Our Vegan Shakshuka (Shakshouka) is a plant-based version of the traditional Tunisian recipe. For our shakshuka, we use silken tofu to add a protein that resembles an egg, used in the original recipe. This one-pan recipe is easy to prepare and makes for a perfect addition to your brunch.
We absolutely love Shakshuka at home. I can't remember when I first tried this dish, but I guess it was at home after seeing a similar recipe in one of our cookbooks. Shakshuka is always our first option when I'm preparing a brunch for a crowd.
It's a one-pan dish that believe it or not, it's super simple to prepare with only a few ingredients, so it's my go-to recipe to satisfy a hungry crowd. You can serve it with some toasted bread, some plant-based creamy yogurt, hummus, or black olives. These are definitely my favorite combinations for this vibrant tomato dish.
You can find a classic Shakshuka recipe on our blog, but we needed to create a Vegan version of this dish as I stopped eating eggs a while ago. It turns out this vegan recipe is equally delicious and comes together in less time than the classic one!
How do you make Shakshuka Vegan?
Shakshuka is such an easy dish to make a vegan version out of it. Traditionally, Shakshuka is already vegetarian, which is a plus when you are trying to make a dish vegan. For our Vegan Shakshuka, we use silken tofu as our egg substitute.
Silken tofu is a versatile ingredient that works fantastic for your shakshuka. Its consistency makes it perfect to create an egg-like texture topping that is creamy, doesn't need extra cooking, and takes in the flavors of the rich tomato sauce beautifully.
Ingredients for Vegan Shakshuka
Canned Chopped Tomatoes. We use chopped tomatoes to cook our tomato sauce. Choose a good quality can of tomatoes, as this is the most important ingredient of the Shakshuka and will define its taste. You can also use fresh tomatoes, canned plum tomatoes, or tomato passata. Optionally, you can as well add some tomato paste to give your Shakshuka a richer umami taste.
Red pepper. Choose long Italian red peppers when possible, as they are less acidic. Red bell peppers will work equally well.
Onion and garlic. These are basic ingredients to flavor your delicious tomato sauce and Shakshuka dish. We use yellow onion, but white or red onion can be used as well. If you don't have fresh garlic, you can use garlic powder.
Silken Tofu. We use Organic Silken Tofu. You can use firm or soft silken tofu. If you are using regular tofu, make sure you are using fresh, soft, or medium tofu. If you want to substitute the tofu in this recipe, you can use chickpeas or beans for protein.
Fresh Spinach. Add some green leaves to your dish by incorporating fresh spinach into the sauce at the end. Spinach cooks really fast, it won't take longer than 2-3 minutes. You can also use frozen spinach or baby spinach.
Spice mix. Our favorite spice blend for Shakshuka contains smoked sweet paprika which adds a smoky flavor and cumin. Simply using two spices, you will have a deliciously spiced, rich tomato sauce. If you want to add some heat to the sauce, add harissa or red chili flakes.
Fresh Herbs. we add some chopped fresh cilantro or parsley before serving. You can also add other herbs, such as oregano, basil, or dill.
Step-by-Step Method
Heat some olive oil in a pan to medium heat and add chopped onion. Stir fry for a couple of minutes, and then add minced garlic and chopped red bell pepper. Cook for 4-5 minutes.
Add the smoked sweet paprika and cumin and cook for one more minute or until fragrant.
Add the tinned chopped tomatoes and a pinch of salt. Leave simmering until the red peppers are cooked and the tomato sauce has reduced and is a richer and thicker sauce. At this point, you can add a little bit of brown sugar or another sweetener if the sauce is still acidic.
Add the fresh spinach to the tomato sauce and cook for a further 2-3 minutes.
Time to make those vegan eggs. Break the silken tofu block into chunks. Depending on your taste, you can leave bigger or smaller chunks. Take two tablespoons and mix with some turmeric powder to create the "egg yolk". You can add some Kala Namak (black salt) to add some "eggy" taste to your Silken Tofu.
