Vegan Shakshuka
Soft tofu is shaped into rounds that stand in for eggs, then simmered directly in a spiced tomato and pepper sauce until set — the same technique used in traditional shakshuka. The result is a hearty, aromatic dish with a rich, saucy base that works equally well for brunch or a quick weeknight dinner. It takes roughly 35 minutes to make.
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
Calories: 187kcalCarbohydrates: 16gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 1046mgPotassium: 202mgFiber: 4gSugar: 5gVitamin A: 1665IUVitamin C: 43mgCalcium: 196mgIron: 3mg
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