Vegan Shakshuka

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.

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.

Course Main Course

Cuisine Mediterranean, Middle Eastern

Prep Time 10

Cook Time 15

Resting Time 5

Total Time 35

Servings

Calories 199kcal

Author Marly McMillen

Equipment

9x9 inch Baking Pan

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

Cups - Metric

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.

Notes

You can buy vegan feta at the store or make your own homemade vegan feta using tofu.

Nutrition