Bookmark
Easy Vegan Shakshuka is a simple one-pan dish that turns the traditional North African favorite into a fully plant-based delight. With just a few ingredients and under 30 minutes, you can create a hearty meal that’s perfect for brunch or any time of day. Silken tofu stands in for eggs, absorbing all the flavors of the rich spiced tomato sauce.
My family loves this because it brings everyone to the table fast and happy. I first made it after we stopped eating eggs, and now it's a weekend staple.
Ingredients
- Yellow onion: chopped fine for sweetness and base flavor
- Garlic cloves: minced to deepen the sauce flavor
- Red pepper: small and chopped to add natural sweetness
- Sweet smoked paprika: for that signature smoky shakshuka note
- Ground cumin: offers earthy warmth and complexity
- Canned chopped tomatoes: use a good brand for maximum flavor
- Fresh spinach: adds freshness and nutrients and cooks fast
- Silken tofu: choose soft or firm to mimic egg texture and absorb flavor
- Ground turmeric: for golden color in the tofu yolk
- Fresh cilantro: chopped as a vibrant herbal finish
- Salt and black pepper: to season the dish to perfection
Step-by-Step Instructions
- Sauté the Vegetables:
- Heat oil in a wide skillet over medium heat. Add chopped onion and stir for two minutes until it starts to soften. Add garlic and red pepper and continue cooking for four to five minutes until tender.
- Build the Flavor:
- Sprinkle in the paprika and cumin. Stir constantly for one minute to release the aroma and coat the vegetables.
- Create the Tomato Base:
- Add chopped tomatoes and a pinch of salt. Bring to a simmer and cook uncovered until the sauce thickens and the peppers are soft. If the sauce tastes acidic stir in a pinch of sugar.
- Add the Greens:
- Stir in chopped spinach and cook for two to three minutes until completely wilted but still bright green.
- Make Vegan Egg Mix:
- Break silken tofu into medium chunks. In a separate bowl mash two tablespoons with turmeric to resemble a yolk mixture.
- Assemble and Warm Through:
- Nestle tofu chunks on the surface of the sauce. Spoon the turmeric tofu mixture in the center of each to mimic yolks. Cover the pan and cook for three to four minutes on low heat to warm through.
- Finish and Serve:
- Remove from heat and scatter chopped cilantro over the top. Add salt and pepper to taste and serve hot.
Bookmark
You Must Know
My favorite part is adding the turmeric tofu yolk it looks and tastes special. This dish always reminds me of cozy family brunches when everyone grabs bread and scoops from the pan.
Storage Tips
Cool leftovers and store them in an airtight container for up to three days in the fridge. You can reheat it in a pan or microwave. Try stuffing it into a wrap for a tasty next-day lunch.
Ingredient Substitutions
No tofu Use chickpeas or white beans for a similar protein boost. Out of spinach Try kale baby chard or even zucchini. No canned tomatoes Use fresh ripe tomatoes or passata with a touch of tomato paste.
Bookmark
Serving Suggestions
Serve with crusty bread pita or vegan garlic bread. Add toppings like hummus avocado or pickled onions to layer texture and flavor.
Cultural Context
Shakshuka originated in North Africa and spread through the Middle East. Traditionally made with eggs it’s easy to adapt to vegan diets with smart substitutions like tofu.
Frequently Asked Questions About Recipes
- → What makes this shakshuka vegan?
Instead of eggs, silken tofu is used to mimic the texture and look of poached eggs, blending seamlessly into the tomato sauce.
- → Can I use firm tofu instead of silken tofu?
Yes, but silken tofu provides a creamier texture more similar to eggs. Firm tofu works too if you prefer more bite.
- → Is this dish suitable for meal prep?
Absolutely. Store in the fridge for up to 3 days and reheat in a pan or microwave. It also works well as a wrap filling.
- → What should I serve with vegan shakshuka?
Serve it with crusty bread, pita, or vegan garlic bread. Toppings like hummus, avocado, or pickled veggies add extra flavor.
- → Can I make it spicy?
Yes. Add harissa paste, chili flakes, or fresh chili to the tomato base for a spicy kick.
- → Can I add other vegetables?
Definitely. Try zucchini, eggplant, mushrooms, or sweet potatoes to vary the texture and nutritional profile.