Go Back
+ servings
red pepper and tomato stew topped with silken tofu

Vegan shakshuka

Creamy silken tofu cooked with a rich tomato and pepper sauce, this vegan shakshuka is a delicious plant-based brunch recipe.
Course Brunch
Cuisine Middle Eastern, Vegan
Keyword vegan shakshuka
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Calories 282kcal


For the topping

  • 349 g pack of silken tofu
  • 1 teaspoon kala namak black salt*, optional
  • 1 tablespoon nutritional yeast optional

For the shakshuka

  • 1 tablespoon olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic crushed
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 red peppers thinly sliced
  • 400 g tinned chopped tomatoes
  • 1 tablespoon tomato purée
  • Salt and pepper to taste
  • 1 tablespoon flat leaf parsley finely chopped

To serve

  • Flatbreads pitta breads or crusty bread


To prepare the tofu

  • Drain your silken tofu and roughly chop. It will be very slippery but don’t worry - it’s meant to be like this!
  • Place in a small bowl and add a teaspoon of black salt and a tablespoon of nutritional yeast. Cover and place in the fridge while you prepare the rest of the recipe.

For the pepper filling

  • Heat the olive oil in a large frying pan or wok. Add the onion and sauté over a low-medium heat for 10-15 minutes, until soft, stirring often.
  • Add two cloves of crushed garlic and cook for 30 seconds before adding 1 teaspoon oregano, 1 teaspoon ground cumin and a teaspoon of smoked paprika. Stir well and cook for a further 30 seconds.
  • Add two sliced red peppers, turn the heat to low and cover. Cook for 8-10 minutes until soft.
  • Once the peppers are cooked add a tin of chopped tomatoes and a tablespoon of tomato purée. Give everything a good stir and simmer for ten minutes. Season to taste with salt and pepper.
  • Spoon the silken tofu mixture over the mixture, cover the pan with a lid again and cook over a low heat for fifteen minutes, or until the tofu is piping hot.
  • Sprinkle over the chopped flat leaf parsley. Serve with pitta bread and salad.


*Black salt or kala namak gives this a slightly eggy taste. If you can’t find it or don’t like the taste of egg you can leave it out.


Calories: 282kcal | Carbohydrates: 30g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Sodium: 1471mg | Potassium: 1208mg | Fiber: 8g | Sugar: 15g | Vitamin A: 4693IU | Vitamin C: 179mg | Calcium: 175mg | Iron: 6mg