Shakshuka (Vegan)

I LOVE the flavors of shakshuka! It's commonly what I order when I go to brunch because I think it's so fun to dip bread into the flavorful tomato-y sauce. I had some silken tofu in my fridge and I thought, hm, lets make shakshuka but lets have it with a silken tofu "egg" instead of a real egg and see how it tastes. The result, an absolutely FIRE vegan shakshuka recipe!

Nutritional Benefits of Shakshuka

The silken tofu "egg" provides a great plant based protein source while still having the poached egg consistency. Coloring the yolk with turmeric gives it even more of the egg look and feel.

The base of the shakshuka is a tomato, onion, pepper mixture. Tomatoes are high in vitamin C, potassium, folate, and vitamin K. They're also rich in antioxidants. Bell peppers have several antioxidants as well as vitamins. The peppers and onions also have dietary fiber promoting digestive health and so much more!

I add some spinach to the dish to have some green and more nutrients like iron in the meal. Plus, you can't even taste it!

Under 30-Minute Meal

So, grab your favorite bread and enjoy a flavorful and cozy under 30 minute meal. I say meal because honestly it can be enjoyed whenever. I've commonly seen it on breakfast/brunch menus, but I've also seen it for dinner. I had this one for dinner and it was wonderful!

Vegan Shakshuka

This vegan shakshuka uses all of the traditional flavors and subs out eggs for silken tofu. Grab your bread and dip on in!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Ingredients

  

• 1 yellow onion diced
• 1 teaspoon avocado oil
• 1 red pepper diced
• 3 cloves garlic
• 1 ½ teaspoon cumin
• 1 teaspoon mild paprika or sweet paprika
• 1 14-16 oz can of diced tomatoes
• 1 ½ cups spinach
• ½ 14 or 16 oz packet of silken tofu
• ¼ teaspoon turmeric
• salt & pepper
• your favorite baguette/bread

Instructions

 

• Dice your red pepper and onions then put your onions in a pan with a bit of avocado oil. Cook for a few minutes until they become translucent then add the minced garlic and red pepper. Cook for another 4 minutes then add your paprika, cumin, salt, and pep-er.
• Cook for a minute then add your can of diced tomatoes, incorporate, and simmer until the sauce has reduced and is thicker (5-10 min)
• Add your spinach and cook for another 2 minutes
• Break ⅔ of your silken tofu into chunks and set aside. Break the last ⅓ of your tofu into chunks in a bowl and add your turmeric. Mix together, this will be your "egg yolk," how fun!
• Then place your white silken tofu into 3-4 egg shapes on top of the tomato based and then add the turmeric egg yolk in the center of each circle of white silken tofu.
• Put the lid back on the pan and keep it cooking for 4-5 min so the tofu can heat up. Serve directly on your table and scoop up the deliciousness with your favorite bread- enjoy!

Let me know if you ended up trying this recipe below! I hope you enjoy!!

If you're looking for a similar dish ready in under 30-minutes, try out my chickpea moroccan tomato stew!