Our vegan shakshuka replaces eggs with tofu, allowing it to absorb all the rich flavors and spices from the tomato sauce. Topped with vegan feta and creamy avocado, this dish makes for a quick and tasty plant-based meal, perfect for breakfast, lunch, or dinner!
WHY WE LOVE THIS RECIPE
- Easy and satisfying: This vegan shakshuka is hearty yet light, and although it includes several components, it’s simple to prepare. Most of the cooking takes place in a single skillet, which doubles as a serving dish for your loved ones to enjoy together.
- Packed with flavor: Bursting with a Middle Eastern-inspired blend of paprika, coriander, and cumin, along with fresh cilantro and parsley, this vegan shakshuka is full of rich, aromatic flavors without being overly spicy.
- A versatile dish: Vegan shakshuka is perfect for any meal of the day. It’s great for breakfast, makes a fun brunch to share with friends, and is a quick, satisfying option for a weeknight family dinner. Served hot from the pan with crispy toasted bread, it’s a meal that will truly warm your heart.
INGREDIENTS
- 14 oz extra firm tofu
- 3 tablespoons olive oil
- 1 small yellow onion, diced (~1 cup)
- 2 teaspoons fresh garlic, finely minced
- 1 medium red pepper, diced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon kosher salt, divided
- 28 oz diced fire roasted tomatoes (~2 cans)
- ⅓ cup fresh cilantro, chopped
- ⅓ cup fresh parsley, chopped
- ¼ to ½ teaspoon red pepper flakes
- 4 oz vegan feta (about ⅔ cup)
- 1 avocado, thinly sliced, for garnish (optional)
- Thick bread or baguette, toasted (for serving)
INSTRUCTIONS
- Preheat oven to 375°F.
- Drain tofu, wrap it in a clean towel or paper towel, and place something heavy on top, like a cast iron pan. Press the tofu for 30 minutes to remove excess moisture. Once pressed, slice the tofu block in half widthwise to create two thinner rectangles, then cut each rectangle into four triangles (8 slices total).
- Brush tofu with olive oil on both sides and sprinkle with ½ teaspoon of salt. Heat a little oil in an oven-safe skillet over medium heat. Add tofu and cook until lightly browned on each side (4-5 minutes per side). Transfer tofu to a plate and set aside.
- Add the remaining olive oil to the pan. Sauté onions for 3-4 minutes, stirring occasionally. Add garlic and bell pepper, cooking until softened (about 10 minutes).
- Stir in tomato paste, paprika, cumin, coriander, red pepper flakes, and ½ teaspoon salt. Coat the vegetables well, then add the fire roasted tomatoes, cilantro, and parsley (reserve 2 tablespoons of parsley for garnish). Simmer for 10 minutes.
- For a smoother sauce, use an immersion blender to purée the tomato mixture, leaving some texture.
- Return tofu to the skillet, nestling it into the sauce. Sprinkle with vegan feta and place the skillet in the oven. Bake for 10 minutes.
- Garnish with remaining parsley, red pepper flakes, and avocado slices. Serve with toasted bread on the side.
NOTES
- If you don’t have an immersion blender, carefully transfer the sauce to a heat-safe blender and pulse until you reach your desired texture.
- Be sure to use extra firm tofu and press it properly to remove moisture. Softer tofu will break apart in the sauce.
- Storage: Let the shakshuka cool completely, then store in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave or on the stovetop.
- Canned tomatoes: If you can’t find fire-roasted diced tomatoes, regular diced tomatoes will work. Whole canned tomatoes can also be used; just break them up with a spoon while cooking.
