Description
This Vegan Shakshuka recipe offers a flavorful, vibrant twist on the traditional Middle Eastern dish by replacing eggs with firm tofu, making it perfect for a plant-based diet. Bursting with bold spices like cumin and paprika, simmered tomatoes, and sautéed onions and bell peppers, this hearty skillet meal is easy to prepare in just 30 minutes and serves four. Garnished with fresh parsley, it’s a comforting and nutritious option for breakfast, brunch, or any time of day.
Ingredients
Scale
Produce
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- Fresh parsley for garnish
Pantry
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- Salt and pepper to taste
Protein
- 1 block firm tofu, crumbled (or 4-6 eggs if not vegan)
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a skillet over medium heat to create the cooking base for the vegetables.
- Sauté vegetables: Add chopped onion and red bell pepper to the skillet and cook until they soften and become fragrant, about 5-7 minutes.
- Add garlic and spices: Stir in the minced garlic, cumin, and paprika, frying for about 1 minute to release the spices’ aroma and flavor.
- Simmer the sauce: Pour in the diced tomatoes and add the tomato paste. Stir well and let the mixture simmer gently for 10 minutes to thicken and meld the flavors together.
- Create wells and add protein: Make small indentations in the tomato sauce for each serving. Crack eggs into the wells or spoon crumbled firm tofu evenly over the sauce to substitute the eggs.
- Cook the protein: Cover the skillet and cook until the eggs are set or the tofu is heated through, usually about 7-10 minutes depending on your stovetop and preference.
- Garnish and serve: Sprinkle fresh parsley on top for a burst of color and freshness, then serve the shakshuka hot, ideally with crusty bread for dipping.
Notes
- To keep the dish vegan, use firm tofu instead of eggs.
- Adjust the spices to your taste; add chili flakes for heat or smoked paprika for a deeper flavor.
- Serve with warm pita bread or crusty baguette for an authentic experience.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- For a gluten-free version, ensure side breads or accompaniments are gluten-free.
