Delicious & Easy Vegan Shakshuka: Your Go-To Plant-Based Breakfast & Brunch Recipe
Craving a vibrant, flavorful breakfast or brunch that’s entirely plant-based and ready in under 45 minutes? This Vegan Shakshuka recipe is your answer! Featuring savory tofu “eggs” perfectly poached in a rich, spiced tomato sauce, this dish is a guaranteed crowd-pleaser and a healthy way to start your day.
This blog post is proudly sponsored by Lodge Cast Iron. We extend our sincere gratitude to our readers for supporting the brands that make Jessica in the Kitchen possible. All thoughts and opinions expressed here are genuinely our own.
For years, I’ve been captivated by the magic of Shakshuka. My first experience with this North African and Middle Eastern gem left an indelible impression: a deeply flavorful, saucy, and wonderfully spiced tomato base cradling perfectly poached eggs. The moment I discovered the vegan adaptation, transforming humble tofu into remarkably convincing “eggs,” I knew I had to recreate that delightful experience in my own kitchen. This recipe is the culmination of those memories, designed to bring the same warmth, comfort, and incredible taste into your home, all while being completely plant-based.
Vegan Shakshuka (sometimes spelled Shakshouka) is more than just a meal; it’s an experience. It’s the perfect dish for a leisurely weekend breakfast, a vibrant brunch spread, or even a comforting weeknight dinner. The rich tomato sauce, infused with aromatic spices, provides a hearty foundation, while the creamy tofu “eggs” add a satisfying texture and richness that truly makes this dish shine. Prepare to fall in love with this savory, healthy, and incredibly easy-to-make sensation!
The Essential Tool: A Trusty Cast Iron Skillet
No discussion of my favorite recipes would be complete without mentioning my beloved Lodge Cast Iron skillets. My journey with cast iron began over six years ago, and it was love at first use. The incredible durability, superior heat retention, and natural non-stick properties (once properly seasoned) make these pans an indispensable staple in my kitchen. They are truly built to last a lifetime, evolving with every meal cooked within their robust embrace.
Given my deep affection for Lodge, you can imagine my excitement for this collaboration! I was thrilled to welcome two new skillets from Lodge’s Blacklock line into my collection, and they have proven to be an absolute dream to cook with. For this Vegan Shakshuka, I chose the Blacklock 4 Quart Deep Skillet With Lid. Its triple-seasoned surface meant it was ready to use straight out of the box – no laborious pre-seasoning required! This feature alone is a huge time-saver and makes getting started even easier.
What truly stands out about the Blacklock skillet is its surprisingly lightweight design, especially considering its generous capacity. This lighter construction makes handling and maneuvering the pan a breeze, encouraging me to reach for it even more often. The skillet’s impressive depth is perfect for a variety of dishes, from simmering stews and rich curries to, of course, a hearty shakshuka. I’m already envisioning making some fantastic deep-dish pizzas in it!
The accompanying lid is another brilliant addition, ensuring even cooking and allowing the flavors to meld beautifully. Because cast iron excels at insulating heat, there’s no need to transfer your skillet to the oven to perfectly set the vegan tofu “eggs.” This means no preheating, no heating up your kitchen, and a much faster cooking process – a huge win in my book. If you’re looking to elevate your cooking game, I highly recommend checking out this incredible skillet, along with the triple-seasoned 12-Inch Blacklock Skillet, which also found a home in my kitchen. You can find them both via the links provided!
Understanding Shakshuka: A Brief History
Shakshuka, meaning “all mixed up” in Arabic, is a truly iconic dish with roots in North Africa and the Middle East. While its exact origin is debated, it has become a staple in many cuisines, particularly throughout the Levant. Traditionally, it features eggs gently poached in a simmering, spiced tomato and pepper sauce, often served with crusty bread for dipping. While our vegan version reimagines the “egg” component, it strives to honor the essence and robust flavors of the classic dish. It’s a celebration of simple, wholesome ingredients coming together to create something truly extraordinary.
Key Ingredients for a Flawless Vegan Shakshuka
Crafting the perfect Vegan Shakshuka begins with high-quality ingredients. While our version is plant-based, we meticulously select components that capture the spirit and traditional flavors of this beloved dish.
- Oil: Any neutral cooking oil will work beautifully for sautéing our aromatics. Olive oil is a classic choice for its flavor, but avocado or grapeseed oil are also excellent options.
