Vegan Shakshuka
Hi friends! My humble attempt at veganizing this classic Vegan Shakshuka turned out delicious, and I’m excited to share the recipe with you all.
Shakshuka is a popular Middle Eastern and North African dish that (traditionally) consists of eggs poached in a flavorful tomato sauce. It is typically served with bread or pita on the side, and is often enjoyed for breakfast or as a light meal. The tomato sauce is made by simmering diced or crushed tomatoes with spices such as cumin, paprika, and cayenne pepper, and is often flavored with onions, garlic, and bell peppers.
I replaced eggs with crumbled (and sauteed) tofu and it worked beautifully. To balance out the tanginess of tomatoes, I added a bit of sugar. It’s so easy to prepare and makes an awesome vegan breakfast.
Let’s go!
Vegan Shakshuka
Recipe Video
Ingredients
To prepare 'tofu egg'
- 1 tablespoon extra virgin olive oil
- 10 oz. firm tofu - crumbled by hand (300 gm.)
- 1/4 teaspoon salt
- 1/4 teaspoon black salt
- 1/4 teaspoon pepper
- 1/4 teaspoon turmeric powder
To prepare tomato sauce mix,
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves - finely chopped
- 1 onion - finely chopped
- 1/2 cup chopped bell peppers
- 2 tablespoons tomato paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or use Kashmiri red chili powder for less heat)
- 1 teaspoon cumin powder
- 1 teaspoon coconut sugar
- Salt
- Pepper
- 2 cans whole peeled tomatoes - I used San Marzano (28 oz. / 800 gm.)
- Cilantro
Instructions
Step A : Prepare tofu 'egg'
- Set a pan over medium heat. Add olive oil + crumbled tofu + salt + black salt + pepper + turmeric powder.
- Stir-saute for 3-4 minutes, or until the tofu is fragrant.
- Transfer to a bowl and set aside.
Step B : Prepare tomato sauce mix
- Clean the pan and set it over medium heat. Add olive oil + garlic + onion + bell peppers. Stir-saute for 4 minutes, or until the onions become translucent.
- Next, add tomato paste + smoked paprika + cayenne pepper + cumin powder + coconut sugar + salt + pepper.
- Mix well and stir-saute for 1 minute.
- Now add the whole peeled tomatoes. Using a spatula, break down the tomatoes into smaller chunks. Mix well.
- Cover the pan and cook for 15 minutes over medium heat.
- *After 15 mintues* Uncover the pan and gently add the sauteed tofu. Put the lid back on and cook for 5 minutes over medium heat.
- Vegan shakshuka is now ready. Garnish with freshly chopped cilantro and serve with toasted bread (I served mine with Kulcha bread).
Notes
- You can also serve Vegan Shakshuka with pasta. Simply add the tomato sauce over the cooked pasta.
Nutrition
If you liked this Vegan Shakshuka recipe, check out this delicious Wholesome Dal Chawal I posted earlier.
If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.
Thank you for stopping by!
Keywords: Vegan, plant-based, shakshuka, tomato sauce, poached eggs, Middle Eastern, North African, breakfast, brunch, light meal, cumin, paprika, cayenne pepper, onions, garlic, bell peppers, versatile, customizable, leftover vegetables, plant protein, tofu, tofu recipes
4 Responses
Lovely!
This was surprisingly delicious! My wife thought it didn’t quite ‘look’ like an average Shakshuka, but was taken aback by how good it tasted. Thanks!
This is my new favorite breakfast. So good!
I think this shakshuka is maybe the best I’ve ever had. I used San marzano tomatoes and to the tofu I did have to add in extra black salt to get the flavor right. The end result was mouth watering- I ate all of it myself for dinner then for breakfast. Yummy 🤤