This Easy Healthy Vegan Tofu Shakshuka is a vegan spin on shakshuka (classically baked with eggs) is made with spinach and lemony pan-fried tofu (in place of eggs!) in a smoky tomato and red pepper sauce. It’s perfect for breakfast or brunch.
Traditionally, the eggs in shakshuka get poached right in the sauce, and cooked slowly on the pan.
In one of my jobs, I worked as a chef had shakshuka on the menu and I loved it. So I created my own version and started cooking all kinds of things in it. Tofu and greens were my favourite! Tofu has an eggy texture that works great in dishes like tofu scramble and even vegan quiche. And I love greens in just about anything!
Maybe tofu and greens don’t do that cool congealing as they cook in the sauce thing like eggs, but you can’t win ’em all. They make up for their lack of poachability in deliciousness.
There is a saying “anything you eat, I can make vegan” or something like that! Just because traditionally, shakshuka is made with hens egg, that doesn’t mean we cannot create a vegan version of it. Yes, we do not have the main component, which is the egg, but it’s also the sauce that plays a huge part of what a shakshuka is.
More Vegan Breakfast Recipes:
Do let me know how you found these Easy Healthy Vegan Tofu Shakshuka and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
How To Make Vegan Shakshuka:
2 tablespoons olive oil, divided
1 (14 ounce) package extra-firm tofu, drained, pressed and cut into 1-inch cubes
1 tablespoon lemon juice
1/2 teaspoon turmeric
1/2 teaspoon salt*, or more to taste
1 medium onion, diced
2 medium red bell peppers, roughly chopped (1-inch pieces)
3 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon sweet paprika
1/2 teaspoon cayenne pepper
1 (14 ounce/400g) can/tin crushed tomatoes
1 (14 ounce/400g) can/tin fire-roasted tomatoes
4 ounces fresh spinach, finely chopped
Black pepper, to taste
1/4 cup/10g chopped fresh cilantro/coriander
1/4 cup/10g chopped fresh parsley
The Method Of Making Vegan Shakshuka:
1. Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.<br ?–>When the oil is hot, add the tofu in an even layer. Cook the tofu for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
2. Sprinkle the lemon juice, turmeric, and 1/2 teaspoon of salt over the tofu. Flip it a few times to distribute the seasonings and cook for about 30 seconds more, until most of the lemon juice has dried up.
Remove the tofu from the skillet and transfer it to a plate.
3. Add the remaining tablespoon of oil to the skillet and give it a minute to heat up.
When the oil is hot, add the onion and bell peppers. Sauté them for about 5 minutes, until they begin to soften.
4. Add the garlic, cumin, paprika, and cayenne pepper to the skillet. Sauté everything for about 1 minute more, until the garlic becomes very fragrant. Stir in the crushed tomatoes and fire-roasted tomatoes. Raise the heat and bring the mixture to a boil.
5. Lower the heat and allow the sauce to simmer, uncovered, for about 10 minutes, until the peppers are soft and the sauce has thickened a bit. You can add a splash of water if it gets too thick while simmering.
6. Stir in the spinach and allow the mixture to simmer for about 2 minutes more until the spinach has fully wilted.
Stir in the tofu and allow everything to simmer for about 1 minute more — just enough time for the tofu to heat back up and absorb a bit of the sauce.
7. Remove the skillet from the heat and season the mixture with salt and pepper to taste. Top with parsley and cilantro/coriander.
Divide onto plates and serve.
*For extra eggy flavor, season your tofu with kala namak instead of regular table salt.