This Tofu Shakshuka is a plant-based version of a classic shakshuka, where we swap the eggs for velvety silken tofu, creating a dish that is just as satisfying and comforting but completely plant based.
What is a Shakshuka?
Shakshuka is a beloved Middle Eastern and North African dish traditionally made by poaching eggs in a rich, spiced tomato and pepper sauce.
It's hearty, flavorful, and perfect for breakfast, brunch, or even dinner.
There are actually many versions, some include fava beans too, not all of them use eggs, so who says it can't be vegan?
In this plant based version, the silken tofu's delicate texture pairs beautifully with the bold, spiced tomato sauce, making it an excellent alternative that doesn't compromise on taste.
This silken tofu shakshuka comes together easily with simple ingredients and minimal effort, making it a great addition to your weekly meal rotation.
Whether you're cooking for a crowd or treating yourself to a cozy meal, this dish will impress with its rich flavors!
What Ingredients You'll Need
To make this divine vegan tofu shakshuka you will need:
- Bell pepper - adds a gentle sweetness and a bit of crunch that balances the bold flavors in the sauce.
- Chopped canned tomatoes - the base of shakshuka, giving you that tangy, saucy consistency that everything simmers in.
- Olive oil - used to sauté the veggies and spices, it brings a smooth richness that carries the flavors.
- Onion - the starting point for almost any good sauce, adding a mild sweetness once softened.
- Garlic - for that unmistakable punch of flavor that makes the sauce taste complete.
- Harissa or chili flakes - the spicy element, which you can adjust to your heat preference.
- Tomato paste - concentrates the tomato flavor and deepens the color of the sauce.
- Cumin - earthy and grounding, it gives the dish that classic Middle Eastern warmth.
- Coriander - adds a light, citrusy note that keeps the flavors bright.
- Paprika - gives a gentle smokiness and warmth without overpowering the other spices.
- Turmeric (optional) - a golden boost of color and a hint of bitterness, but skip it if you don't have it.
- Kala namak (black salt) - a game-changer if you can find it; it has a slightly sulfuric taste that makes the tofu taste surprisingly eggy.
- Silken tofu - the star of the show, soft and creamy, standing in for eggs and soaking up all the flavor from the sauce.
- Fresh parsley or cilantro - for a final pop of freshness that brightens the whole dish.
Instructions Step by Step
Here the recipe is divided into steps with pictures to show you what is should look like if you find it helpful to see the ingredients and steps. The full recipe is at the bottom of the page.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Add minced garlic and cook for 1-2 more minutes until fragrant.
Chop the bell pepper and add it to the skillet. Sauté for 5-8 minutes until softened.
Stir in cumin, coriander, paprika, and harissa or chili flakes. Let the spices cook for about 30 seconds. Add tomato paste and stir well to combine, letting it caramelize slightly.
Pour in chopped tomatoes and stir. Add water, cover the pan and simmer for 20 minutes, stirring occasionally, until reduced.
Prepare the silken tofu: Add silken tofu, kala namak and turmeric to a blender and blend until combined.
When the sauce has reduced, use a spoon or spatula to create four wells (small spaces) in the sauce. These will be spots to hold the tofu mixture, so make them deep enough that the mixture stays in place.
Carefully spoon the tofu mixture into each well in the sauce. Make sure it is evenly distributed. Cover the pan and let it cook for 5 minutes. It looks like there is a yolk, but it's simply the tomato migrating over on the white silken tofu and making partly yellow.
Remove from the heat and let it sit for a couple minutes. Sprinkle fresh parsley or cilanto, a drizzle of olive oil and some black pepper.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave until warm. Add a splash of water if the sauce thickens too much.
Substitutions
- Chopped canned tomatoes - Use passata if you like a smoother sauce, or fresh diced tomatoes if you want a lighter, chunkier version.
- Harissa or chili flakes - Swap with sriracha for a saucy kick, cayenne for sharper heat, or smoked paprika for something mellower and smoky.
- Cumin - Ground caraway makes a good stand-in with a similar earthy depth.
- Paprika - Smoked paprika works beautifully if you want extra depth and smokiness.
- Turmeric (optional) - Skip it if you don't have any-it's mainly for color.
- Kala namak (black salt) - Kala namak adds that special eggy taste that makes the tofu shine. You can omit it but it will lack this particular taste
- Silken tofu - Firm tofu can be blended with a splash of water until smooth to mimic the same creamy texture.
Variations
- Extra Veggies: Add zucchini, mushrooms, or spinach.
- Protein Boost: Stir in cooked beans for added protein.
- Smoky Twist: Use smoked paprika and roasted red peppers for a deeper, smoky flavor.
Why You'll Love This Tofu Shakshuka
Comforting and Satisfying - Rich, bold flavors that feel indulgent yet nourishing.
Easy to Make - Uses few, simple, pantry-friendly ingredients.
Versatile - Perfect for breakfast, lunch, or dinner.
Customizable - Adapt the vegetables and spices to your taste.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
How to Make Tofu Shakshuka
Ingredients
Sauce
- 1 red bell pepper
- 1 can chopped tomatoes (400g)
- 1 white onion
- 3 garlic cloves
- 2.5 tablespoon extra virgin olive oil
- 2 tablespoon tomato paste
- 1 teaspoon harissa or a pinch of chilli flakes
- ½ teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- salt and pepper
- ¾ cup water ½ cup + ¼ cup
Silken Tofu Mixture
- 220 g silken tofu
- ½ teaspoon kala namak
- a tiny pinch turmeric
Garnish
- extra virgin olive oil
- fresh parsley or cilantro
- black pepper
- toasted bread
Instructions
- Chop the onions and roughly chop the garlic cloves.
- Heat 2 ½ tablespoon of olive oil in a large skillet over medium heat. Add 1 chopped onion with a pinch of salt, and sauté for 5 minutes until soft and translucent. Add 3 roughly chopped garlic cloves and cook for 1-2 more minutes until fragrant.
- Chop 1 red bell pepper and add it to the skillet. Sauté for 5-8 minutes until softened.
- Stir in ½ teaspoon cumin, 1 teaspoon ground coriander , 1 teaspoon paprika, 1 teaspoon harissa or a pinch of chilli flakes (according to your heat preference). Let the spices cook for about 30 seconds. Add 2 tablespoon tomato paste and stir well to combine, letting it caramelize slightly.
- Pour in 1 can of chopped tomatoes and stir. Add ¾ cup water (¼ cup + ½ cup), cover the pan and simmer for 20 minutes on low heat, stirring occasionally, until reduced.
- Prepare the silken tofu: Add 220g of silken tofu, ½ teaspoon kala namak and a tiny pinch turmeric (for colour, optional) to a blender and blend until combined.
- When the sauce has reduces, use a spoon or spatula to create four wells (small spaces) in the sauce. These will be spots to hold the tofu mixture, so make them deep enough that the mixture stays in place.
- Carefully spoon the tofu mixture into each well in the sauce. Make sure it is evenly distributed. Cover the pan and let it cook for 5 minutes. (It looks like there is a yolk, but it's simply the tomato migrating over on the white silken tofu and making partly yellow.)Remove from the heat and let it sit for a couple minutes. Sprinkle fresh parsley or cilanto, a drizzle of olive oil and some black pepper.
Richard Spahl says
I don’t understand where the Yellow yolk likes part comes from
Francesca says
It's not a yolk, it's just the tomato spreading on the silken tofu 🙂 kind of looks like it but its not