- Diced Tomatoes: For convenience and consistent results, I typically opt for good quality canned diced tomatoes, as they bring a wonderful balance of liquid and tomato flavor. If using fresh tomatoes, ensure they are ripe, juicy, and intensely colored for the best sauce base. You’ll want to use about 4-5 medium tomatoes, roughly chopped, and definitely include all their delicious juices!
- Cumin, Garlic & Red Pepper Flakes: These three ingredients are non-negotiable for authentic Shakshuka flavor. Cumin provides that warm, earthy depth, fresh garlic adds pungent aroma, and red pepper flakes introduce a lovely kick of heat. Feel free to adjust the amount of red pepper flakes to your preferred spice level.
- Onions: Finely diced white, yellow, or red onions will form the savory foundation of our tomato sauce. Sautéing them until translucent develops their sweetness and contributes significantly to the overall flavor profile.
- Bell Pepper: A traditional addition to Shakshuka, bell peppers (any color) add a subtle sweetness, vibrant color, and satisfying texture to the rich tomato sauce. They also contribute essential vitamins and fiber.
Crafting the Perfect Vegan Tofu Egg
- Tofu Eggs: This is where the magic happens! We create a brilliant “egg” replacement using firm or extra-firm tofu, blended with specific seasonings. Pressing your tofu beforehand is crucial for the best texture. This tofu mixture will mimic the texture and appearance of poached eggs, making the dish truly satisfying.
- Kala Namak (Black Salt): Don’t skip this! Kala Namak is a volcanic rock salt with a distinctive sulfuric aroma that imparts an incredibly convincing “eggy” flavor to our tofu mixture. It’s the secret ingredient for an authentic vegan egg experience.
- Nutritional Yeast: Adds a cheesy, umami depth to the tofu eggs, complementing the savory flavor profile.
- Vegan Milk: A touch of plant-based milk helps achieve the desired creamy consistency for the tofu “yolk.”
- Fresh Herbs: Fresh parsley is my go-to for garnish, adding a burst of color and herbaceous freshness. Cilantro is another excellent alternative if you prefer its vibrant flavor.
- Vegan Feta Cheese: Crumbled vegan feta adds a delightful tang and salty finish. You can use your favorite store-bought brand, or try making your own tofu feta cheese for an extra special touch.
Step-by-Step Instructions to Your Best Vegan Shakshuka
Follow these simple steps to create a show-stopping Vegan Shakshuka that will impress even the most discerning palates. The beauty of this recipe lies in its straightforward process and rich, layered flavors.
1. Sauté the Aromatics: Begin by heating your oil in the Blacklock 4 Quart Deep Skillet over medium-high heat. Add the finely diced onions and bell peppers. Stir frequently and cook for 5 to 7 minutes, allowing them to soften and become translucent. This step builds the foundational flavor of your sauce.
2. Prepare the Tofu Eggs: While the vegetables are cooking, prepare your impressive vegan “eggs.” In a blender, combine the pressed tofu, nutritional yeast, kala namak (for that essential eggy flavor!), garlic powder, onion powder, and vegan milk. Blend until the mixture is smooth and creamy. Taste and adjust seasonings as needed. Set this aside – it’s the star of our show!
3. Infuse with Garlic: Add the chopped garlic to the softened vegetables and stir for about 2 minutes, until it becomes wonderfully fragrant. Be careful not to burn the garlic, as this can turn bitter.
4. Build the Tomato Sauce: Pour in the diced tomatoes (including their juices), ground cumin, red pepper flakes, a pinch of sea salt, and ground black pepper. Reduce the heat to medium and stir everything together until well combined. Cover your Blacklock 4 Quart Deep Skillet with its lid and let it gently simmer for another 2 minutes, allowing the flavors to meld beautifully.
5. Add the Tofu Eggs: Remove the lid from your skillet. Using the back of a spoon, create several small wells in the simmering tomato sauce. Carefully scoop generous dollops of your tofu egg mixture into these wells. I find that about 5 portions around the outside and one in the center works perfectly, creating a beautiful presentation.
