Say hello to the weekend with the brand new Vegan Shakshuka recipe. Invite your family to the dinner and serve them.
I ate Shakshuka on my first dinner with my husband. He prepared for it me. I actually grabbed my recipe from him. The original dish is served along with fried eggs but of course, being a vegan that’s unacceptable for me.
Silken tofu is the best alternative for eggs, and with this recipe, it even looks and tastes like real eggs.
Vegan Shakshuka Recipe
Vegan Shakshuka is a healthy addition to the weekend menu. Find some time from daily workload, enter the kitchen and prepare the dish. It is not easy to get pictures for you from the that I prepare in the kitchen. But, I do motivate you.
Why not give yourself a try in the kitchen and let everyone taste the best recipe that has origins in North Africa.
Use firm tofu instead of eggs for the vegan shakshuka recipe!
It is such a colorful recipe that will not only entertain your tastebuds but also your eyes. Colorful adds to my appetite, I don’t know if it happens the same to you.
The tofu is definitely not the actual eggs, but with this recipe, it really tastes similar to eggs. Why not fool your taste buds? Let’s not talk more about here and there and get to the recipe.
Pin the image below if you like this Vegan Shakshuka Recipe!
Preparation Time: 20 min
Cooking Time: 60 min
Total Time: 1 hour 20 min
- Olive oil – 2 tbsp
- Medium sized onion – 1 (diced)
- Garlic Cloves – 3 (diced)
- Red Pepper – 1 (diced)
- Medium ripe tomatoes – 5
- Tomato Paste & 1 tbsp
- Cumin – 1 tsp
- Smoked Sweet Paprika – 1 ½ tsp
- Ground chili – ½ tsp
- Salt – ½ tsp
- Brown Sugar – 2 tsp
- Firm Silken Tofu – 175 grams
- Black Indian Salt – half to one teaspoon
- Turmeric – ½ tsp
- Black pepper for taste
- Fresh chopped parsley
- Aubergine (Eggplant) – 1 (diced)
- Frozen Green Peas – ¼ cup
Vegan Shakshuka Recipe Directions
- Take a pan and heat olive oil. Keep the flame on medium level. Add in onions and keep stirring until they turn translucent.
- Now add garlic and stir for two more minutes. Keep stirring until both onion and garlic turn soft and give aroma.
- Chopped red pepper can be added and cooked until it softens. If you are using aubergine, add it along with red pepper and cook it well. You can also saute it separately in the olive oil and then add to the pan later.
- Add cumin, paprika and chili to the pan. Stir for a minute.
- Add tomato paste and chopped tomatoes along with ½ cup of water. Add in salt and allow the sauce to thicken on medium flame. Cooking time is forty-five minutes. Stir it occasionally.
- Drain the tofu and shape into dice. Add black salt and turmeric. Keep it aside.
- When the sauce is thick, check the taste and add seasonings. You can adjust the flavour by adding 2 tbsp of sugar if the tomatoes are sour.
- Put the tofu on the sauce and add in frozen peas. Low the flame and cover with a lid. As a final touch, add aubergine.
- Use toasted bread for serving and sprinkle some fresh parsley and chili oil on the dish.
Cooking Tips & Recipe Variations
- If you want to save your time on the day the dinner is planned, then prepare the tofu mixture a night ahead. You can even prepare it some days earlier. Store the tofu mixture in the fridge for later use. When you want to use, simply take it out and keep aside for half-hour at room temperature. After this, you can add it to the dish.
- Store the dish also in the refrigerator and for using later, microwave it. You can also reheat it on the stovetop.
- If the tomatoes taste acidic, then add sugar to them. One tablespoon of sugar is enough and everything will be balanced.
- Don’t omit black salt as it gives it a natural egg-like taste.
What to add to the dish if the tomatoes are too acidic?
If the tomatoes taste acidic, then add sugar to it. One tablespoon of sugar is enough and everything will be balanced.
Can I freeze the tofu mixture?
No, you can not freeze the tofu mixture. Only refrigeration is recommended. You should not store tofu for more than 3 days.
Per serving, you will get 205 kcal of calories, 4 grams of sugar, 13 grams of fat, 7 grams of proteins, and 19 grams of carbs.
The shakshuka is one of the most popular dishes in North African cuisine. Its history is unclear, but it is believed to have been inspired by the Turkish egg dish menemen. Shakshuka has become a common dish throughout the Middle East and is now a popular dish in Israel.
This vegan shakshuka recipe is a great alternative to the traditional egg-based shakshuka recipe. Cook it and share the feedback. We are waiting to hear from you!