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.

Looking down on a vegan shakshuka in a white dish. There are slices of bread behind it.

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.

Here are the ingredients you’ll need for this recipe:

  • 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

  1. Cook onions and bell peppers in a skillet with oil until tender.
    Diced onions and red peppers are in the bottom of a skillet being cooked.
  2. Add the garlic and cook for one minute.
  3. Stir in the tomato paste, spices, and salt. Cook, stirring occasionally, for 1 to 2 minutes. 
    Tomato paste has been added to a vegetable mixture in a skillet.
  4. 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.
    A tomato-based mixture is in a skillet.
  5. Transfer it to a serving dish and top with tofu scramble, chopped olives, feta, and additional chopped parsley.
  6. Serve shakshuka with crusty bread on the side
Looking down on a Mediterranean casserole with tofu and vegan feta crumbles. There are two slices of bread on the dish and mini red bell peppers beside it.

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.

A close-up of a tomato casserole dish with tofu on top and vegan feta crumbles.

More Mediterranean Dishes

A hand holds a slice of bread with vegan shashuka on top. There is more in the casserole dish behind it.

That’s it for this plant-based shakshuka recipe. Enjoy!

Looking down on a Mediterranean casserole with tofu and vegan feta crumbles. There are two slices of bread on the dish and mini red bell peppers beside it.

Vegan Shakshuka

This vegan shakshuka is a delicious savory dish that you can serve for brunch or a light lunch. It's easy to make and absolutely amazing, especially when served with crusty bread.
0 from 0 votes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 4
Calories: 199kcal
Author: Marly

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

You can buy vegan feta at the store or make your own homemade vegan feta using tofu.
Nutrition Facts
Vegan Shakshuka
Amount Per Serving
Calories 199 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 576mg24%
Potassium 539mg15%
Carbohydrates 15g5%
Fiber 4g16%
Sugar 6g7%
Protein 11g22%
Vitamin A 1801IU36%
Vitamin C 60mg73%
Calcium 36mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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