Vegan Shakshuka
This vegan Shakshuka is a one-dish recipe of scrambled tofu in a savory mix of spiced tomatoes, peppers, olives, and onions. It’s a perfect brunch recipe, but you can serve it any time of day.
If you like unusual vegan dishes, be sure to try this Vegan Katsu Curry.
Why This Recipe is a Winner
- Fire-roasted tomatoes make the perfect spicy base for this dish
- Olives add salty umami flavor to every bite
- Adding tofu scramble is a great plant-based protein, making this dish satisfying and delicious
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Olive oil
- Onion
- Bell pepper — I prefer a colorful red bell pepper because they have a milder flavor.
- Garlic
- Tomato paste
- Salt
- Spices — You’ll need cumin, smoked paprika, and red pepper flakes (optional)
- Tomatoes — I recommend a 28-ounce can of fire-roasted diced tomatoes (or substitute plain diced tomatoes)
- Fresh parsley — Adding a bit of fresh parsley on top adds color, flavor, and texture to each bite.
- Tofu — A typical shakshuka has eggs on top, but we’ll substitute this batch of tofu scramble instead and it works like a charm!
- Olives
- Vegan feta — This is optional but highly recommended. Use store-bought or homemade vegan feta.
- Crusty bread — Using slices of crusty bread to scoop up the shakshuka bites transforms this dish into something amazing!
How to Make Vegan Shakshuka
- Cook onions and bell peppers in a skillet with oil until tender.
- Add the garlic and cook for one minute.
- Stir in the tomato paste, spices, and salt. Cook, stirring occasionally, for 1 to 2 minutes.
- Stir in the tomatoes and chopped parsley. Bring the mixture to a simmer (low boil) and cook for 5 to 7 minutes. Add salt and pepper to taste.
- Transfer it to a serving dish and top with tofu scramble, chopped olives, feta, and additional chopped parsley.
- Serve shakshuka with crusty bread on the side
Protein Options
Personally, I think shakshuka with tofu is the best way to go. If you’re looking for alternatives or even additions to scrambled tofu on top, consider these plant-based options:
- Chickpea shakshuka — Add 1 to 2 cups of cooked chickpeas to the tomato mixture
- Vegan Chicken — Cut cooked vegan chicken pieces and add them to the tomatoes
- Jackfruit — Adding jackfruit to the tomato mixture would be delicious. Make sure you’ve cooked the jackfruit in water first and use a fork to make it flaky.
Serving Suggestions
What do you serve with shakshuka? Here are some suggestions:
Storage Tips
Cover any leftovers and store them in the fridge for up to 5 days. You can freeze leftovers for up to 2 months, although the texture of tofu can become spongy after being frozen.
More Mediterranean Dishes
That’s it for this plant-based shakshuka recipe. Enjoy!
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Vegan Shakshuka
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 large red bell pepper , chopped
- 3 cloves garlic
- 2 tablespoons tomato paste
- ¼ teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 28-ounce can fire-roasted diced tomatoes (or substitute plain diced tomatoes)
- 2 tablespoons chopped fresh parsley
- 1 batch tofu scramble
- ½ cup chopped olives
- ½ cup vegan feta (see notes)
- crusty bread for serving
Instructions
- Heat the oil in a skillet over medium heat. Add the onion and bell pepper. Stir to coat the vegetables in oil and cook for 4 to 6 minutes, until tender and the onions are translucent.
- Add the garlic and cook for one minute. Then stir in the tomato paste, spices, and salt. Cook, stirring occasionally, for 1 to 2 minutes.
- Add the tomatoes with their juices and chopped parsley. Stir this together and bring the mixture to a simmer (low boil). Cook for 5 to 7 minutes. Add salt and pepper to taste.
- Transfer it to a serving dish. Top with tofu scramble, chopped olives, feta, and additional chopped parsley. Serve with crusty bread on the side.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Made this for brunch the other day and it was fab!