Vegan Shakshuka is a 30-minute, 1-pot meal consisting of silky, soft, "eggy" tofu rounds cooked gently in a chunky, spicy, garlicky tomato sauce. It makes the perfect brunch or light dinner!
Originally published October 18th 2016. Updated and republished on August 9th 2022.
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!
Jump to:
This meal is one of my favourite vegan tofu recipes. It's got the perfect combo of flavours and textures, high protein staying power, and it's quick and easy to make.
Not to mention it works for brunch, lunch or dinner and is literally loaded with flavour. Your tastebuds will be happy. Very happy!
What is Shakshuka?
Shakshuka is a popular Middle Eastern and North African dish, usually served for breakfast or brunch. It consists of eggs simmered in spicy tomato sauce.
However, the inspiration for my 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.
In this vegan version, we are using tofu in place of the eggs, which is why I often call the recipe Tofu in Purgatory instead of Shakshuka. It might not include the eggs, but it's just as rustic and tasty!
Ingredients
The great thing about vegan shakshuka is that it's made almost entirely from vegan staples and it's naturally gluten-free. Here's exactly what you will be needing:
And a couple of important ingredient notes:
- Tofu - Medium firm tofu is the best choice for 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. Use firm or extra firm if you don't mind this.
- 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 though.
- 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 a tiny bit makes a huge difference. Feel free to omit if you prefer.
- Dried herbs and spices - These are pretty flexible. You can omit the cumin if you prefer and maybe add some paprika instead, and you can use any dried herbs you have on hand. A small fresh red chili pepper can be used instead of the chili flakes.
How To Make Vegan Shakshuka
Vegan Shakshuka is really quick and easy to make. Here's how it's done:
- Make and simmer the chunky, fiery tomato sauce.
- Cut and drop the tofu "eggs" into the sauce. Heat through and allow the sauce to thicken.
- 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 highly recommended. If you don't use it, season the tofu with a pinch of salt instead.
Storing Leftovers
Vegan Shakshuka, reheats really well. Store leftovers in the fridge for 2 to 3 days and warm through in an oven or microwave. The sauce, without the tofu, can be made in advance or even frozen. It will keep for 5 days in the fridge or 3 months in the freezer.
Variations
It's great just as it is but you could switch things up by adding:
- sliced green or black olives
- red bell peppers (sauteed with the onion)
- sliced vegan sausage (a spicy one would work particularly well)
- artichoke hearts
- large cooked white beans such as favas or Gigantes
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 works well include:
- Crusty bread like sourdough or Easy Wholewheat Bread
- Pita bread
- No Knead Focaccia
- Flatbreads
- No Yeast Flatbreads
- Baguette
For garnish, I love to have some fresh chopped parsley, cilantro or mint, red pepper flakes, sliced avocado and a sprinkle of creamy, salty, vegan feta cheese on hand. If you're enjoying it for dinner it's great with a fresh, crisp salad, a tomato chickpea salad, or kidney bean salad on the side.
Recipe FAQs
The easiest swap is chickpea tofu or pumpkin seed tofu. You could probably also use JUST Egg. A can of chickpeas, or one-inch thick rounds of butternut squash or sweet potato also work. If you do use squash or potato though, allow them extra time to cook. 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.
More Vegan Brunch Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
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 dried mixed herbs such as Herbs De Provence or Italian Seasoning, 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 (firm or extra firm will work but won't be as "eggy" in texture)
- 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 the sauce is thickening up nicely.
- Sprinkle the tofu with a little Indian Black Salt (Kala Namak) and a pinch of pepper just before serving. If you aren't using black salt season the tofu with a little regular salt instead.
- Serve with crusty bread, baguette or pita bread to sop up the sauce!
NOTES
NUTRITION
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
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
They are suggested as an option in the post. Saute with the onions.
Dawn D'Haeze says
These recipes aren’t low in carb enough to be keto
Melanie McDonald says
Keto? Nowhere does it say the recipes are keto. Keto is definitely not a way of eating 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 confess to dumbing down the heat since we aren't big into TOO much heat....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. Low in carbs, high in protein, vegan.
A Virtual Vegan says
Thank you! So glad you like it :O)
Linda says
Crazy name for a crazy good breakfast recipe! I loved everything about this!