Ingredients per serve


To Cook


  • Olive oil, extra 75.0 ml
  • Firm tofu 800.0 g

To Serve

  • Coriander 20.0 g

This vegan take on shakshuka includes firm tofu instead of eggs but still achieves a nourishing and visually appealing dish with a smoky flavour.



  1. To Cook

    • Chop onion, zucchini, eggplant, and red capsicum into 2 cm pieces.
    • Heat oil in a large pan over medium heat. Cook vegetables until tender.
    • Add 100g KNORR Tomato Powder to 1 L of boiling water and simmer for 1-2 minutes until you get a rich and pulpy tomato sauce.
    • Add the prepared tomato sauce, KNORR Intense Flavours Deep Smoke and frozen peas to the vegetables. Simmer over low heat for 10 minutes.
  2. Tofu

    • Heat extra oil in a large pan. Crumble tofu into large chunks. Fry until golden and heated through. Drain.
  3. To Serve

    • Divide shakshuka between serving bowls, top with tofu and garnish with roughly chopped coriander. Serve with toasted bread if desired.