BREAKFAST

Vegan Shakshuka – Loving It Vegan

This vegan shakshuka is so good! It’s made with tofu ‘eggs’ baked in a rich tomato sauce and then topped with sliced avocado and vegan feta for the most amazing breakfast or brunch.

Vegan shakshuka in a cast iron skillet.

What Is Shakshuka?

Shakshuka is a popular dish from North Africa and the Middle East and typically served for breakfast or brunch.

It’s traditionally made with eggs that are baked or poached in a tomato based sauce.

For our vegan shakshuka we decided to take inspiration from our vegan quiche and vegan frittata and make the ‘eggs’ out of tofu.

The tofu ‘eggs’ are baked into a fragrant delicious tomato sauce and then we top it with vegan feta and sliced avocado, and serve it with toast.

It makes a fabulous breakfast or brunch, and works great for dinner too.

Ingredients For Shakshuka:

Ingredients for vegan shakshuka.

Ingredient Notes

  • Baby spinach – is chopped up finely and added to the tomato sauce.
  • Harissa paste – you get spicy and mild harissa paste so if you prefer things on the milder side then use a mild harissa paste.
  • Black salt – is also called kala namak. It adds major ‘egg’ flavor to dishes and so it’s a great addition to our tofu ‘eggs’. If you can’t get hold of it then you can use regular salt, but I highly recommend black salt.
  • Turmeric – simply adds some color to our tofu ‘eggs’.
  • Nutritional yeast flakes – also enhances the ‘eggy’ flavor of our tofu eggs.
  • Soy milk – can be switched for another non-dairy milk.
  • Optional for toppings/serving – (not pictured). We topped our shakshuka with crumbled vegan feta and sliced avocado and served it with toasted bread. You can use store-bought vegan feta or try our homemade vegan feta recipe.
Vegan shakshuka in a cast iron skillet.

How To Make Vegan Shakshuka

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Tofu ‘Eggs’:

  • Add the tofu to a food processor along with cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (kala namak). Process until well mixed.
Ingredients for tofu egg added to food processor and processed.
  • Add soy milk and process again until smooth. Set aside.
Soy milk added to food processor and processed in.

Tomato Sauce:

  • Heat an oven-safe skillet over medium heat.
  • Add olive oil, chopped onion and chopped red bell pepper and sauté until softened. (About 6 minutes).
Olive oil, onion and red bell pepper added to skillet and sautéed.
  • Reduce the heat to medium low and add crushed garlic, smoked paprika, cumin, cayenne pepper, salt and black pepper and sauté for 1-2 minutes to toast the spices.
Garlic and spices added to skillet and sautéed.
  • Add crushed tomatoes, harissa paste and chopped parsley and mix in. Bring to a gentle simmer and then let it simmer for around 15 minutes until the sauce has thickened.
Crushed tomatoes, chopped parsley and harissa paste added to skillet and simmered.
  • Add chopped spinach and stir it in until just wilted.
Chopped spinach added to skillet and stirred in until wilted.
  • Make 5 wells in the sauce and add a generous dollop of tofu ‘egg’ mixture into each well.
  • Place the skillet into the oven to bake at 350°F for 15 minutes.
Tofu eggs added to skillet and then baked.

Serving:

  • Remove from the oven and serve topped with sliced avocado, crumbled vegan feta, fresh chopped parsley and a sprinkle of ground black pepper with toasted bread on the side.
Vegan shakshuka in a cast iron skillet.

Chef’s Tips

Simmer the tomato sauce until thickened – you ideally want your tomato sauce to be nice and thick. So don’t try and save time on the simmering, it needs to simmer down so that it can thicken and reduce.

Use a large, oven-safe skillet – make sure your skillet is big enough to fit all your tofu eggs, and it should also be oven-safe so that you can bake your shakshuka directly in the skillet. We used a 12 inch enamel-coated cast iron skillet.

Balance the acidity – if you find your tomato sauce a bit tart you can add a tablespoon of coconut sugar or light brown sugar to balance the flavors.

Serving of vegan shakshuka with toast on a black plate.

Storing & Reheating

This vegan shakshuka stores extremely well in the fridge for 3-4 days. Reheat it in the microwave or over low heat on the stovetop.

Serving of vegan shakshuka with toast on a black plate.

More Vegan Breakfast Recipes

  1. Tofu Scramble
  2. Vegan Omelette
  3. Vegan Scrambled Eggs
  4. Vegan French Toast
  5. Vegan Hash Browns
  6. Avocado Toast
Forkful of vegan shakshuka.

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan shakshuka in a cast iron skillet.

Vegan Shakshuka

This vegan shakshuka is so good! It’s made with tofu ‘eggs’ baked in a rich tomato sauce and then topped with sliced avocado and vegan feta for the most amazing breakfast or brunch.

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Course: Breakfast

Cuisine: Middle Eastern, North African

Diet: Vegan

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 5

Calories: 308kcal

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Instructions

Tofu ‘Eggs’:

  • Add the tofu to a food processor along with cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (kala namak). Process until well mixed.

  • Add soy milk and process again until smooth. Set aside.

Tomato Sauce:

  • Preheat the oven to 350°F (180°C).

  • Heat an oven-safe skillet over medium heat. Add olive oil, chopped onion and chopped red bell pepper and sauté until softened. (About 6 minutes).

  • Reduce the heat to medium low and add crushed garlic, smoked paprika, cumin, cayenne pepper, salt and black pepper and sauté for 1-2 minutes to toast the spices.

  • Add crushed tomatoes, harissa paste and chopped parsley and mix in. Bring to a gentle simmer and then let it simmer for around 15 minutes until the sauce has thickened.

  • Add chopped spinach and stir it in until just wilted.

  • Make 5 wells in the sauce and add a generous dollop of tofu ‘egg’ mixture into each well.

  • Place the skillet into the oven to bake for 15 minutes.

Serving:

  • Remove from the oven and serve topped with sliced avocado, crumbled vegan feta, fresh chopped parsley and a sprinkle of ground black pepper, with toasted bread on the side.

Notes

  1. Black salt – is also called kala namak. It adds major ‘egg’ flavor to dishes and so it’s a great addition to our tofu ‘eggs’. If you can’t get hold of it then you can use regular salt, but I highly recommend black salt.
  2. Harissa paste – you get spicy and mild harissa paste so if you prefer things on the milder side then use a mild harissa paste.
  3. Vegan feta – you can use store-bought vegan feta or try our homemade vegan feta recipe.
  4. Simmer the tomato sauce until thickened – you ideally want your tomato sauce to be nice and thick. So don’t try and save time on the simmering, it needs to simmer down so that it can thicken and reduce.
  5. Balance the acidity – if you find your tomato sauce a bit tart you can add a tablespoon of coconut sugar or light brown sugar to balance the flavors. 
  6. Use a large, oven-safe skillet – make sure your skillet is big enough to fit all your tofu eggs, and it should also be oven-safe so that you can bake your shakshuka directly in the skillet. We used a 12 inch enamel-coated cast iron skillet.
  7. Storing: This vegan shakshuka stores extremely well in the fridge for 3-4 days.
  8. Reheating: Reheat it in the microwave or over low heat on the stovetop.

Nutrition

Serving: 1Serving | Calories: 308kcal | Carbohydrates: 27g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 1120mg | Potassium: 917mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2191IU | Vitamin C: 58mg | Calcium: 242mg | Iron: 4mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan




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