Publised on 28/03/2024. Last Updated on 08/07/2024 by Richard
Deliciously spiced vegan shakshuka made with harissa and gently poached tofu. Ideal for a fancy Sunday brunch!
My vegan shakshuka is like a warm hug in a dish, a perfect blend of spices, tomatoes, and roasted red peppers. And before you ask, yes, I've veganised it, and no, you absolutely won't miss the eggs. Trust me, this vegan shakshuka is about to become your go-to for brunches, lunches, and maybe even a cheeky dinner.
And guess what, it's super customisable! Once you’ve nailed the base, you can throw in whatever you fancy – think mushrooms, spinach, or even some cheeky chickpeas! Not the brunch recipe for you? My vegan frittata is packed with spring veggies, or maybe my simple vegan omelette is more up your street (either way, you're gonna need a side of perfect vegan hash browns!).
Jump to:
❓What is a Shakshuka?
Originally from North Africa and the Middle East, shakshuka is a dish of poached eggs in a hearty, spiced tomato and pepper sauce. It’s traditionally served straight from the skillet it’s cooked in, often with a hefty side of bread for dipping. But who says tradition can't be tweaked? My vegan shakshuka swaps out eggs for a silky, seasoned tofu mixture that poaches firm (just like eggs) in the spicy peppery sauce.
🫙 Vegan Shakshuka Ingredients
So, you wanna whip up some vegan shakshuka? A bit of this, a dash of that, and you're on your way to creating something truly special. Here's what you'll need:
For the Tofu "Eggs"
- Firm silken tofu
- Rice starch
- Potato starch
- Water
- Kala namak (that's black salt to you and me, and it's gonna give our tofu that eggy flavour)
Vegan Shakshuka Ingredients
- Onion
- Garlic
- Ground cumin
- Smoked paprika
- Harissa paste
- Tomato puree
- Cans of chopped tomatoes
- Jar of roasted red peppers
- Sugar
- Pomegranate molasses (optional, but highly recommended)
- Salt and pepper
- Fresh coriander or parsley
- Vegan feta cheese
- Crusty sourdough bread for serving
🔀 Ingredient substitutions
Here's a lil list of all the subs and swaps you can make with this vegan shakshuka! Super simple, and just as delish!
- Kala Namak: No black salt? Use sea salt, but you'll miss that eggy vibe.
- Harissa Paste: Too spicy? Tomato paste and a dash of chili powder can tone it down.
- Pomegranate Molasses: A spoonful of mango chutney will work instead.
- Vegan Feta: Not a fan? Sprinkle some nutritional yeast for a cheesy flavour without the cheese.
🍳 How to Make Vegan Shakshuka
OK, I've broken the process down into four steps for you. Making this vegan shakshuka is easy and you can find the full recipe at the bottom of the page, but here's a little assistance for you visual learners!
1. Blend the Tofu: Whizz up your tofu mix until smooth. That's your vegan "eggs" sorted. Super simple!
2. Cook the Sauce: Fry off your onions and garlic, add the spices, tomatoes, and all that good stuff, and let it simmer into a rich, flavourful sauce.
3. Add the "Eggs": Make little wells in the sauce and dollop in your tofu mixture. Let it simmer until the tofu is just set.
4. Garnish and Serve: Sprinkle over your herbs and crumbled vegan feta, and serve with a good chunk of sourdough to mop up all that saucy goodness. Vegan shakshuka, done!
🤷♀️ Vegan Frittata FAQs
A: Yes, you absolutely can! The sauce for shakshuka actually tastes even better when it's had some time to rest. If you're planning to serve it later, just cook the sauce, and then reheat it gently before you add the tofu to poach. It’s a fantastic way to save time for brunches or a quick weeknight dinner.
A: The base sauce of the shakshuka is freezer-friendly. Cool it down after cooking, then transfer it into an airtight container before popping it into the freezer. When you're ready to eat, thaw it in the fridge overnight or gently on the stove, bring it to a simmer, and then proceed with adding the tofu.
A: Definitely! While traditional shakshuka features tomatoes, peppers, and onions, it’s a very versatile dish. Feel free to throw in other veggies like spinach, mushrooms, or courgette. Shakshuka is a great dish for using up whatever veggies you have on hand.
So there you have it, my guide to whipping up the best darn vegan shakshuka this side of the Mediterranean. Give it a go (maybe alongside some of my other favourite vegan Easter recipes?), and who knows, it might just become your new favourite. If you love brunch, you'll love my vegan eggs benedict, my vegan omelette and my vegan bacon!
Vegan Shakshuka
Ingredients
For the Tofu
- 300 g firm silken tofu
- 4 tablespoon rice starch
- 1 teaspoon potato starch
- 3 tablespoon water
- 1 teaspoon kala namak or sub for sea salt
For the Shakshuka
- 2 tablespoon olive oil
- 1 onion peeled and roughly chopped
- 3 cloves of garlic peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon harissa paste
- 2 tablespoon tomato puree aka tomato paste
- 2 x 400g cans of chopped tomatoes
- 460 g jar of roasted red peppers drained and roughly chopped
- 1 tablespoon sugar
- 1 tablespoon pomegranate molasses optional
- Salt and pepper to taste
- Small bunch of fresh coriander or parsley roughly chopped or torn
- 70 g vegan feta cheese
- ½ a loaf of crusty sourdough bread sliced
Instructions
To Make the Tofu
- Place the tofu ingredients in a high speed blender and blend until very smooth. Set aside.300 g firm silken tofu, 4 tablespoon rice starch, 1 teaspoon potato starch, 3 tablespoon water, 1 teaspoon kala namak
To Make the Shakshuka
- Place a cast-iron skillet over medium/low heat and add the olive oil. Once hot, add the onion and garlic and fry for a minute. Add the spices, harissa and tomato puree then stir to combine.2 tablespoon olive oil, 1 onion, 3 cloves of garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 tablespoon harissa paste, 2 tablespoon tomato puree
- Add the cans of tomatoes and the chopped jarred red peppers, sugar and pomegranate molasses. Stir to combine and bring to a simmer. Once bubbling, cover with a lid and simmer for 20 minutes.2 x 400g cans of chopped tomatoes, 460 g jar of roasted red peppers, 1 tablespoon sugar, 1 tablespoon pomegranate molasses
- Taste the sauce and season with salt and pepper.Salt and pepper to taste
- Make six wells in the shakshuka sauce and spoon around 3 tablespoon of the tofu mixture into each one. Cover again with a lid and allow to simmer for a further 5 minutes or until the tofu has poached firm.
- Sprinkle the shakshuka with the coriander or parsley and the crumbled vegan feta. Serve with crusty, toasted sourdough bread.Small bunch of fresh coriander or parsley, 70 g vegan feta cheese, ½ a loaf of crusty sourdough bread
Jonathan Brewer
Can’t believe o finally got to try shakshuka after ten years of being vegan. Thanks for this recipe.
Matt
This looks amazing - will be trying very soon! Do you think I could use this tofu recipe for poaching tofu in water (in silicon moulds / or using a poaching pan)? Tried lots of recipes in the past but was never quite firm/jiggly enough to replicate egg white...
Noémie
Looks absolutely scrumptious! Would love to try it but I don't have any rice starch. Can I sub it for cornstarch or tapioca starch?
Kelly Barnes
Made immediately! The texture of the tofu has sent me! Incredible!