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vegan tofu shakshuka with fried eggplant
A comforting and hearty vegan twist on the traditional Shakshuka. Instead of eggs, dollops of silken tofu are gently poached in a rich, spiced tomato and pepper sauce enriched with beans for extra protein. Based on your image, this recipe includes the side of fried eggplant slices and a creamy coleslaw to complete the meal.
recipe by
saajan
mainMiddle Eastern2 servingsveganvegetariandairy freegluten free
1 / 2
15
prep (min)
30
cook (min)
45
total (min)
- •2 tbsp olive oil (plus extra for frying eggplant)
- •1 medium onion, diced
- •1 large red bell pepper, diced
- •2 cloves garlic, minced
- •1 tsp ground cumin
- •1 tsp smoked paprika
- •400 grams canned crushed tomatoes
- •400 grams canned white beans (cannellini or butter beans), drained and rinsed
- •300 grams silken tofu (firm enough to hold shape)
- •1 medium eggplant, sliced lengthwise into strips
- •2 cups coleslaw mix (shredded cabbage and carrots)
- •3 tbsp vegan mayonnaise
- •2 tbsp fresh parsley or cilantro, chopped
- •1 pinch salt and black pepper