6
Remove from heat and sprinkle with fresh chopped cilantro. Serve warm with crusty bread, pita, or over grains like couscous or quinoa.

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