Vegan Shakshuka

Our vegan shakshuka substitutes eggs for tofu, which soaks up tons of flavor and spices from a rich tomato sauce. We top it with vegan feta and avocado, and the end result is an easy and delicious plant-based dinner, breakfast or lunch!

Easy and filling

Full of herbs and spices

Why you'll love this recipe:

Versatile meal

What you'll need:

Drain tofu, wrap in a clean towel (or paper towel) and set something heavy on top, like a cast iron pan. Press the tofu like this for 30 minutes to remove excess moisture. Once it's done pressing, slice the block in half widthwise (to create two thinner rectangles). Slice each block in half, then slice into triangles for 8 slices total.


Brush the tofu with olive oil on both sides and sprinkle with ½ teaspoon of salt. Add a little more oil (1 tbsp) to a cast iron skillet over medium heat. Add tofu to the pan and sear until lightly browned on each side (4-5 minutes per side).


After removing tofu from the skillet, add the remaining olive oil to the skillet. Add the onions and sauté, stirring occasionally, for 3-4 minutes. Add the minced garlic and bell pepper and cook, stirring frequently, until softened, about 10 minutes.


Add the tomato paste, paprika, cumin, coriander, red pepper flakes, and ½ teaspoon of salt to the skillet and stir well to coat the vegetables. Add the canned fire roasted tomatoes, cilantro, and parsley, reserving 2 tablespoons of parsley for garnish. Stir well and simmer for 10 more minutes minimum, but up to 30 minutes.


If you prefer a more pureed sauce (I do!), use an immersion blender to purée the tomato sauce a bit, while still keeping a little bit of texture. If you don't have an immersion blender, carefully transfer the sauce from the skillet to a heat safe blender and pulse a few times until you arrive at your desired texture.


Add the tofu to the skillet, nestle it in the tomato sauce, and sprinkle with vegan feta. Place the skillet in the oven and bake for 10 minutes at 375˚F. Remove the pan from the heat and top with the remaining reserved fresh parsley, red pepper flakes, and avocado slices. Serve with toasted bread on the side.


Make sure to sear the tofu


Serve with bread

Drain and press your tofu

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