Place the Silken tofu on the tomato base. We like making 3-4 silken tofu eggs. Then add some of the turmeric tofu on top creating a yolk-like shape. Put the lid on the pan or skillet, and leave cooking for about 3-4 minutes to heat up the silken tofu.
You can then add some freshly chopped cilantro and black pepper and serve your delicious Vegan Shakshuka.
Easy Vegan Shakshuka
Ingredients
- 1 yellow onion
- 3 garlic cloves
- 1 red pepper small
- 1 teaspoon sweet smoked paprika
- 1 ½ teaspoon cumin
- 14 oz canned chopped tomatoes
- 1 cup spinach
- 5 oz silken tofu
- ¼ teaspoon turmeric
- Fresh cilantro
- Salt & pepper to taste
Instructions
- Heat some oil in a pan and add chopped onion. Stir fry for a couple of minutes and then add minced garlic and chopped red pepper. Cook for 4-5 minutes.1 yellow onion, 3 garlic cloves, 1 red pepper
- Add the smoked sweet paprika and cumin and cook for one more minute or until fragrant.1 teaspoon sweet smoked paprika, 1 ½ teaspoon cumin
- Add the tinned chopped tomatoes and a pinch of salt. Leave simmering until the red peppers are cooked and the tomato sauce has reduced and is a richer and thicker sauce. At this point, you can add a little bit of sugar or another sweetener if the sauce is still acidic.14 oz canned chopped tomatoes
- Add the fresh spinach (washed and chopped) and cook for a further 2-3 minutes.1 cup spinach
- Break the silken tofu block into chunks. Depending on your taste, you can leave bigger or smaller chunks. Take 2 tablespoons and mix with some turmeric powder to create the "egg yolk".5 oz silken tofu, ¼ teaspoon turmeric
- Place the Silken tofu on the tomato base. We like making 3-4 silken tofu eggs. Then add some of the turmeric tofu on top creating a yolk-like shape. Put the lid on the pan or skillet, and leave cooking for about 3-4 minutes to heat up the silken tofu.
- Add fresh chopped cilantro and salt and pepper to taste.Fresh cilantro, Salt & pepper to taste
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Nutrition
Variations to our Vegan Shakshuka
- Add more protein. You can add chickpeas, white beans, or lentils to your Shakshuka to add more protein and heartiness.
- Make it spicy. Add harissa powder, harissa paste, or red pepper flakes into the spice mix. Another option is to add fresh red or green chili with the onion and red pepper.
- Use firm tofu. You can make vegan Shakshuka using firm tofu. Crowded Kitchen has a delicious recipe using this type of tofu.
- Add more vegetables. For this easy Vegan Shakshuka, we use red pepper, tomatoes, onion, and spinach, but you can certainly use more veggies such as aubergines or eggplants, zucchini, mushrooms, peas, green beans, broccoli, sweet potato, cauliflower, etc.
- "Cheesy Shakshuka". If you enjoy a cheesy flavor, you can add vegan cheese shreds, vegan feta, or nutritional yeast to the mix. Sprinkle it over the shakshuka just before covering the pan to allow it to melt.
- Green Shakshuka. Instead of using crushed tomatoes, you can create a vibrant green version of shakshuka by using a blend of spinach, kale, or Swiss chard as the base. Sauté the greens along with the onions and garlic until wilted, then proceed with the recipe as usual.
Serving Suggestions
Even though Shakshuka is normally served for breakfast, at home, we serve it any time of the day depending on the occasion.
Sometimes, we have Shakshuka for breakfast or brunch during the weekend. A lazy winter morning calls for a hearty and delicious recipe like this one. The best way to serve Shakshuka is with plenty of crusty bread, Pita Bread, or, why not, Vegan Garlic Bread to get all that lovely tomato sauce off your plate
Another lovely way to serve this Shakshuka is with Hummus. We learned that from Green Kitchen Stories, and it was such a great discovery. We have tried this combination many times, and it is hearty and delicious.
You can add some avocado slices, pickled vegetables, or vegan yogurt on top to add extra flavor and textures. Make it fancy for your Easter brunch or Christmas breakfast.
