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    Home » Recipes » Breakfast

    Published: Aug 9, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 23 Comments

    Vegan Shakshuka

    JUMP TO RECIPE PIN
    5 from 18 votes
    Vegan Shakshuka

    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!

    a pan of vegan shakshuka

    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:
    • What is Shakshuka?
    • Ingredients
    • How To Make Vegan Shakshuka
    • Storing Leftovers
    • Variations
    • Serving Suggestions
    • Recipe FAQs
    • More Vegan Brunch Recipes
    • Recipe
    • Comments & Reviews

    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:

    1. Make and simmer the chunky, fiery tomato sauce.
    2. Cut and drop the tofu "eggs" into the sauce. Heat through and allow the sauce to thicken.
    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 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
    bread being dipped into shakshuka

    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

    What can I use instead of tofu in vegan Shakshuka?

    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

    • Vegan Scrambled Eggs
    • Vegan Quiche
    • Vegan French Toast
    • Vegan Banana Pancakes

    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 in a pan

    Vegan Shakshuka

    Author: Melanie McDonald
    5 from 18 votes
    Vegan Shakshuka (or Tofu in Purgatory as I like to call it) 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!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 5 minutes
    COOK TIME: 20 minutes
    TOTAL TIME: 25 minutes
    Servings: 4 small servings or 2 large

    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
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    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

    For garnish, I love to have some fresh chopped parsley, cilantro or mint, sliced avocado and a sprinkle of creamy, salty, vegan feta cheese on hand.
    Tofu offcuts? - Either pop them in the sauce and hide them so they don't ruin the presentation, or save for another meal. I often use mine in a small tofu scramble for breakfast the next day. They keep in the freezer well if you won't be needing them for a while. 
    Making ahead - You can prepare the tomato sauce in advance, let cool, then store in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. When you are ready to finish your shakshuka, simply warm up the sauce in a skillet then continue with the recipe from step 5.
    Leftovers - Store leftovers in the fridge for 2 to 3 days and warm through in an oven or microwave. 

    NUTRITION

    Serving: 1servingCalories: 172kcalCarbohydrates: 16gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 1167mgPotassium: 450mgFiber: 4gSugar: 7gVitamin A: 335IUVitamin C: 22mgCalcium: 215mgIron: 4mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. Robyn says

      November 27, 2022 at 6:08 pm

      5 stars
      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!

      Reply
      • Melanie McDonald says

        November 27, 2022 at 8:21 pm

        So pleased you enjoyed it, Robyn!

        Reply
    2. suzi says

      August 09, 2022 at 10:54 pm

      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!!

      Reply
      • Melanie McDonald says

        August 10, 2022 at 9:16 am

        They are suggested as an option in the post. Saute with the onions.

        Reply
    3. Dawn D'Haeze says

      July 22, 2022 at 9:26 pm

      These recipes aren’t low in carb enough to be keto

      Reply
      • Melanie McDonald says

        July 22, 2022 at 9:45 pm

        Keto? Nowhere does it say the recipes are keto. Keto is definitely not a way of eating I would be promoting here.

        Reply
    4. Dacoda says

      February 04, 2020 at 10:32 pm

      5 stars
      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.

      Reply
      • A Virtual Vegan says

        February 05, 2020 at 9:33 am

        I'm really pleased you enjoyed it! Thanks for taking the time to leave a rating/review!

        Reply
    5. Lorna McLeod says

      October 03, 2019 at 8:33 am

      5 stars
      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 :)

      Reply
    6. Ali-Sister Chives says

      July 02, 2019 at 6:31 am

      5 stars
      You made tofu taste absolutely amazing!

      Reply
    7. Suzie says

      June 16, 2019 at 4:12 am

      5 stars
      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. :)

      Reply
    8. Jenivix says

      February 13, 2019 at 7:07 am

      5 stars
      Tried this last night - absolutely delicious - even my tofu hating husband gave it a thumbs up!

      Reply
      • A Virtual Vegan says

        February 13, 2019 at 10:47 am

        That's great! I'm so pleased you both enjoyed it.

        Reply
    9. Mich says

      March 06, 2018 at 5:19 pm

      5 stars
      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!

      Reply
      • A Virtual Vegan says

        March 06, 2018 at 8:32 pm

        Yay! Glad you enjoyed it. Thanks so much for coming back to let me know!

        Reply
    10. AnnMarie says

      February 08, 2018 at 12:49 pm

      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!!

      Reply
    11. Susan says

      August 02, 2017 at 3:28 pm

      5 stars
      I made this tonight and it was delicious,

      Reply
      • A Virtual Vegan says

        August 02, 2017 at 3:33 pm

        So glad you enjoyed it Susan!

        Reply
    12. kim says

      October 24, 2016 at 7:13 pm

      5 stars
      This is SO GOOD!

      Reply
    13. Sarah says

      October 21, 2016 at 4:23 pm

      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!

      Reply
    14. Hauke says

      October 21, 2016 at 1:42 am

      5 stars
      Love the cookie cutter idea! This recipe is amazing. Low in carbs, high in protein, vegan.

      Reply
      • A Virtual Vegan says

        October 21, 2016 at 8:48 pm

        Thank you! So glad you like it :O)

        Reply
    15. Linda says

      October 18, 2016 at 1:53 pm

      5 stars
      Crazy name for a crazy good breakfast recipe! I loved everything about this!

      Reply

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