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If you haven't had shakshuka before, you are in for a treat! This dish is loaded with a plethora of vegetables in a thick tomato sauce, topped with a flavor-packed tofu scramble, and ready in less than 30 minutes! #shakshuka #breakfast #lunch #dinner #tunisia #middleeastern #northafrica #israel #shakshouka #veganized #egg #tofuscramble #healthy #lowfat #30minute #meal #easy #sweetsimplevegan #entree #onthego #togo

Vegan Eggplant Shakshuka w/ Tofu Scramble


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

If you haven’t had shakshuka before, you are in for a treat! This dish is loaded with a plethora of vegetables in a thick tomato sauce, topped with a flavor-packed tofu scramble, and ready in less than 30 minutes!


Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ cup yellow onion, finely diced
  • 1/2 medium red bell pepper, diced small (about 1/3 cup)
  • 1 anaheim pepper, seeds removed and diced small (about 1/2 cup)
  • 4 cloves garlic, finely minced
  • 1 small (6-inch) eggplant, diced small
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • Optional spices: 1/8 teaspoon each of cinnamon and ground coriander
  • 1 (28 oz.) can fire roasted whole peeled tomatoes*
  • 3 tablespoons tomato paste
  • 1 teaspoon coconut sugar
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley leaves + more to top
  • 5 kalamata or green olives, pitted and sliced + more to top
  • Salt and pepper, to taste
  • 1/2 recipe of our Basic Tofu Scramble
  • Pita bread, to serve

Instructions

  1. Heat 1 tablespoon of olive oil in a large cast-iron skillet (or rimmed metal pan) over medium heat. Add the onion, bell pepper, Anaheim pepper, and garlic. Sauté for 3-4 minutes or until soft and fragrant. Add the spices and cook for 1 minute more.
  2. Add the eggplant and sauté for an additional 3 minutes or so until it begins to soften, adding more oil if needed.
  3. Mix in the can of tomatoes, tomato paste, sugar, and bay leaf. Allow the tomatoes to cook down, stirring occasionally, for about 15 and 20 minutes or until it resembles a chunky sauce.* If you have not already prepared the tofu scramble, you can do it now to save time.
  4. Remove the bay leaf and season with salt and pepper to taste.
  5. Top with the tofu scramble along with a garnish of olives and parsley. Serve as is or with pita bread, pasta or your bread of choice.

Notes

  • If you don’t have fire roasted, no worries! A 28 oz. can of regular tomatoes will work just fine.
  • If you would prefer a smoother texture, you can scoop 1/2-3/4 of the sauce in the blender and blend until smooth and then add it back in.
  • Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.
  • The nutrition facts do not take into consideration the salt to taste or the pita bread to serve.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: entree, breakfast, lunch, dinner
  • Cuisine: Vegan, Middle Eastern, Tunisian