Ingredients per serve


What you need

This vegan take on classic shakshuka has firm tofu instead of eggs, but still makes for a nourishing and vibrant dish with a distinct smoky flavour.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Shakshuka

    • Dice onions, zucchini, eggplants, and capsicums into 2cm pieces.
    • Heat olive oil in a large pan over medium heat and cook vegetables until tender.
    • Add KNORR Tomato Powder to boiling water. Simmer for 1–2 minutes until tomato sauce thickens.
    • Add the tomato sauce, liquid smoke, baby spinach, and frozen peas to the cooked vegetables.
    • Simmer over low heat for another 10 minutes.
  3. Tofu

    • Heat extra oil in a large pan.
    • Crumble tofu into large chunks and fry until golden.
    • Drain and set aside.
  4. To Serve

    • Divide shakshuka between serving bowls and top with fried tofu chunks.
    • Garnish with roughly chopped coriander. Serve with toasted bread, if preferred.