This loaded Vegan Shakshuka is a filling and savoury Middle-Eastern inspired breakfast made with tofu instead of eggs. It has a mildly spiced, rich tomato sauce made with onion, garlic and bell pepper. This recipe includes olives and sundried tomatoes for an extra burst of briny, sour and sweet flavors. Topped with a lemon yogurt sauce and coriander for a light, fresh finish. Ready in 45 minutes, it would also make a delicious light dinner.
Ingredients
You’ll find all the exact measurements and baking details in the recipe card at the bottom. Let’s get into what you’ll need:
- Onion
- Garlic
- Red bell pepper
- Tomato paste
- Canned chickpeas
- Diced tomatoes
- Green olives (stuffed or pitted)
- Sundried tomatoes
- Smoked paprika
- Ground cumin
- Ground coriander
- Cinnamon
- Sumac
- Chili flakes
- Sugar
- Salt
- Olive oil
- Water
- Extra firm tofu
- Soy sauce
- Cornstarch
- Kala namak (for that eggy flavor!)
- Cracked pepper
- Vegetable oil
- Plant-based plain yogurt
- Lemon juice
- Tahini
- Fresh coriander
- Fresh mint
- Toasted sourdough
- Sliced avocado
Instructions
Follow along with this step-by-step guide to make your Vegan Shakshuka.
You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Start by pressing your tofu — just wrap it in a clean tea towel and weigh it down for a bit. Once it’s nice and firm, break it into chunky pieces. Toss with soy sauce, then coat it in cornstarch, kala namak, and pepper. Fry in a bit of oil until crispy and golden, then set it aside.
Step two: In that same pan, heat up some olive oil and sauté your onion and garlic until soft. Toss in the red bell pepper, chickpeas, tomato paste, warm spices, sugar, sundried tomatoes, and olives. Stir it all through so it’s beautifully coated.
Step three: Pour in the diced tomatoes and a splash of water. Let it simmer until the sauce thickens slightly.
Step four: Gently place your crispy tofu pieces into the sauce so they’re sitting nicely on top. Pop the whole pan in the oven and let it get all hot and bubbly.
Step five: Top with fresh herbs, avo slices, and some crusty sourdough for dipping.
Serving Suggestions & More Recipes
If you loved this, you might also like my Sweet & Smokey Baked Beans — great for adding a tasty, smoky touch to your brunch or dinner.
Let me know what you think of this Vegan Shakshuka in the comments below 🙂
Vegan Shakshuka
Equipment
- Oven
Ingredients
For the Tofu
- 10 oz extra-firm tofu pressed; approx. 300g
- 2 tbsp soy sauce or tamari
- 4 tbsp cornstarch approx. 28g
- ½ tsp kala namak black salt
- ¼ tsp black pepper cracked
- 2 tbsp vegetable oil for frying tofu
For the Shakshuka Sauce
- 1 tbsp olive oil for sautéing
- 1 yellow onion finely diced; approx. 1 cup or 142g
- ½ red bell pepper finely diced; approx. ½ cup or 71g
- 3 cloves garlic minced
- 15 oz chickpeas 1 can; drained and rinsed; approx. 265g
- 2 tbsp tomato paste approx. 29g
- 1 tsp sugar
- ½ tbsp smoked paprika
- ½ tbsp ground cumin
- ½ tsp ground coriander
- ½ tsp sumac
- ¼ tsp ground cinnamon
- ½ tsp salt kosher or sea salt
- ¼ tsp red pepper flakes or chili flakes
- ⅓ cup green olives pitted or stuffed; sliced; approx. 48g
- ⅓ cup sundried tomatoes roughly chopped; approx. 40g
- 2 cans diced tomatoes 14.5 oz each; undrained; approx. 822g total
- ¼ cup water 60ml
For the Yogurt Sauce
- ¼ cup plain plant-based yogurt unsweetened; approx. 60g
- 2 tbsp lemon juice freshly squeezed; approx. 28g
- ½ tbsp tahini approx. 8g
- ⅛ tsp salt or a small pinch
Optional Garnishes & Sides
- to taste fresh cilantro leaves optional garnish
- to taste fresh mint leaves optional garnish
- 4 slices sourdough bread toasted; optional
- 1 avocado sliced; optional
Instructions
- Preheat oven to 375°F (190°C). If using a convection oven, reduce the temperature slightly or monitor early for doneness.
Make the Tofu:
- Wrap the tofu block in a clean kitchen towel and place a heavy object (like a skillet or book) on top. Let it sit for 10–20 minutes to release excess moisture.
- Tear the tofu into roughly 6 large chunks and place in a mixing bowl. Drizzle with soy sauce and let sit for 2 minutes. Sprinkle with cornstarch, kala namak, and black pepper. Toss gently to coat.
- Heat 2 tablespoons of vegetable oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, add the tofu and cook for 3–4 minutes on each side until golden and crispy. Transfer to a paper towel-lined plate.
Make the Shakshuka:
- In the same skillet, reduce heat to medium and add 1 tablespoon olive oil. Add the diced onion and cook for 2–3 minutes until soft. Stir in the bell pepper, garlic, and chickpeas. Cook for another 3 minutes, stirring occasionally.
- Stir in the tomato paste, sugar, smoked paprika, cumin, ground coriander, sumac, cinnamon, red pepper flakes, and salt. Add the sundried tomatoes, olives, canned tomatoes (with juice), and water. Stir well and simmer uncovered for 10 minutes.
- Gently nestle the tofu chunks into the sauce. Transfer the skillet to the oven and bake for 20 minutes.
Make the Yogurt Sauce:
- In a small bowl, whisk together the lemon juice and tahini until smooth. Add the plant-based yogurt and salt, and mix until creamy.
- Spoon the shakshuka into bowls and top with dollops of yogurt sauce. Garnish with fresh cilantro and mint leaves if desired. Serve with toasted sourdough and sliced avocado on the side.
Notes
Nutrition
Experience the ultimate Middle Eastern brunch with Arabic Samosas 2 ways, perfectly complementing this flavorful Vegan Shakshuka for a delightful culinary experience.
Leave a Reply