Shakshuka can be in the same skillet pan and placed on the dining table. Each person can serve their own plate and have seconds! If you are using a cast-iron pan, the dish will stay warm for longer.
Store and Reheat
If you have any leftovers, transfer them to an airtight container and keep them in the fridge for 2-3 days. Our favorite way to use leftovers is by adding the rest of the Shakshuka sauce inside a wrap or fajita. It makes for a delicious snack!
You can reheat the leftovers by using a microwave or a pan. You can as well, enjoy this dish chilled.
Leftover spinach? Try this Spinach and Chickpea Curry!
Leftover silken tofu and spinach?
When we make this recipe, we normally have some silken tofu leftover as we don't use a whole block, and some fresh spinach as well. If this happens to you too, you can use the rest of the tofu and spinach to make a delicious creamy spinach pasta sauce.
FAQ
Shakshuka is a one-pan dish. You won't need to dirty different pots and pans. When we make Shakshuka, we use our cast-iron skillet pan. Our cast iron skillet is for 2-3 people, which works perfectly for our family. Adjust the size of the pan to the people you will be serving the dish to.
Our recipe is not spicy, as we like cooking it for the whole family, including our kids. But we like adding a little heat to our dish so we add chili oil once we serve it for ourselves. You can add spice by adding harissa, chili flakes or chili powder to the spice mix.
Silken tofu works well in this recipe because it has a soft and creamy texture that resembles eggs. However, you can experiment with other types of tofu, such as firm tofu, extra-firm tofu, or pulses, if you prefer a different texture.
- Firm tofu or extra firm tofu. Pan-fry the tofu cut into slices and then add to the shakshuka once the sauce is simmering.
- Pulses such as chickpeas or beans. You can add them while the sauce is simmering as well.
Yes, you can make the vegan shakshuka ahead of time. Prepare the dish as directed, let it cool, and then store it in an airtight container in the refrigerator. When you're ready to serve, gently reheat it on the stovetop until heated through.
Marta says
We love eating shakshuka, so I made this vegan version for brunch last weekend. The family really enjoyed it and the flavors were so bright and bold. I'll definitely add this to our monthly brunch menu.
Laura says
Thank you Marta, glad you and your family enjoyed it.
Mikayla says
The aroma that wafted through my kitchen while this cooked was devine, I put it on top of some pasta and my taste buds sang.
Laura says
I can imagine! Thank you 🙂
Bernice says
This is such a great looking version of a shakshuka. You really did a great job on the silken tofu 'eggs' and I just want to take some toast and drag it through the sauce. YUM!
Laura says
Thank you Bernice!
veenaazmanov says
Love the name given to this dish. This vegan version looks delicious and tempting. Tofu is one of my favorite. Your recipe sounds yummy.
Laura says
Thank you 🙂
Veronika says
Love this idea! What a great way to still have protein in a shakshuka without any eggs! My vegan friend was staying over and loved it!
Laura says
Thank you Veronika, happy your friend loved it!
Sharon says
This vegan shakshuka is made for a filling and delicious breakfast option. I loved that it was easy to make soI can whip it up any morning I want.
Laura says
Thank you Sharon!
Sophie says
It's a hearty and satisfying meal that's perfect for breakfast, brunch, or even dinner. Everyone loved it and I'm already looking forward to making it again
Laura says
Thank you Sophie, glad you enjoyed!
Jacqueline Debono says
So clever that you used turmeric to 'create' the egg yolks! This is a super vegan shakshuka that I will be making often!
Laura says
Thank you! Super simple ingredients to make this recipe vegan!
Kristina says
This is one of my favorite shakshuka recipe. I always add a little sugar with the tomatoes so it's not so acidic (my own sensitivity).
Laura says
That's a great tip Kristina, we do that when the tomatoes are acidic too, it helps a lot!
Madelyn says
This is such a great vegan shakshuka- even if you don't have tofu you can omit it and still make a great meal. I'll add the shakshuka to a grain like barley or lentils. So good!
Laura says
Thank you Madelyn!