Vegan Shakshuka with Tofu and Eggplant

Ingredients

• 1 block (14 oz) Extra-firm tofu
• 1 medium Eggplant
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Bell pepper (red or yellow)
• 4 cloves Garlic
• 28 oz Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 1/2 teaspoon Chili powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 1/4 cup Vegan feta cheese

Instructions

1. 1Press the tofu to remove excess water. Crumble the tofu into small pieces.
2. 2Dice the eggplant, onion, and bell pepper. Mince the garlic.
3. 3Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
4. 4Add the garlic and cook for 1 minute more, until fragrant.
5. 5Stir in the crushed tomatoes, tomato paste, smoked paprika, cumin, chili powder, salt, and pepper.
6. 6Bring to a simmer and add the crumbled tofu and diced eggplant.
7. 7Cover and cook for 20 minutes, or until the eggplant is tender and the flavors have melded.
8. 8Garnish with fresh parsley and vegan feta cheese (if using) before serving.

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