You won’t miss the eggs when you make this delicious Vegan Shakshuka!
I love shakshuka, and make it at least once a month for myself. Of course, since I’m not vegan, I add eggs to my dish. However, I never gave much thought to what I would do for people who are vegan or don’t eat eggs due to an allergy or dislike. Nowadays, it’s easy to come up with tasty alternatives when converting dishes for different dietary needs, as you will see with this vegan shakshuka recipe.
Tofu is the logical choice as a base for adding protein to this dish—and these tofu “eggs” are utterly flavorful with their savory seasonings. I was not familiar with kala namak before this recipe, and learned it is used in many South Asian recipes. It is a complexly flavored mineral salt mined in the Himalayas, fired in a kiln at high temperatures, giving it its trademark color. The salt has a hint of sulfur that complements the slightly tangy, sweet, and earthy flavor. It’s used in this recipe because it brings an egg-like taste. If you cannot find this salt, you can substitute Hawaiian black lava salt or Himalayan pink salt. Smoked paprika can work in a pinch, although it will yield a slightly different flavor profile.
The shakshuka itself is loaded with fresh flavor, featuring onions, bell peppers (any color you like), lots of garlic, diced tomatoes, fresh parsley, and savory spices. Since I’m not a fan of cilantro, I use extra parsley as my garnish. I consider this dish comfort in a bowl, and often make a double batch of the base to enjoy all week long. One of the nice things about making shakshuka is that you can serve both vegan and egg versions using this recipe. If you have people who want eggs, remove some of the shakshuka once it’s ready and place it in a second skillet. Make wells in the second batch and crack an egg into each one, cooking it the same as you do the tofu mixture in step four.
What is shakshuka?
Shakshuka is a Middle Eastern dish originating in Tunisia and made popular in Israel, North Africa, and many Mediterranean countries. Each country brings its own unique flavors and seasonings to the dish. Some cultures add a bit of harissa paste to spice things up. While this vegan shakshuka recipe features all the typical ingredients, you can easily customize it with additional vegetables. I often add chopped, fresh spinach and mushrooms to my shakshuka. Leftover roasted veggies, such as eggplant, yellow squash, and zucchini, also work in this dish.
How do I store leftovers?
This vegan shakshuka recipe is perfect for making ahead, as the tomato mixture will last up to 5 days in the fridge, or 3 months in the freezer. The tofu mixture can be refrigerated for up to 3 days. Use airtight containers for storage, and I recommend refrigerating the tofu mixture separately and heating only what you plan to consume at the meal. Defrost the frozen shakshuka sauce overnight in the fridge, or, if you want it at the last minute, cook it over medium-low heat in a covered pan on the stove. Once your shakshuka is hot, add the tofu and continue with the recipe. Leftovers can also be reheated in the microwave.
Serving suggestions
This vegan shakshuka recipe can be part of a delicious weekday morning or weekend brunch. If serving it for brunch, add your favorite breakfast potatoes, some Vegan Blueberry Scones, and festive Fruit Skewers. Shakshuka is best served with warm, crusty bread, and I highly recommend this Dutch Oven Bread recipe. It offers the perfect mix of a crusty exterior and a soft, chewy interior. You can also use these Bagel Chips to scoop up all that savory goodness. Finish with a lovely Vegan Cheesecake, and you have the perfect weekend meal.
Vegan Shakshuka Recipe
Ingredients
- 16 ounces extra-firm tofu
- 3 tablespoons nutritional yeast
- 1/2 teaspoon kala namak
- 1/2 teaspoon onion powder
- 3/4 cup vegan milk
- Sea salt and ground black pepper to taste
- 1 1/2 tablespoons olive oil
- 1 medium onion finely diced
- 1 medium bell pepper finely diced
- 1 1/2 tablespoons minced garlic
- 28 ounces diced tomatoes fresh or canned
- 2 teaspoons chopped fresh parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/3 cup vegan feta cheese
- Fresh cilantro chopped (for garnish)
- Crusty bread or pita bread for serving (optional)
Instructions
- Drain and press the tofu for at least 30 minutes to remove excess water. In a blender, combine the tofu, nutritional yeast, kala namak, onion powder, vegan milk, and salt (if desired). Blend until smooth. Taste and adjust seasonings. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, and cook for 5 to 7 minutes until they soften. Stir in the garlic and cook for about 2 minutes until fragrant.
- Add the diced tomatoes, parsley, ground cumin, red pepper flakes, sea salt, and black pepper to the skillet. Reduce the heat to medium, stir well, cover the skillet, and let the sauce simmer for about 2 minutes.
- Remove the lid and make small wells in the sauce with a spoon. Spoon portions of the tofu mixture into each well. Cover the skillet and simmer on medium heat for 5 minutes, then uncover and cook for an additional 5 to 8 minutes until the tofu mixture sets and the sauce thickens.
- Turn off the heat and let the dish cool for about 5 minutes. Sprinkle vegan feta cheese and chopped cilantro on top. Serve warm with crusty bread or pita.
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