Silky, soft tofu rounds cooked gently in a fiery, garlicky and chunky tomato sauce. My Vegan Shakshuka or Tofu in Purgatory as I like to call it, is the perfect brunch dish!
I was flicking through some old Nigella Lawson cookbooks a few weeks ago and was reminded of her Eggs in Purgatory recipe. Before I was vegan I used to make it often for brunch and it was one of my favourites.
The next day, rather than making the usual Vegan Banana Pancakes for brunch, I experimented with my own version of eggs in purgatory, and guess what? Vegan Shakshuka a.k.a Tofu in Purgatory happened.
Who needs eggs!?
How to make Vegan Shakshuka
Vegan Shakshuka is really easy to make.
Here’s how:
STEP 1
Start by making a fiery and very garlicky tomato sauce with lots of onions, garlic, tomatoes, herbs and chili, then let it simmer for a few minutes until thickened.
STEP 2
Drop some tofu rounds into the sauce and poach them until they are heated through.
STEP 3
Just before serving, sprinkle some Kala Namak, (sometimes known as Indian Black Salt) over the tofu for an eggy flavour. Of course this is optional but recommended. The eggy smell and flavour is spot on! Some fresh cilantro or parsley is a lovely addition too.
Shakshuka recipe success tips
– This is a really simple recipe with few ingredients so be sure to use the best quality canned tomatoes you can as they are the foundation of the entire recipe.
– Medium tofu gives the best texture so I recommend using it over any other tofu. Silken tofu will break up and be impossible to keep together.
– Kala Namak or Indian Black Salt really makes the dish taste authentic and like a traditional shahshuka so is recommended. Omit if you don’t like an eggy flavour though!
What is purgatory and what has it got to do with my brunch?
Eggs in Purgatory, more commonly known as Shakshuka, originates from North Africa but is also a common brunch dish in the Middle East.
Purgatory according to Wikipedia, is:
the intermediate state after physical death in which those destined for heaven “undergo purification, so as to achieve the holiness necessary to enter the joy of heaven”.
I am not religious at all but I guess the meaning behind the name of the recipe is that the eggs, or in this case the tofu, represent “souls” and the fiery tomato sauce surrounding them represents their suspension between Heaven and Hell.
Is that a bit deep for brunch!?
How to serve Shakshuka
Vegan Shakshuka is one of my many vegan tofu recipes and it makes the best savory vegan brunch.
It’s really simple and quick to make and is absolutely jam packed with flavour.
As well as being a great brunch dish, it also works well for lunch or dinner.
Serve my Shakshuka with hot buttered toast (check out my super easy vegan butter recipe), fresh crusty bread or baguette. It is also wonderful with my soft and fluffy flatbread recipe.
For dinner it is lovely with a crisp salad and some bread to mop up the fiery juice.
No tofu, no problem!
Prefer not to eat tofu? No problem! Just swap out the tofu for a can of chickpeas, or use approximately one inch thick rounds of butternut squash or sweet potato instead. If you do use squash or potato though, allow them extra time to cook through. Covering the pan with a lid to let them steam a bit at first might be useful, then remove the lid once they are tender to allow the sauce to reduce and thicken up.
There’s more where that came from!
If you love my Vegan Shakshuka recipe, check out these great vegan brunch recipes too:
- Vegan French Toast
- Vegan Scrambled Eggs
- Vegan French Toast Casserole
- Sweet Potato Breakfast Boats
- Vegan Banana Pancakes
- Vegan Gluten-Free Pancakes
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Tofu in Purgatory (Shakshuka)
Ingredients
- 1 tablespoon olive oil (optional)
- 4 large cloves of garlic
- 1 796 ml can diced tomatoes
- Salt & pepper to taste I used 1 teaspoon salt & ½ teaspoon pepper
- 2 teaspoons dried herbs see recipe note
- 1/2 teaspoon dried chili flakes use less if you prefer less heat
- 1 teaspoon sugar optional but helps to bring out the tomato flavour
- 1 block of unpressed medium tofu cut into rounds (around 350g although this doesn't have to be exact) see recipe note
- Indian Black Salt (Kala Namak) optional
Instructions
- Warm the olive oil in a skillet and cook the garlic over medium heat until just starting to turn a little brown. (use a drop of water instead of the oil to keep the recipe oil-free).
- Add the tomatoes, salt, pepper, chili flakes, herbs and optional sugar.
- Simmer over a medium heat for 5 minutes then add the tofu rounds.
- Turn down the heat to medium-low and simmer for 15 minutes until the sauce is thickening up a little and the tofu is soft and heated through.
- Sprinkle the tofu with a little Indian Black Salt just before serving if you would like an eggy flavour.
