Vegan Shakshuka

Vegan Shakshuka is a crave-able one pan breakfast or dinner recipe. Cubes of tofu are simmered in a rich fragrant tomato sauce with peppers.

Vegan Shakshuka is one of those easy and ultra crave-able recipes that I go back to time and time again.

The rich tomato sauce is filled with tender and sweet peppers, caramelized onions, and fragrant warm, but not spicy, spices. The tofu gets infused with the flavors of the sauce as it simmers. Top it off with salty vegan feta and fresh cilantro and you'll be coming back bite after bite!

Reasons to love this recipe!

• Vegan Shakshuka is an easy one pan meal that is perfect for breakfast, brunch, or dinner.
• We use pantry staple spices and canned tomatoes to make this an easy, fuss free meal.
• This recipe is vegan, grain free, nut free, and packed with healthy vegetables.

What is shakshuka?

Shakshuka is a popular North African dish that is commonly served for breakfast throughout North Africa and the Middle East.

Its base of tomatoes, peppers, and onions is richly spiced with warming cumin and paprika. Traditionally, eggs are poached in the tomato sauce, but for our veganized version, we are using tofu.

Ingredients and substitutions:

• Olive oil - adds great flavor. You can sub another oil if necessary.
• Red onion - or use a yellow or white onion.
• Bell pepper - I like yellow, red, or orange for their sweetness.
• Garlic - freshly minced!
• Salt - to bring out flavor.
• Smoked paprika - adds smokiness that is so good in this dish. Sweet paprika works too.
• Cumin - a traditional shakshuka spice that adds depth of flavor.
• Diced tomatoes - choose a good quality diced tomatoes. You will taste the quality in the finished dish.
• Maple syrup - or honey, though not strictly vegan, will balance out the acidity in the tomatoes.
• Vegan feta cheese - optional but adds creaminess and a crave-able pop of saltiness.
• Firm tofu - I think firm tofu has the best egg-like texture in this dish. You can experiment with extra-firm or silken tofu too.
• Pepper - for seasoning the tofu.
• Cilantro - adds freshness to the finished dish. Feel free to substitute parsley or mint.

How to make Vegan Shakshuka:

Cook the vegetables: Cook the onion in olive oil until softened and golden around the edges, about 10 minutes. Add in the bell peppers and cook until they begin to soften and turn a vibrant color, about 3-5 minutes.

Bloom the spices: Add in the garlic and cook for 30 seconds until fragrant. Stir in the salt, paprika and cumin, cooking for 30-60 seconds until fragrant.

Simmer the tomato sauce: Quickly add in the diced tomatoes and maple syrup. Simmer, stirring occasionally, until the sauce thickens and darkens in color, about 5-7 minutes.

Cook the tofu: While the sauce is cooking, season the tofu with salt and pepper. Nestle the tofu down into the sauce. Continue to simmer for another 10-15 minutes or until the tofu is warmed through.

Garnish and serve: Remove from the heat and top with vegan feta, cilantro, and optional chili flakes. Serve with bread and enjoy!

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Storage:

Store leftovers in a lidded container in the fridge for 4-6 days. Reheat in the microwave until warmed through.

Freezing is not recommended for this recipe.

What to use for the vegan egg?

In traditional shakshuka, eggs are simmered in the tomato sauce. In this vegan version, firm tofu is the perfect substitute. It has a similar texture and soaks in all the flavor of our fragrant sauce.

Cut it into rectangles, or smaller bite sized pieces if you prefer. Season them with salt and pepper and nestle them down into the sauce. As the sauce simmers it will both warm the tofu through and infuse it with flavor.

Optional toppings:

This vegan shakshuka is delicious as is, but some optional toppings add layers of flavor. Try adding:

• Fresh herbs - chopped cilantro, parsley, or mint add a pop of freshness.
• Feta cheese - I like vegan feta for saltiness and creaminess.
• Chili flakes - red pepper flakes or aleppo pepper add heat and depth of flavor. Red pepper flakes are spicier, so start small and work your way up. Aleppo is a sweeter, fruitier chili flake.
• Course salt - salt flakes add crunch and a burst of flavor.
• Drizzle of olive oil - adds richness. A good olive oil will also add fruity and bitter notes that compliment the shakshuka so well!

What should I serve with shakshuka?

I think shakshuka is best served with crusty bread for dunking in the fragrant sauce. Adding a light side salad rounds out the meal and adds a pop of freshness.

More breakfast recipes to make ASAP!

• Vegan Cottage Cheese
• Protein Overnight Oats
• Acai Smoothie Bowl
• Tomato Ricotta Toast
• Oat Flour Pancakes

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