This is a spiced tomato and pepper sauce with rounds of seasoned tofu simmered directly in it — same pan, start to finish, about 35 minutes. The tofu picks up the sauce flavor as it sets, so you get something genuinely satisfying rather than a side of bland protein dropped into a bowl. It works for brunch or a weeknight dinner when you want something hot and filling without a lot of cleanup.
Why this recipe works
Two things make this recipe reliable. First, the tofu mixture is blended with black salt (kala namak), which has a sulfurous aroma that reads as egg to your nose and palate — without it, the tofu rounds taste fine but unremarkable. Second, the tofu is shaped and nestled into the sauce before it fully reduces, then the pan is covered so steam finishes the cooking from above. That trapped heat sets the tofu to a soft, spoonable texture without drying it out or leaving it rubbery. Both steps happen in the same skillet, so the tofu absorbs the sauce flavor as it cooks rather than sitting on top of it.
About the ingredients
- Black salt (kala namak): This is the ingredient most people don’t have. Find it at Indian grocery stores or online. Regular salt won’t replicate the eggy flavor — it’s worth tracking down before you start.
- Fire-roasted tomatoes: These add a mild smokiness the sauce wouldn’t otherwise have. If you only have regular canned diced tomatoes, add a small pinch of smoked paprika to compensate.
- Nutritional yeast: Adds savory depth to the tofu mixture. If you’re out, a small amount of white miso stirred in works as a substitute.
- Plant milk: Unsweetened and unflavored only — oat, soy, or almond all work. Sweetened or vanilla varieties will throw off the flavor noticeably.
- Firm tofu: Press it well before blending. Extra-firm also works. Silken tofu is too wet and won’t hold its shape in the sauce.
Common problems and fixes
- Tofu rounds fall apart when placed in the sauce: The tofu wasn’t pressed long enough, or the mixture is too wet. Press for at least 20 minutes and make sure the blend is thick, not pourable, before shaping.
- Sauce is watery after simmering: The heat was too low or the lid was left on during the sauce-building stage. Keep the lid off while the sauce reduces, and only cover the pan once the tofu goes in.
- Tofu tastes bland even with black salt: Black salt loses its sulfur aroma quickly once a container is opened. If yours has been sitting for months, add a little more than the recipe calls for, or buy a fresh supply.
- Sauce scorches on the bottom: Cast iron holds heat intensely — if your burner runs hot, use medium-low once the tomatoes go in. Stir the bottom of the pan before adding the tofu.
- Tofu is still soft and wet after the covered cooking time: Every stovetop is different. Give it an extra 3 to 5 minutes with the lid on before checking again — don’t lift the lid repeatedly or the steam escapes and the tofu won’t set.
Make-ahead notes
The tomato-pepper sauce can be made up to 3 days ahead and kept in the fridge in an airtight container — reheat it in the same skillet over medium heat before adding freshly made tofu rounds, since pre-cooked tofu rounds stored in sauce get waterlogged and lose their texture. If you want to freeze the sauce, it keeps well for up to 2 months; thaw overnight in the fridge. Skip the fresh herb garnish if you’re reheating — not worth the extra dish — and just add a pinch of black salt right before serving to bring the flavor back up.
Vegan Shakshuka
Equipment
- Large cast iron or non-stick skillet
- Blender or food processor
- Wooden spoon
Ingredients
For the Tomato-Pepper Base:
- 1 tbsp extra virgin olive oil or substitute with avocado oil for a more neutral flavor
- 1 medium yellow onion finely chopped
- 1 medium red bell pepper deseeded and finely chopped
- 3 cloves garlic minced
- 1 tsp ground cumin freshly ground if possible
- 1 tsp sweet smoked paprika adds depth of smoky flavor
- ½ tsp ground coriander optional, for added herbaceous aroma
- ¼ tsp chili flakes adjust to taste for heat
- 1 can crushed fire-roasted tomatoes 28 ounces, preferably organic
- ⅓ cup vegetable broth low-sodium preferred
- 1 tsp sea salt or adjust to taste
- ¼ tsp black pepper freshly ground
For the Tofu 'Eggs':
- 14 oz firm tofu drained and pressed for 15 minutes
- ¼ cup unsweetened plant milk such as almond or soy
- 1 tbsp nutritional yeast adds a cheesy, eggy flavor
- ½ tsp turmeric powder gives color and warmth
- ½ tsp black salt (kala namak) essential for eggy aroma, available in Indian groceries
- 1 tbsp cornstarch helps thicken tofu mixture
Instructions
- Heat the olive oil in a large skillet over medium heat (around 350°F / 175°C). Once shimmering, sauté the chopped onions for 4-5 minutes until translucent and lightly golden.
- Add bell peppers and continue to cook for another 4 minutes until soft and slightly charred at the edges. Stir occasionally.
- Add garlic and spices (cumin, paprika, coriander, chili flakes) and sauté for 1 minute until fragrant.
- Pour in the fire-roasted tomatoes and vegetable broth. Season with salt and pepper and bring to a simmer. Let it cook uncovered for 15–20 minutes, stirring occasionally, until thickened and rich.
- While the sauce simmers, prepare the tofu 'eggs'. In a blender or food processor, combine tofu, plant milk, nutritional yeast, turmeric, black salt, and cornstarch. Blend until smooth and thick, like pancake batter.
- Once the shakshuka sauce has thickened, lower the heat to medium-low (around 300°F / 150°C), and create 4-6 small wells across the surface. Gently spoon the tofu mixture into each well.
- Cover the skillet with a lid and allow it to steam for about 10 minutes, until the tofu 'eggs' firm up slightly and develop a custard-like consistency.
- Remove from heat, garnish with freshly chopped parsley or cilantro. Drizzle with olive oil or sprinkle more black salt if desired.
Notes
- To save time, prepare the tofu 'egg' mixture up to 24 hours in advance and refrigerate in an airtight container.
- You can substitute tofu with silken tofu for a creamier texture, though it will be more delicate to spoon into the sauce.
- Use a cast iron pan to retain heat more evenly if available—this enhances the depth of the tomato base.
Nutrition
FAQ
Can I use silken tofu instead of firm tofu?
No — silken tofu is too wet to hold a shape and will dissolve into the sauce. Firm or extra-firm tofu, well-pressed, is what gives you rounds that stay intact while they cook.
Where do I find black salt (kala namak)?
Indian grocery stores carry it reliably, usually in the spice or bulk section. It’s also available from several online retailers — search ‘kala namak’ rather than ‘black salt,’ since the latter sometimes returns different products.
Can I make this in a regular nonstick pan instead of cast iron?
Yes, a wide nonstick or stainless skillet with a lid works fine. Just make sure it’s large enough to fit the tofu rounds in a single layer without crowding, which is what allows them to set evenly.
What to cook next
- Smoky Spanish Chickpea Stew
- Moroccan Lentil Apricot Tagine
- Mediterranean Lentil Power Bowl
- Egypt’s Ultimate Comfort Bowl