Vegan Shakshuka

Vegan shakshuka made with tofu, dairy-free feta, plenty of veggies and spices is the easy & delicious plant based dinner you've been missing. 

What is Shakshuka?

It's unclear exactly where shakshuka came from, but variations on this saucy dish of eggs, tomatoes, peppers and spices have been enjoyed throughout the Middle East for centuries.

Some believe it was first served in Spain, others claim Morocco, and still others cite Israel.

Whichever lucky person dug into this dish first, we're just glad it's become so popular. At its core, shakshuka is a very simple dish. Traditional shakshuka consists of a base of softened peppers and onions. A saucy tomato base fills the rest of the pan, which is topped with softly cooked eggs.

Shakshuka can be enjoyed any time of day. It's delicious for breakfast, makes a fun brunch dish to share with friends. It's also a super easy and satisfying family dinner to make on a weeknight. Served piping hot straight from the pan with crusty toasted bread, shakshuka truly warms the soul.

Our vegan spin on classic shakshuka maintains the delicious Mediterranean flavors, minus the eggs.

Ingredients

Instead of eggs, to keep this dish fully vegan, we turned to trusty tofu. Tofu absorbs flavors so well, which makes it perfect for this simmered dish.

First, you'll want to press your tofu. With some paper towels and a heavy object, you'll press out most of the moisture for 30 minutes. This helps firm up your tofu so it doesn't fall apart when cooking.

Other than the tofu, the remaining ingredients in this vegan shakshuka are pretty traditional. We start with softened onions, garlic and bell pepper. These classic veggies build the shakshuka's deep flavor profile.

Spices are very important in this vegan shakshuka recipe. To get the full flavor experience, don't skimp on your cumin, coriander and smoked paprika.

Together, these three create a classic Middle Eastern palate. This vegan recipe especially makes the most out of the spices.

First, we toast them with the veggies to let their flavors bloom. Then, they're simmered in the tomato sauce. As a result, all those flavors and oils release to create the richest tomato sauce around. The result is an incredibly flavorful, not too spicy, dish.

Then, fire roasted tomatoes add the umami-rich tomato sauce that's signature of shakshuka. We like fire-roasted tomatoes because they pack more flavor than regular canned tomatoes. Of course, if you can't find fire-roasted, that's totally fine. Regular diced tomatoes will still work well.

If you're really in a pinch, whole canned tomatoes will also work. Just press on them a bit with the back of your spoon to burst them open. They'll release their juices. However, the sauce might not be quite as juicy as usual.

Instructions

After adding your ingredients, the rest of this recipe is mostly hands-off. If you like a really juicy tomato sauce in your shakshuka, you may purée it a bit.

Take a look after you've simmered the dish for 10 minutes. If you like the texture, feel free to leave it as-is. Just remember that you're adding tofu, which will absorb some of the liquid.

If you're looking for a saucier vegan dinner, get out the immersion blender. Carefully blend the sauce right in the pot until you've broken down all the chunks you want.

Add in the tofu and let the sauce do the work. If you prefer a softer consistency on your tofu, pop the whole pan into your oven. This will help cook everything fully without crisping.

Serving suggestions

When it comes to topping our shakshuka, we like a mix of fresh herbs, melty cheese and creamy avocado. You can mix and match toppings to your preferences too.

If you're serving this egg free shakshuka to a crowd, feel free to DIY it. Let everyone top their own bowl. Here are some more fun ideas to top your shakshuka:

• A mix of fresh herbs like cilantro, parsley, mint and basil
• Extra vegan cheese. We use dairy-free feta, but you could experiment with mozzarella or other grated cheeses.
• Pumpkin seeds would add a nice crunch, especially if they're roasted first.
• Extra red pepper flakes and hot sauce for the spice lovers in the group
• Plain, unsweetened vegan yogurt or sour cream. This would be nice and cooling and provide a nice creaminess to the sauce, if you stir it in.

Whatever you do, don't forget the all-important side of bread. Every saucy shakshuka needs a thick and crusty side of toast to soak up all that flavor.

Variations

What we love about shakshuka is that it's a nearly foolproof recipe that's also quite forgiving. It can be a great way to use up leftover vegetables. Plus, it can be customized according to taste buds. The spice level is totally up to you, for starters.

• Carnivores. They love shakshuka too. To keep any meat-eaters happy, you could toss some cooked sausage on the side for their bowls.
• Extra carbs. If you're looking for a heartier dinner option, serve this shakshuka over a bowl of cooked grains. Farro would be delicious. Or, for a gluten free option, try quinoa or brown rice.
• Extra protein. To pump up the protein in this vegan shakshuka, add a half to a full can of chickpeas. Our Za'atar Spiced Crispy Chickpeas would make an especially delicious topping.

More comforting vegan meals

• Black Bean and Fire Roasted Tomato Soup
• Creamy Polenta with Mushrooms
• Mujadara (Lentils and Quinoa with Caramelized Onions)
• Vegan Dan Dan Noodles

If you make this vegan tofu shakshuka, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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