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–+ servings

Tofu Egg Shakshuka

priyansh parekh
This Vegan Shakshuka is a plant-based twist on the classic Middle Eastern dish, featuring a rich, spiced tomato and bell pepper base with a creative tofu-based "egg" substitute. The tofu mixture, seasoned with black salt for an eggy flavor, is nestled into the sauce alongside cherry tomato "yolks" for an authentic look and taste. Simmered to perfection and served with crusty bread, this dish is perfect for breakfast, brunch, or a cozy dinner. It’s easy to make, packed with bold flavors, and a deliciously satisfying way to start or end your day!
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Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 88 kcal

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

Calories: 88kcalCarbohydrates: 5gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 100mgPotassium: 107mgFiber: 3gSugar: 0.4gVitamin A: 618IUVitamin C: 0.3mgCalcium: 118mgIron: 2mg
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