Vegan Shakshuka Eggs Recipe – The Ultimate Plant-Based Brunch Dish | Chef Priyansh Parekh | Founder of Prunch
Few dishes can rival the comforting, vibrant appeal of a sizzling skillet of shakshuka. Traditionally made with eggs poached in a richly spiced tomato sauce, this Middle Eastern and North African classic has found fans all over the world. But what if you’re following a plant-based lifestyle and still crave that hearty, savory experience? That’s where this irresistible vegan shakshuka eggs recipe comes into play — a wholesome, flavorful, and entirely egg-free take on the beloved dish.
With a base of slow-cooked tomatoes, onions, garlic, and peppers simmered in bold spices, this recipe captures the soul of the original. But the real magic lies in the creative tofu-based “eggs.” Seasoned with black salt (kala namak) for that authentic eggy aroma and texture, and paired with yellow cherry tomato yolks, this innovative version is a feast for the eyes and the palate.
Why You’ll Love This Vegan Shakshuka Eggs Recipe
This isn’t just another meatless meal — it’s a complete culinary experience. The balance of sweet tomatoes, warm spices, and creamy tofu makes each bite unforgettable. Whether you’re serving it for a weekend brunch, cozy dinner, or even as a midday meal, this tofu egg shakshuka delivers satisfaction in every spoonful.
Unlike traditional egg-based shakshuka, this version is:
- 100% dairy-free and cholesterol-free
- High in plant protein from tofu
- Rich in antioxidants from tomatoes, garlic, and bell peppers
- Budget-friendly and quick to make in under 30 minutes
It’s also ideal for those with egg allergies or anyone looking to reduce animal products in their diet — without compromising on taste or texture. In fact, Plant-Based Health Professionals UK emphasize how plant-based eating can support optimal health, reduce chronic disease risk, and enhance longevity.
Best Tofu Egg Shakshuka: The Ingredients That Make it Special
The beauty of this recipe lies in its balance of flavors and simplicity. Each ingredient has a purpose, and together they create something truly exceptional.
Shakshuka Base
The foundation is a medley of:
- Fresh tomatoes
- Bell peppers
- Onion and garlic
- Olive oil and spices (cumin, chili powder, coriander)
This base is where all the flavor begins. It simmers down into a thick, robust sauce that envelops the “eggs” in a hug of spice and umami.
The Tofu “Egg Whites”
To recreate the soft, creamy texture of egg whites, tofu is blended with:
- Plant milk for moisture
- Nutritional yeast for umami
- Black salt for that distinctive sulphuric egg flavor
The consistency is lightly chunky, offering a believable egg-like texture that pairs perfectly with the sauce.
The Cherry Tomato “Yolks”
Halved yellow cherry tomatoes give the dish a pop of color and mimic the visual of sunny yolks, making the presentation just as satisfying as the taste.
A Creative Twist on the Classic Shakshuka
What sets this vegan shakshuka eggs recipe apart is its clever yet simple approach. The tofu filling takes on the role of egg whites effortlessly, while cherry tomatoes lend brightness and authenticity. The spices — cumin, chili, coriander — add depth and heat without overwhelming the other elements.
In many ways, this plant-based adaptation feels even more flavorful than the original, and it’s much lighter on the stomach. Plus, it’s just plain fun to make. Creating little wells in the sauce and filling them with tofu is a satisfying step that makes this dish feel both rustic and refined.
Watch How to Make Vegan Shakshuka Eggs – Video Tutorial by Pri
For those who prefer a visual walkthrough, you can follow along with Priyansh Parekh’s YouTube video where he demonstrates every step of this vegan shakshuka eggs recipe — from prepping the spiced tomato base to assembling those picture-perfect tofu eggs.
How to Serve and Enjoy Your Vegan Shakshuka Eggs
There’s no wrong time to enjoy this dish. It’s a versatile, hearty meal that works for any occasion. Serve it:
- Straight from the skillet for a rustic, homely feel
- With crusty sourdough, pita, or warm naan to mop up the sauce
- Topped with fresh cilantro or parsley for brightness
- With a dollop of vegan yogurt or tahini drizzle for extra richness
Add avocado slices or a side salad to turn it into a complete brunch platter — the kind that makes weekends feel special.
