Vegan Eggplant Shakshuka
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Savory
- Cuisine: Around the world
Easy one pan vegan shakshuka with eggplants and crumbled tofu, ready in 30 minutes only. The perfect weeknight meal for busy days.
Ingredients
Scale
For the shakshuka:
- 1 medium-large eggplant, diced
- Salt and Ground Black Pepper, to taste
- 2–3 Tablespoons olive oil
- 1 onion, chopped
- ½ teaspoon cumin
- ½ Tablespoon paprika
- 3 cloves garlic, minced
- 2 Tablespoons harissa sauce
- 1 can (28 oz.) roasted diced tomatoes
- 1 teaspoon chilli flakes
- ½ package (16 oz.) of silken tofu
To Serve:
- Pita bread
- Chopped parsley & cilantro
Instructions
- Place tofu on a plate lined with a paper towel and set aside to drain some of the excess liquid.
- Place diced eggplant in a sieve and sprinkle with salt. Let sit for 10 minutes. Rinse and pat dry.
- Heat olive oil in a skillet and sauté the onion until translucent, about 5 minutes.
- Stir in the cumin, paprika, and garlic. Stir to cook for 1 minute.
- Add another Tablespoon of olive oil and add the eggplant. Cook, stirring for about 10 minutes, until softened.
- Add the harissa sauce and tomatoes. Bring to a simmer and cook for 5 about 5-10 minutes, stirring occasionally.
- Chop tofu into large chunks and transfer to skillet. Stir gently to distribute through tomato sauce. Cook or 3-5 minutes. Add salt and pepper to taste.
- Serve hot with pita bread and garnish with fresh chopped parsley and/or cilantro.
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https://www.delscookingtwist.com/vegan-eggplant-shakshuka/