Vegan Shakshuka Recipe

Published on December 7th 2021 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Vegan Shakshuka in a skillet with garnish

Shakshuka, a traditional Tunisian dish also found throughout the Middle Eastern region, is a popular breakfast or brunch dish shared with friends and family. However, this recipe is for Vegan Shakshuka, where we have replaced the fried eggs with a tofu egg substitute. The dish will still have the classic tomato sauce infused with fresh herbs and seasonings with our special tofu egg to complete the meal. We hope this dish becomes a favorite for you and shares with friends and family.

Rate
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Serves
4-6

Ingredients

  • 1x 28ounce Canned Diced Tomatoes

  • 1 teaspoon Roasted Cumin

  • ½ teaspoon Allspice

  • ½ teaspoon of Red pepper flakes

  • 2 cloves Garlic - minced

  • 1 medium Onion - diced

  • 2 Bell pepper - diced

     

  • 1 tablespoon Parsley leaves - chopped

  • 4 ounces Vegan Feta Cheese

  • Salt & Black Pepper to taste

Tofu Egg
  • 16 ounces Extra Firm Tofu - pre-pressed to remove excess liquids

  • 175 ml Soy Milk - unsweetened

  • 1 teaspoon Sea Salt

  • ½ teaspoon Black Pepper

  • ½ teaspoon Garlic Powder

  • ½ teaspoon Onion Powder

  • 3 tablespoons Arrowroot starch

Instructions

Using a large deep skillet (4 Liters) add the oil and place on medium-high heat.

Once the pan is hot, add the garlic, onion, bell pepper, and parsley and sauté for 5 minutes.

While these cook using a high-powered blender, add the tofu, milk, seasonings, and arrowroot starch and process until a smooth consistency, then taste for seasoning and set aside.

Then add the tomatoes, spices, red pepper flakes, season with salt and black pepper, and cook for 5 minutes.

Reduce the heat to low and use the back of a spoon to create wells to pour the tofu egg mixture into, then cover and cook for 5 minutes.

Remove the cover and cook for another 5 minutes until the liquid reduces a bit and the eggs have set.

Remove from the heat, top with vegan feta, and serve warm on a serving plate and enjoy.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
egg substitute, vegan shakshuka, recipe, kofte, easy, how to make, homemade

Add new comment

The content of this field is kept private and will not be shown publicly.
Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart