Easy and delicious Vegan Shakshuka, or Tofu in Pugatory as I like to call it! This one-pot 30-minute meal consists of silky, soft, "eggy" tofu rounds cooked gently in a chunky, spicy, garlicky tomato sauce. It's so good served with crusty bread or pita for sopping up the sauce, and it makes the perfect brunch, lunch, or light dinner!
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FEATURED COMMENT:
"5 STARS!!! This is more like Eggs in HEAVEN not purgatory lol....LOVED it. I nearly licked the plate!" - Lorna ⭐️⭐️⭐️⭐️⭐️ More reviews →
So you love a savoury brunch too? And you stand in support of sopping up delicious "eggy" tofu and chunky, hearty, spicy, herby, tomato sauce with copious amounts of crusty bread or warm pita bread?
Sounds like we're on the same team. Vegan Shakshuka here we come!
Shakshuka is a simple dish consisting of eggs gently poached in a delicious chunky tomato sauce. It's popular in many parts of North Africa and the Middle East, however, the inspiration for my vegan recipe came from Nigella Lawson's Eggs in Purgatory recipe.
Eggs in Purgatory (or Uova All’inferno or Uova in Purgatorio) is the Italian version of Shakshuka. To make it vegan though we are using tofu instead of eggs. That's why I affectionately call this recipe Tofu in Purgatory. It might not include the eggs, but it's just as rustic and tasty!
This Vegan Shakshuka recipe is quick and easy, works for brunch, lunch or dinner, and despite being very simple to make, is packed with flavour. Your tastebuds will be very happy!
Mel x
Ingredient Notes
Before you get started here are some important ingredient notes & substitution ideas:
- Tofu - I like to use medium firm tofu in this recipe. It gives a good soft texture that holds its shape in the sauce. Silken tofu will break up too easily, and firm or extra firm tofu doesn't get quite as soft and "eggy" in texture.
- Kala Namak - (Sometimes called Indian Black Salt), really makes the dish taste authentic and like a traditional shakshuka. Omit if you don't like an eggy flavour or don't have any in your pantry. It's still delicious without it.
- Sugar - I always get questions about sugar in savoury dishes. We are using just a tiny bit, not to sweeten but to season. It balances the acidity of the tomatoes and makes a huge difference. Feel free to omit it if you prefer.
- Dried herbs - I use Italian seasoning but a mix like Herbs De Provence or bouquet garni also works well. Or just use some oregano and thyme. You can also use fresh herbs like basil, oregano, thyme, or parsley instead.
Serving Suggestions
This is a true one-pot meal. The only side required is some good bread and butter to sop up that flavourful sauce. Breads that work well include:
- Crusty bread like baguette, No-Knead Sourdough or my Easy Wholewheat Bread.
- Pita bread.
- No Knead Focaccia.
- Flatbreads or No Yeast Flatbreads.
- No Yeast White Bread or Quick Yeast-Free Spelt Bread.
For garnish, I love some fresh chopped parsley, cilantro or mint, red pepper flakes, sliced avocado and a sprinkle of creamy, salty, vegan feta cheese. If you're enjoying it for dinner it's great with a fresh, crisp salad dressed in a simple tangy vinaigrette.
Recipe FAQs
The easiest swap is to use soy-free tofu like fava bean tofu, chickpea tofu, or pumpkin seed tofu.
You can prepare the shakshuka tomato sauce in advance. Let it cool completely, then store well covered in the fridge for 3 days or the freezer for 3 months). When you are ready to make your shakshuka, warm the sauce in a skillet then add the tofu rounds and continue as per the recipe directions.
Recipe
Vegan Shakshuka
Author:Ingredients
- 1 tablespoon olive oil (optional)
- 1 medium onion , sliced
- 1 teaspoon ground cumin
- 4 large cloves garlic , minced
- 1 x 28oz (796 ml) can diced tomatoes , or a can of whole ones, just break them up in the pan.
