Vegan shakshuka made with tofu, dairy-free feta, plenty of veggies and spices is the easy & delicious plant based dinner you’ve been missing.
- 1 14-oz container extra firm tofu, cut in half lengthwise then cut into 8 triangles
- 3 tbsp olive oil
- 1 yellow onion, sliced thinly
- 2 garlic cloves, minced
- 1 red pepper, diced
- 1 tbsp tomato paste
- 2 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp kosher salt
- 28 oz diced fire roasted tomatoes
- ⅓ cup fresh cilantro, chopped
- ⅓ cup curly parsley, chopped
- ½ tsp red pepper flakes
- 4 oz dairy free feta, divided
- 1 avocado, thinly sliced, for garnish (optional)
- 4 slices of thick bread or baguette, toasted
- Line a plate with several layers of paper towels. Drain and place tofu on top, cover with more paper towels, then with a second plate, and something heavy, like a pot, on top. Press the tofu like this for 30 minutes.
- Preheat the oven to 375°F*. Heat a large oven-safe skillet over medium heat with the olive oil. Add the onions and cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and red pepper and cook, stirring frequently, until softened, about 10 minutes.
- Add the tomato paste, paprika, cumin, coriander and salt and stir well to coat the vegetables. Add the fire roasted tomatoes, cilantro, and parsley, reserving 2 tbsp of parsley for garnish. Stir well and simmer for 10 more minutes.
- If you like a less chunky sauce, use an immersion blender to purée the tomato sauce a bit, keeping a few chunks.
- Add the pressed tofu and sprinkle with half of the vegan feta. Place the skillet in the oven and bake for 10 minutes.* Remove the pan from the heat and top with the remaining feta, chopped parsley, red pepper flakes and avocado. Serve with toasted bread on the side.
*If you don’t care if your tofu is a little crispy, leave the pan on the stove over medium-low heat and cook, covered, for 8-10 minutes.
Keywords: vegan shakshuka, egg-free shakshuka, shakshuka