Smoked Vegan Shakshuka

Name: Smoked Vegan Shakshuka
Yield: 10
Ingredients: 300.0g Onions; 400.0g Zucchini; 400.0g Eggplants; 300.0g Red capsicums; 100.0ml Olive oil; 100.0g KNORR Tomato Powder Gluten Free 850g; 1.0l Water, boiling; 60.0ml Liquid smoke; 300.0g Baby spinach; 150.0g Peas, frozen; 75.0ml Olive oil, extra; 800.0g Tofu, firm; 20.0g Coriander, for garnishing

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.

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What you need

Onions 300.0 g
Zucchini 400.0 g
Eggplants 400.0 g
Red capsicums 300.0 g
Olive oil 100.0 ml
KNORR Tomato Powder Gluten Free 850g 100.0 g
Water, boiling 1.0 l
Liquid smoke 60.0 ml
Baby spinach 300.0 g
Peas, frozen 150.0 g
Olive oil, extra 75.0 ml
Tofu, firm 800.0 g
Coriander, for garnishing 20.0 g

Main Meals

Australian

Casual Dining

Vegetables

Breakfast & Brunch

Middle Eastern

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.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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.
Tofu
- Heat extra oil in a large pan.
- Crumble tofu into large chunks and fry until golden.
- Drain and set aside.
To Serve
- Divide shakshuka between serving bowls and top with fried tofu chunks.
- Garnish with roughly chopped coriander. Serve with toasted bread, if preferred.