Storage and Meal Prep Tips
This recipe also lends itself well to leftovers. The shakshuka base can be made in advance and stored in the fridge for 3–4 days. Simply reheat in a pan and add the tofu egg mixture fresh before serving.
Want to make it ahead for meal prep? Keep the base and tofu mixture separate, then assemble and warm together when you’re ready to eat.
Health Benefits of This Plant-Based Shakshuka
Besides being delicious, this dish offers a healthy dose of goodness. Tofu is rich in protein, calcium, and iron. Tomatoes and peppers provide antioxidants like lycopene, which Harvard Health notes may help reduce inflammation and support cardiovascular health.
Spices like cumin and coriander have been linked to digestive health benefits, and garlic — a key player in this recipe — is widely known for its antimicrobial and heart-protective properties, as highlighted by the NHS.
According to Plant-Based Health Professionals UK, adopting a diet rich in whole plant foods like legumes, vegetables, and spices — such as in this shakshuka — may lower blood pressure, reduce the risk of type 2 diabetes, and promote overall well-being.
Meet the Chef Behind the Recipe – Chef Priyansh Parekh
This flavorful vegan shakshuka eggs recipe comes straight from the creative kitchen of Chef Priyansh Parekh — founder of Prunch, a vibrant culinary brand making plant-based food more accessible and exciting.
A graduate of Le Cordon Bleu, Chef Priyansh holds a Plant-Based Culinary Diploma, bringing refined techniques and innovative ideas into every dish he creates. Fondly known as the “Tofu King”, his approach to cooking is a fusion of classical training and modern plant-based philosophy.
Priyansh made the switch to veganism in the summer of 2019, driven by a deep desire to reduce his environmental impact. Since then, he’s dedicated himself to promoting the idea that real change begins on your plate — and that eating sustainably can be both delicious and joyful.
Whether he’s cooking for an intimate dinner or hosting a food event, Priyansh’s mission is clear: to make bold, plant-forward dishes that excite the senses and nourish the body.
Final Thoughts on Vegan Shakshuka Eggs
This vegan shakshuka eggs recipe is the perfect blend of comfort, creativity, and conscious eating. It proves that plant-based meals can be bold, hearty, and soul-satisfying. With the rich tomato base, the creamy tofu egg centers, and vibrant cherry tomato yolks, every bite is layered with flavor and love.
Whether you’re a long-time vegan or just exploring more plant-based meals, this dish will earn a spot in your regular rotation — and it’s guaranteed to impress every guest at your table.
Tofu Egg Shakshuka
Equipment
- knife + cutting board
- Wooden Spoon or Spatula
- Lid for the Pan
- Serving spoon
- Measuring cup & Spoons
- Food processor
- Skillet/ Large frying pan
Ingredients
Shakshuka Base:
- 3 medium tomatoes, diced
- 1 red or yellow bell pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 2 chilies, chopped (optional)
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tbsp coriander powder
- 1/2 tbsp cumin
- Salt to taste
Vegan "Egg Whites"
- 300 g tofu
- 2 tbsp plant milk
- 1 tbsp nutritional yeast
- 1 tsp black salt (kala namak)
Vegan "Egg Yolk"
- Yellow cherry tomatoes, halved
Instructions
Cook the Base:
- Heat olive oil in a frying pan over medium heat.
- Add diced onions and bell peppers, sautéing until onions are translucent.
- Stir in garlic and chilies, cooking for another minute.
- Add diced tomatoes and all the spices, stirring well.
- Reduce heat to low and let simmer until thickened.
Prepare the "Egg":
- In a blender, pulse tofu, plant milk, nutritional yeast, and black salt until mostly combined but still slightly chunky.
- Slice cherry tomatoes in half to use as the "yolk".
Assemble:
- Using a spoon, create small wells in the tomato sauce.
- Spoon the tofu mixture into each well and place a halved cherry tomato on top.
- Season with salt and pepper.
- Cover the pan with a lid and let cook for 2-3 minutes until the cherry tomatoes soften.
Serve & Enjoy:
- Serve shakshuka directly from the pan.
- Drizzle with olive oil (optional) and garnish with fresh cilantro.
- Best enjoyed with warm toasted bread.
Video
Notes
Nutrition
If you enjoyed this recipe, be sure to check out Priyansh’s Tofu Butter Masala recipe!
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