vegan tofu shakshuka with fried eggplant

Name: Vegan Tofu Shakshuka with Fried Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 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

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

Vegan Tofu Shakshuka with Fried Eggplant - Image 1

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•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