Go Back Email Link
–+ servings
Ella Cooks

Really Good Vegan Shakshuka

Be the first to rate this recipe!
Shakshuka is traditionally a vibrant, comforting dish of gently poached eggs nestled in a spiced tomato–pepper stew, beloved across North Africa and the Middle East for its bold flavors and homey appeal. Adapting this classic into a fully vegan version lets everyone enjoy its warming, communal spirit without sacrificing any of the tangy heat, rich umami, or silky mouthfeel that make shakshuka so irresistible.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
Shakshuka Base
  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion diced (about 1 ½ cups)
  • 3 garlic cloves minced
  • 1 red bell pepper diced (about 1 ½ cups)
  • 1 orange or yellow bell pepper diced (about 1 ½ cups)
  • 1 ½ tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • Pinch cayenne pepper optional
  • 1 28 oz can crushed tomatoes
  • 2 Tbsp tomato paste
  • ½ tsp granulated sugar balances acidity
  • Kosher salt and freshly ground black pepper to taste
“Egg” Component
  • 14 oz extra-firm tofu pressed and cut into 1″ cubes
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • Pinch of salt
Finishing Touches
  • ¼ cup chopped fresh cilantro or parsley
  • ½ cup vegan yogurt or mashed avocado
  • Lemon wedges for serving
  • Warm crusty bread or pita for dipping

Equipment

  • Heavy-Bottomed Skillet or Shallow Sauté Pan (10–12″)
  • Wooden Spoon or Heat-Resistant Silicone Spatula
  • Tofu Press or Clean Kitchen Towel
  • Sharp Chef’s Knife & Sturdy Cutting Board
  • Small Bowls for Mise-en-Place
  • Lid for Simmering

Method
 

Step-by-Step Instructions
    Prep the Tofu
    1. Press tofu for at least 10 minutes to expel excess moisture.
    2. Toss cubes with cumin, smoked paprika, and a pinch of salt. Set aside.
    Sauté the Aromatics
    1. Heat olive oil in a 10″ heavy-bottomed skillet over medium heat until shimmering.
    2. Add diced onion and sauté 5–7 minutes until translucent and sweet.
    3. Stir in garlic, cumin, smoked paprika, coriander, and cayenne; cook 1 minute, until fragrant.
    Build the Tomato–Pepper Stew
    1. Add diced bell peppers; cook 3–4 minutes until they begin to soften.
    2. Stir in crushed tomatoes, tomato paste, and sugar; season with salt and pepper.
    3. Bring mixture to a gentle simmer, then cover and cook 15–18 minutes, stirring occasionally, until sauce is thick and vegetables are tender.
    Poach the “Eggs”
    1. Uncover the skillet and nestle tofu cubes into the simmering sauce, spacing them evenly.
    2. Cover and cook 5–7 minutes more, until tofu is heated through and has absorbed some tomato juices.
    3. Taste and adjust seasoning, add more salt, pepper, or a squeeze of lemon juice if desired.
    Garnish and Serve
    1. Remove from heat. Dollop vegan yogurt or mashed avocado around the pan.
    2. Scatter chopped herbs on top and serve straight from the skillet with lemon wedges and warm bread on the side.

    Nutrition

    Calories: 280kcalCarbohydrates: 28gProtein: 18gFat: 14gFiber: 8g

    Notes

    • Brunch Feast: Pair with vegan halloumi, Israeli salad (cucumber, tomato, parsley, lemon), and mint tea for a festive spread.
    • Light Lunch: Spoon over mixed greens or baby spinach for a shakshuka salad bowl.
    • Communal Dinner: Serve family-style in the skillet, with small bowls of olives, pickles, and flatbreads for dipping.
     
    Common Challenges & Troubleshooting Tips
    Even though vegan shakshuka is forgiving, here are a few issues you might encounter, and how to fix them:
    Sauce Too Watery
    • Cause: High-water tomatoes or insufficient simmer time.
    • Fix: Increase heat slightly and simmer uncovered until sauce thickens to a jammy consistency.
    Tasting Bland
    • Cause: Under-seasoning or low-quality spices.
    • Fix: Always taste before adding tofu. Boost with a pinch more salt, a dash of vinegar or lemon, or an extra grind of black pepper.
    Tofu Not Absorbing Flavor
    • Cause: Tofu left unpressed or added too late.
    • Fix: Press tofu for at least 10 minutes; add early in the simmer so it soaks up spices and tomato juices.
    Burning on the Bottom
    • Cause: High heat or a thin pan.
    • Fix: Lower heat to medium-low, stir more frequently, and use a heavy-bottomed pan.
    Flavor Enhancements and Creative Variations
     
    • Spicy Harissa Kick: Stir in a tablespoon of harissa paste for fiery depth.
    • Roasted Veggie Twist: Roast eggplant, zucchini, or mushrooms separately, then fold in for extra umami.
    • Greens Boost: Wilt in handfuls of spinach or kale at the end for a nutrient boost.
    • Smoky Bean Mash: Swap tofu for smoky black beans or pinto beans to lean into Latin-inspired flavors.
    • Cheesy Vegan Crumble: Top with a sprinkle of store-bought vegan feta or Parmesan for tangy creaminess.

    Tried this recipe?

    Let us know how it was!
    QR Code linking back to recipe