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birds eye view of vegan shakshuka in a pan garnished with cilantro, a black pepper mill, some black salt, and sourdough loaves

Vegan Shakshuka

Healthy, filling, and filled with nutrients, this one-pan vegan shakshuka will be in your rotation after just one taste. 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
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Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Main Course
Cuisine North African
Servings 4
Calories 458 kcal

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.

Nutrition

Calories: 458kcalCarbohydrates: 62gProtein: 16gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 2399mgPotassium: 677mgFiber: 6gSugar: 13gVitamin A: 2654IUVitamin C: 88mgCalcium: 107mgIron: 5mg
Keyword easy vegan recipes, healthy breakfast recipes, One pot meals, plant-based shakshuka, tofu shakshuka, vegan breakfast, Vegan shakshuka
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