Vegan Eggplant Shakshuka Recipe
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Sweet Simple Vegan · by Chris @ Sweet Simple Vegan★ 5.0

Vegan Eggplant Shakshuka Recipe

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 19%
CARBS 23G44% OF CAL
7G FIBER7G OTHER10G TOTAL SUGAR
FAT 9G39% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan take on shakshuka with eggplant, peppers, and tofu scramble in a thick, spiced tomato sauce with olives and herbs. It's savory, warming, and ready in 30 minutes.

mainmiddle easterntofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
10M
SODIUM
649MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.