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Vegan Shakshuka

Vegan Shakshuka: A Cozy One-Pan Delight Full of Flavor

Vegan Shakshuka is a delicious, hearty plant-based dish packed with spices, perfect for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: North African
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to swap for any neutral oil.
  • 1 medium Red Onion Substitute with yellow onion if necessary.
  • 1 medium Red Bell Pepper Any bell pepper variety will work.
  • 1 medium Yellow Bell Pepper Can be replaced with green bell pepper or omitted completely.
  • 3 cloves Garlic Fresh garlic is best for maximum flavor.
For the Spice Blend
  • 1 teaspoon Salt Adjust to meet your personal taste preference.
  • 1 teaspoon Smoked Paprika Regular paprika can be used in a pinch.
  • 1 teaspoon Cumin Cumin seeds offer a fresher flavor if you have them.
For the Sauce
  • 1 can Diced Tomatoes Fresh tomatoes (about 3-4 cups) are a great substitute.
  • 1 tablespoon Maple Syrup Honey can be used for a non-vegan option, or you can omit it.
For the Protein
  • 14 ounces Firm Tofu Stick to firm or extra-firm tofu for best results.
For the Garnish
  • 1/2 cup Vegan Feta Cheese Optional; feel free to replace with your favorite dairy-free cheese.
  • 1/4 cup Cilantro Optional; parsley can work as a substitute.

Equipment

  • 12-inch skillet

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Once the oil is shimmering, add the diced red onion and sauté for about 10 minutes until they soften and turn golden.
  2. Introduce the diced red and yellow bell peppers to the skillet, stirring them into the softened onions. Cook for approximately 3-5 minutes until the peppers are slightly softened and vibrant.
  3. Stir in the minced garlic, sautéing for about 30 seconds until aromatic, followed by salt, smoked paprika, and cumin. Cook the mixture for another 30-60 seconds.
  4. Pour in the canned diced tomatoes along with the maple syrup, stirring well to combine. Allow the mixture to simmer for 5-7 minutes until the sauce thickens and darkens.
  5. Cut the firm tofu into rectangles and season them with salt and pepper. Gently nestle the tofu pieces into the sauce, allowing them to simmer for an additional 10-15 minutes.
  6. Remove the skillet from heat. If desired, sprinkle with vegan feta, fresh cilantro, and a pinch of chili flakes for an extra kick. Serve warm.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 20gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Ensure to press the tofu for at least 15-30 minutes to eliminate excess moisture. Avoid freezing as it can negatively affect the texture of the tofu and sauce.

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