Vegan Shakshuka

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.

Great

% Daily Values based on a 2,000 calorie diet

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.