Vegan Shakshuka

A hearty vegan shakshuka made with tofu, chickpeas, and spiced tomato sauce. Topped with lemon yogurt and herbs—great for breakfast or a light dinner.

Course Breakfast

Cuisine Middle Eastern

Prep Time 20

Cook Time 25

Total Time 45

Servings serves

Calories 397kcal

Equipment

Oven

Ingredients

For the Tofu

10 oz extra-firm tofu pressed; approx. 300g
2 tablespoons soy sauce or tamari
4 tablespoons cornstarch approx. 28g
½ teaspoon kala namak black salt
¼ teaspoon black pepper cracked
2 tablespoons vegetable oil for frying tofu

For the Shakshuka Sauce

1 tablespoon 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 tablespoons tomato paste approx. 29g
1 teaspoon sugar
½ tablespoons smoked paprika
½ tablespoons ground cumin
½ teaspoon ground coriander
½ teaspoon sumac
¼ teaspoon ground cinnamon
½ teaspoon salt kosher or sea salt
¼ teaspoon 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 canned 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 tablespoons lemon juice freshly squeezed; approx. 28g
½ tablespoons tahini approx. 8g
⅛ teaspoon 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

Nutritional information does not include sourdough bread.

Nutrition