This versatile vegan shakshuka features a robust, spicy tomato and bell pepper sauce, nestled with some creamy silken tofu, and fresh herbs to top it off. This one-pan wonder is bursting with bold, vibrant flavors and is perfect for a hearty breakfast, a decadent brunch, or a light dinner.
Looking for a versatile and delicious dish to add to your repertoire? My vegan take on everyone’s favorite Middle Eastern/North African breakfast food has got you covered. Whether you’re on a plant-based diet, or if you’re just looking for a high-protein eggless breakfast, this vegan shakshuka is for you. Savory, tart, sweet, and umami: this eggless vegan shakshuka will satisfy all your cravings.
Top with some vegan feta or the cheese of your choice, and serve alongside some toasted sourdough bread, and you have got yourself a treat. You can even add some avocado to boost your daily intake of healthy fats. Plus, I like to have it with Plant Based On A Budget’s Vegan Tofu Bacon when I want to go the whole nine yards.
Vegan Shakshuka: Unbelievably Healthy
This recipe is a nutritional powerhouse, thanks to the vegetables and spices used and together, these ingredients create a wholesome meal. The tomatoes and bell peppers contain vitamins A and C, which promote immunity and skin health. They also contain pectin, a soluble fiber that aids in digestion.
Onions and garlic are widely known for their anti-inflammatory properties, while cumin and paprika offer a rich dose of antioxidants and improve gut health. Silken tofu is loaded with several essential amino acids that support muscle health and repair (shout out to all my gym buddies!). Black salt not only adds flavor of the tofu base but also trace minerals that help our body cells do what they need to do.
Why You Need this Recipe!
What I love about this recipe is that it’s great for batch cooking ahead of time and taking out of the fridge to heat up on a busy day, or for a lazy Sunday brunch. It also works if you’re having a busy morning and you want to throw something together, or if you’re entertaining a few people over brunch and want to serve a classic that takes no time and one pot to whip up, this vegan shakshuka is for you.
The shakshuka base starts with a very simple base of onions and garlic. The tomatoes give the shakshuka a sweetness, while the bell peppers add some body and the perfect bite when they’re cooked in the sauce. The eggless tofu base has got umami from the black salt, and it cooks to perfection when it’s nestled in the flavorful tomatoey base. Adjust the spice levels to your taste, and you’ve got yourself a balanced, healthy meal.
Ingredients and Substitutes for Vegan Shakshuka
- Silken Tofu: You can substitute with firm tofu blended with a little water to achieve a similar consistency.
- Rice Starch: Use cornstarch or arrowroot powder in equal amounts if you don’t have rice starch.
- Kala Namak (Black Salt): Substitute regular sea salt if black salt is not available, but the tofu “egg” will lack the eggy flavor that kala namak provides.
- Nutritional Yeast: You can sub with a tsp of miso paste and reduce the amount of salt you add to it or completely skip it.
- Harissa Paste: Substitute with sriracha, other chili paste, or 1-2 teaspoons of chili powder for a different heat level.
- Tomato Sauce: Use crushed tomatoes or tomato passata as a substitute.
- Bell Peppers: Any variety of bell peppers is fine, or substitute with zucchini or eggplant for a different twist.
- Vegan Feta: Omit or use another vegan cheese or even nutritional yeast for a cheesy flavor.
- Sourdough Bread: Use your favorite crusty bread, like baguette or whole grain bread, to soak up all the flavors in the pan.
Steps to Make Vegan Shakshuka
Prepare the Tofu “Egg”:
- In a high-speed blender, combine the silken tofu, rice starch, nutritional yeast, water, and 1 teaspoon of kala namak. Blend until very smooth. Set aside.
Cook the Shakshuka Base:
- Heat a cast-iron skillet over medium/low heat and add the neutral oil. Once hot, add the diced onion and minced garlic. Fry for about a minute.
- Add the ground cumin, paprika, harissa paste (or chopped red chilies), and tomato sauce. Stir well to combine.
- Add the chopped tomatoes, bell peppers, and sugar (if using). Stir to mix everything together. Bring to a simmer.
- Once the mixture is bubbling, cover the skillet with a lid and let it simmer for 20 minutes.
Finish the Shakshuka:
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Make six wells in the shakshuka sauce. Spoon 2-3 tablespoons of the tofu “egg” mixture into each well. Cover the skillet again and simmer for another 5 minutes, or until the tofu has firmed up.
- Sprinkle the dish with chopped coriander and crumbled vegan feta. Add the remaining teaspoon of kala namak on top of the tofu “egg”.
- Serve hot with toasted sourdough bread.
Enjoy your delicious and hearty vegan shakshuka!
Storing the Vegan Shakshuka
- Refrigeration: Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microvover medium heat until warmed through.
- Alternatively, if you want to batch cook over multiple days and keep the freshness of the vegan shakshuka, you can prepare the “egg” tofu and the tomato base and store them separately in airtight containers. Then, when you want to eat your shakshuka, heat up the tomato base and cook the tofu in it.
- Freezing: Allow the shakshuka to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Similar Recipes to Vegan Shakuka
- Fast and Easy Vegan Egg Tomato Stir Fry
- Vegan Egg Salad Sandwich
- Khaman Dhokla – Savory Indian Breakfast
- Middle Eastern Vegan Eggplant Fatteh
Vegan Shakshuka
Ingredients
For the Tofu “Egg”
- 400 g silken tofu
- 4 1/4 tablespoons rice starch
- 2 tablespoon nutritional yeast
- 2 teaspoons kala namak black salt or sea salt, divided
- Extra water around 3 tablespoons, to help blend
For the Shakshuka Base
- 2 tablespoons neutral oil
- 1 large onion peeled and diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon harissa paste or 1-2 chopped red chilies
- 2 whole tomatoes chopped (or another can of tomatoes)
- 1 can 1 lb or 400g tomato sauce
- 2 bell peppers roughly chopped
- 1 tablespoon sugar optional
- Salt and pepper to taste
- Handful of fresh coriander chopped
- 100 g 3.5 oz vegan feta, crumbled (optional)
- ½ loaf of sourdough bread sliced and toasted
Instructions
Prepare the Tofu “Egg”:
- In a high-speed blender, combine the silken tofu, rice starch, nutritional yeast, water, and 1 teaspoon of kala namak. Blend until very smooth. Set aside.
Cook the Shakshuka Base:
- Heat a cast-iron skillet over medium/low heat and add the neutral oil. Once hot, add the diced onion and minced garlic. Fry for about a minute.
- Add the ground cumin, paprika, harissa paste (or chopped red chilies), and tomato sauce. Stir well to combine.
- Add the chopped tomatoes, bell peppers, and sugar (if using). Stir to mix everything together. Bring to a simmer.
- Once the mixture is bubbling, cover the skillet with a lid and let it simmer for 20 minutes.
Finish the Shakshuka:
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Make six wells in the shakshuka sauce. Spoon 2-3 tablespoons of the tofu “egg” mixture into each well. Cover the skillet again and simmer for another 5 minutes, or until the tofu has firmed up.
- Sprinkle the dish with chopped coriander and crumbled vegan feta. Add the remaining teaspoon of kala namak on top of the tofu “egg”.
- Serve hot with toasted sourdough bread.
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