- Serve with toast, crusty bread or baguette to mop up the juice!
Long time vegan, creator of A Virtual Vegan & author of the book 
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!!! Can’t figure out how to mark stars sigh….ANYWAY this is more like Eggs in HEAVEN not purgatory lol….LOVED it. I confess to dumbing down the heat since we aren’t big into TOO much heat….nearly licked the plate….LOVE :)
Melanie McDonald says
Yay! Glad you enjoyed it Lorna.
Thanks for mentioning the stars because they had disappeared. There always seems to be something weird going on with my website. My tech guy fixed and was able to add the 5 stars for you.
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!!
A Virtual Vegan says
I use Soyganic Medium Firm Tofu. This one https://www.sunrise-soya.com/products/soyganic/soyganic-premium-medium-firm-tofu/. Firm will be ok but it won’t give that nice soft yielding texture which kind of mimics poached egg white. Soft tofu would also work, and silken would too as long as it’s firm silken, otherwise it might dissolve/fall apart in the sauce. As for sweetener, sugar works better than maple syrup in tomato sauces. No need to buy refined white sugar though. I buy unrefined cane sugar and use it in recipes like this. I know that probably doesn’t help you tonight, but for future reference! Maple will do in a pinch though if that’s all you have for now. I hope you enjoy it. It’s one of my favourite quick dinners/brunches!
Susan says
I made this tonight and it was delicious,
A Virtual Vegan says
So glad you enjoyed it Susan!
Ana says
Thanks for sharing ;) This looks absolutely delicious!
A Virtual Vegan says
You’re welcome. Thank you :O)
kimmythevegan says
“Unfortunately I can’t use any cookware made with cast iron due to a medical condition” Really? I haven’t heard of that. Is it something to do with iron? Hemochromatosis? Your starfrit pan looks fun though =)
This sounds SO GOOD! I’m tempted to throw my meal plan tomorrow out the window so I can make this. I’ll try really hard to wait for next week though.
And I’m super intrigued by your homemade butter – it sounds so good!
A Virtual Vegan says
Wow you’re well informed Kimmy. No-one I have ever spoken to has even heard of hemochromatosis!! Yes I have it. I’m a bit of a medic anomaly as it’s usually something that middle aged men are known as having. I’m female (obviously), and I was really young when I was diagnosed, which is really quite rare. I spent years having a pint of blood taken every week or two. Since I have been vegan funnily enough my ferritin levels have remained stable and at normal levels and I haven’t needed any treatment. Apparently quite a lot of iron leaches out from cast iron cookware, hence the reason people who are iron deficient are often told to cook with it and that’s the reason I can never use it which is a shame as I love it. It’s just not worth it though. I am enjoying a life without constant blood letting far too much and want to avoid it happening again for as long as humanly possible!
I really hope you enjoy the tofu in purgatory and perhaps you could make the butter too and have a big heap of hot buttered toast with it!
kimmythevegan says
I actually have another friend with it, but I also learned about it when taking Symptomatology in nutrition school.
“Since I have been vegan funnily enough my ferritin levels have remained stable and at normal levels and I haven’t needed any treatment.”
Something I learned in school is that our bodies handle/absorb plant based iron better. We only absorb as much as we need and our body is smart enough to dump the rest. Unlike with meat, where we can overburden ourselves with iron. I found it very interesting. Another “yay veganism!” thing ;)
I am DEFINITELY making this. And the butter =)
A Virtual Vegan says
Oh I see. It is definitely another “yay veganism!” thing. It really has changed my life!
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!
A Virtual Vegan says
Thanks Sarah! It’s great for any meal of the dewy. I have eaten it for dinner many times. I hope you enjoy it!
Hauke Fox says
Haa, a cookie cutter! What a cool idea, Melanie! The recipe is right up my alley as well. Low in carbs, high in protein, vegan. Difficult to find! :-)
A Virtual Vegan says
Thank you! So glad you like it :O)
Sophia | Veggies Don't Bite says
Purgatory? Heck no! This is heaven to me. I love spicy dishes!! Bring on the red pepper flakes. I’m all in on this one!
A Virtual Vegan says
Tofu in Heaven it is just for you then! lol Thanks Sophia!
Linda @ Veganosity says
Crazy name for a crazy good breakfast recipe! I love everything about this!
A Virtual Vegan says
Thank you Linda! If you try it let me know :O)
Amy Katz from Veggies Save The Day says
I pinned this to try for brunch! Looks much better than that other version. :)
A Virtual Vegan says
Thank you Amy! I hope you enjoy it :O)
A Virtual Vegan says
Thank you Rebecca!