- 2 teaspoons Italian seasoning , or Herbs De Provence or some oregano and thyme
- 1½ teaspoons sea salt , or to taste
- 1 teaspoon freshly ground black pepper , or to taste
- 1 teaspoon sugar , optional but recommended
- 1/2 teaspoon dried chili flakes or 1 small fresh red chili
- 1 block medium firm tofu , not pressed
- a few pinches Indian Black Salt (Kala Namak) , optional
INSTRUCTIONS
- Warm the olive oil in a skillet and cook the onion over medium heat until it is just starting to turn golden on the edges. (use a drop of water instead of the oil to keep the recipe oil-free).
- Add the cumin and once it smells toasty and fragrant add the garlic. Cook for 1 more minute.
- Pour in the tomatoes then the herbs, salt, pepper, chili flakes and sugar.
- Simmer over a medium heat for 10 minutes uncovered.
- Cut the block of tofu into ½-inch thick slices, then either cut into squares, or use a cookie cutter to cut into rounds like eggs. The size of them doesn't really matter but you'll need at least 4 pieces.
- Turn down the heat to medium-low, add the tofu gently to the top of the sauce, then simmer for 15 minutes until reduced a bit and thickened.
- Sprinkle the tofu with a little Indian Black Salt (Kala Namak) and a pinch of black pepper just before serving. If you aren't using black salt season the tofu with a little regular salt instead.
NOTES
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Robyn says
Yum! This is easy and delicious! It has the perfect hint of egg without being too much. I’ll be coming back to this one again and again. Thank you Mel!
Melanie McDonald says
So pleased you enjoyed it, Robyn!
suzi says
I wonder if the addition of sweet bell peppers would be a good thing... I may fine chop a couple and add in and see. Yummy recipe I can't wait to try!!
Melanie McDonald says
Yes, definitely!
Dawn D'Haeze says
These recipes aren’t low in carb enough to be keto
Melanie McDonald says
Keto? Nowhere does it say this recipe or any of my others are keto. My website's niche is vegan comfort food and keto is definitely not a way of eating that I would be promoting here.
Dacoda says
I am not a huge chunky tomato eater but this was AMAZING. I am absolutely obsessed and am excited to have this recipe as a staple now.
A Virtual Vegan says
I'm really pleased you enjoyed it! Thanks for taking the time to leave a rating/review!
Lorna McLeod says
5 STARS!!! This is more like Eggs in HEAVEN not purgatory lol....LOVED it. I nearly licked the plate....LOVE :)
Ali-Sister Chives says
You made tofu taste absolutely amazing!
Suzie says
I love that I can learn something new every day. Thanks for this recipe, I really like it! :) I also shared it on my blog. :)
Jenivix says
Tried this last night - absolutely delicious - even my tofu hating husband gave it a thumbs up!
A Virtual Vegan says
That's great! I'm so pleased you both enjoyed it.
Mich says
This was awesome! Not too hot at all! I added some broccoli for last few minutes- that was great too- lunch for next 3 days from leftovers!
A Virtual Vegan says
Yay! Glad you enjoyed it. Thanks so much for coming back to let me know!
AnnMarie says
What kind of medium tofu do you use? My grocery store only had firm and extra firm, or silken. I bought one firm and a silken to try it out. Every tried to substitute the sugar with maple syrup? I don't like to use refined white sugar but like the idea of adding some sweetener to bring out the sweetness of the tomatoes! Going to attempt this tonight, it looks delicious!!
Susan says
I made this tonight and it was delicious,
A Virtual Vegan says
So glad you enjoyed it Susan!
kim says
This is SO GOOD!
Sarah says
I am addicted to tofu! I love the idea of this, though I might have to take the spice level down a notch :) I know this is traditionally a breakfast dish, but I think we'll try it for dinner!
Hauke says
Love the cookie cutter idea! This recipe is amazing!
Linda says
I loved everything about this!