Smoked Vegan Shakshuka
This vegan take on shakshuka includes firm tofu instead of eggs but still achieves a nourishing and visually appealing dish with a smoky flavour.
Casual Dining
Vegetables
Main Meals
Breakfast & Brunch
Local Favourites
Other European
Middle Eastern
Ingredients per serve
Smoked Vegan Shakshuka
−
+
€6534.0
To Cook
Onion
/g
300.0 g
0%
Zucchini
/g
400.0 g
0%
Eggplant
/g
400.0 g
0%
Red capsicum
/g
300.0 g
0%
Olive oil
/ml
100.0 ml
0%
Baby spinach
/g
300.0 g
0%
KNORR Tomato Powder 850 g
/g
100.0 g
0%
Water
/ml
850.0 ml
0%
KNORR Intense Flavours Deep Smoke 400 ml
/ml
60.0 ml
0%
Frozen peas
/g
150.0 g
0%
Tofu
Olive oil, extra
/ml
75.0 ml
0%
Firm tofu
/g
800.0 g
0%
To Serve
Coriander
/g
20.0 g
0%
/
To Cook
-
Onion 300.0 g
-
Zucchini 400.0 g
-
Eggplant 400.0 g
-
Red capsicum 300.0 g
-
Olive oil 100.0 ml
-
Baby spinach 300.0 g
-
Water 850.0 ml
-
Frozen peas 150.0 g
Tofu
-
Olive oil, extra 75.0 ml
-
Firm tofu 800.0 g
To Serve
-
Coriander 20.0 g
Preparation
-
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.
-
Tofu
- Heat extra oil in a large pan. Crumble tofu into large chunks. Fry until golden and heated through. Drain.
-
To Serve
- Divide shakshuka between serving bowls, top with tofu and garnish with roughly chopped coriander. Serve with toasted bread if desired.