6. Poach the Eggs: Bring the heat back to medium, ensuring the sauce is simmering gently. Cover your Deep Skillet with the lid once more and cook for 5 minutes. This initial covered cooking allows the tofu eggs to begin setting. Then, remove the lid and continue cooking for another 5 to 8 minutes. This uncovered period allows any excess liquid to evaporate, further firming up the tofu egg mixture until it’s perfectly set and creamy.
7. Garnish and Serve: Once the tofu eggs are set, remove the skillet from the heat. Allow it to cool for about 5 minutes, as it will be very hot. Top generously with crumbled vegan feta cheese and a sprinkle of fresh chopped parsley (or cilantro). Serve your magnificent Vegan Shakshuka immediately with warm pita bread, crusty baguette, or your favorite gluten-free toast for dipping into that luscious sauce. Enjoy every single flavorful bite!
Expert Tips & Frequently Asked Questions
Achieve Vegan Shakshuka perfection every time with these helpful tips and answers to common questions:
- Prep Ahead: The tofu egg mixture can be prepared up to 2-3 days in advance! Simply store it in an airtight container in the fridge. Before cooking, bring it to room temperature for about 30 minutes for optimal texture and blending into the sauce.
- Storage and Reheating: Leftovers store wonderfully in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, or use a microwave until heated through. You might need to add a splash of water or vegetable broth if the sauce has thickened too much.
- Balance Acidity: If you find your canned tomatoes to be a bit too acidic, a small pinch or a tablespoon of sugar added to the sauce can help balance the flavors beautifully.
- The Power of Kala Namak: As mentioned, Kala Namak (black salt) is essential for that distinctive “eggy” flavor in the tofu mixture. Don’t skip it if you want to truly mimic traditional shakshuka eggs!
- Fresh Tomato Tips: If opting for fresh tomatoes, choose very ripe, juicy ones. Ensure you keep all the juices when dicing, as they contribute significantly to the sauce’s body and flavor.
- Spice It Up (or Down!): Adjust the red pepper flakes to suit your palate. For more heat, add an extra pinch. For a milder version, reduce the amount or omit them entirely. A dash of smoked paprika can also add a lovely depth without much heat.
- Serving Suggestions Beyond Bread: While pita and crusty bread are classic, consider serving your Vegan Shakshuka with roasted potatoes, a side of avocado, or even a dollop of vegan sour cream or plain vegan yogurt for an extra creamy touch.
- Garnish Galore: Experiment with different fresh herbs! Dill, mint, or even a sprinkle of za’atar can add interesting flavor dimensions.
More Delicious Plant-Based Breakfast & Brunch Recipes
If you loved this Vegan Shakshuka, be sure to explore more of our delightful plant-based breakfast and brunch creations:
- Sheet Pan Vegan Frittata – Easy, customizable, and perfect for feeding a crowd!
- Easy Vegan Quiche (Gluten-Free & Divine!) – A rich and savory dish that’s deceptively simple to make.
- Vegan Breakfast Burritos – Portable, hearty, and packed with flavor for on-the-go mornings.
- Fluffy Vegan Pancakes – A classic sweet treat that’s always a hit for breakfast.
Vegan Shakshuka Recipe
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Ingredients
- 28 oz diced tomatoes, fresh or canned
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes, or more
- 5 cloves garlic, peeled and chopped finely
- 1 medium onion, finely diced
- 1 medium bell pepper, finely diced
- 1 tablespoon chopped parsley or oregano or herbs of your choice
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup vegan feta cheese, (add more or less if you want to)
- parsley for garnish
Tofu Egg
- 1 lb block of extra firm tofu, pressed for at least 30 minutes
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- 3 tablespoons nutritional yeast
- ¾ cup vegan milk
- ½ teaspoon kala namak
Instructions
- In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.
- Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
- While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.
- Add the garlic and stir for about 2 minutes until fragrant.
- Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
- Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
- Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
- Remove from heat and allow to cool until set (around 5 minutes at least as it’ll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!
Notes
You can prep the tofu egg mixture the day before or even a few days before!
Just store it in your fridge, then bring to room temp for 30 minutes before you prepare the rest of the dish.
This stores well in the fridge! To reheat use your microwave or your stovetop.
You can also add a tablespoon of sugar if you find your tomatoes too acidic and want to balance it out.
Kala namak gives the tofu egg mixture a very “eggy” taste, so I highly recommend using it!
If you’re using fresh tomatoes, ensure they’re very juicy and keep all of that juice!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.