Vegan Shakshuka: A Hearty Middle Eastern Delicacy

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white or yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (optional for heat)
  • 1 can (28 ounces) diced tomatoes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Salt and black pepper to taste
  • 1 package (14 ounces) firm tofu
  • 2 tablespoons nutritional yeast
  • Juice of half a lemon
  • Fresh chopped parsley for garnish
  • Whole grain bread or pita for serving (optional)

Steps and instructions

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced onion and bell pepper to the skillet. Cook for about 5 minutes, or until the vegetables are softened.
  3. Add the minced garlic, cumin, paprika, and cayenne pepper (if using) to the skillet. Stir well to combine and cook for another minute.
  4. Add the diced tomatoes and chickpeas to the skillet. Season with salt and black pepper to taste. Stir well and let the mixture simmer for about 10-15 minutes, or until the sauce has thickened.
  5. While the sauce is simmering, drain and press the tofu to remove excess moisture. Crumble the tofu into small pieces and add it to the skillet.
  6. Add the nutritional yeast and lemon juice to the skillet. Stir well to combine and cook for another 5 minutes.
  7. Check the seasoning and adjust if necessary. Remove the skillet from the heat.
  8. Garnish the shakshuka with fresh chopped parsley. Serve warm with whole grain bread or pita, if desired.

Tools for making

Recipe variations

  • Instead of using tofu, you can use crumbled tempeh or seitan for a different texture.
  • Add some chopped spinach or kale to the skillet along with the bell pepper for added greens.
  • For a spicy twist, add chopped jalapenos or red pepper flakes to the sauce.
  • Try adding different vegetables such as zucchini, eggplant, or mushrooms to the skillet.
  • For a Mediterranean twist, sprinkle some crumbled feta cheese on top before serving.
  • Experiment with different spices such as turmeric, smoked paprika, or coriander for unique flavor profiles.
  • If you prefer a thicker sauce, blend a portion of the diced tomatoes before adding them to the skillet.
  • Try serving the shakshuka on a bed of cooked quinoa or couscous instead of bread or pita.
  • For a creamier sauce, stir in some coconut milk or cashew cream towards the end of cooking.
  • If you prefer a sweeter note, add a pinch of cinnamon or a drizzle of maple syrup to the sauce.

Recipe overview

This Vegan Shakshuka recipe is a delightful twist on a classic Middle Eastern dish that is typically made with poached eggs in a spicy tomato sauce. In this vegan version, we replace the eggs with protein-rich tofu and chickpeas, making this a hearty and nutritious meal that's perfect for any time of the day. Spiced with cumin, paprika, and optional cayenne pepper, this dish packs a flavorful punch. Simmered in a rich tomato sauce, the tofu and chickpeas absorb the delicious spices, creating a mouthwatering combination that you'll love. This Vegan Shakshuka is not just amazingly tasty, but also quick and easy to prepare. It will take you less than an hour to whip up this savory dish, making it perfect for a weeknight dinner or a leisurely weekend brunch. For added delight, serve it up with some whole grain bread or pita to soak up the scrumptious sauce. Enjoy!

Common questions

  1. Can I make this recipe gluten-free? Yes, this recipe is naturally gluten-free. Just make sure to serve it with gluten-free bread or pita, or skip the bread altogether.
  2. Can I use fresh tomatoes instead of canned tomatoes? Yes, you can use fresh tomatoes if you prefer. Replace the canned tomatoes with 2-3 cups of diced fresh tomatoes. Simmer until the sauce has thickened.
  3. Can I substitute the tofu with something else? Yes, if you're not a fan of tofu, you can use crumbled tempeh or cooked lentils as a substitute.
  4. Is this recipe spicy? The recipe has a mild level of spiciness. However, if you prefer it to be spicier, you can increase the amount of cayenne pepper or add a chopped chili pepper.
  5. How can I store the leftovers? Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.
  6. Can I freeze this recipe? While the flavors may slightly change, you can freeze this recipe. Allow it to cool completely, transfer to freezer-safe containers, and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.

Serving dishes and utensils

  • Skillet - A large skillet is needed to cook the shakshuka sauce and tofu.
  • Cutting board - A cutting board is useful for chopping the onion, bell pepper, and parsley.
  • Knife - A knife is essential for chopping the vegetables and parsley.
  • Garlic press - A garlic press can be used to mince the garlic cloves.
  • Measuring spoons - Measuring spoons are needed to accurately measure the spices.
  • Spatula - A spatula comes in handy for stirring the ingredients in the skillet.
  • Can opener - A can opener is required to open the cans of diced tomatoes and chickpeas.
  • Citrus juicer - A citrus juicer can be used to extract the juice from the lemon.
  • Tofu press - A tofu press is helpful for draining excess moisture from the tofu.
  • Chopping board - An additional chopping board is useful for slicing bread or pita for serving.

Origin stories

Shakshuka, a dish of eggs poached in a spicy tomato sauce, has its roots in North Africa, particularly in the cuisines of Tunisia, Libya, Algeria, and Morocco. It's a beloved breakfast staple in Israel, where it was brought by Jewish immigrants from these North African countries. The name "shakshuka" in Arabic translates roughly to "a mixture," which perfectly captures the essence of this flavorful, one-pan dish. Our vegan version replaces the traditional eggs with tofu, making it a plant-based delight without losing the spirit of the original. Combining aromatic spices, hearty vegetables and protein-rich tofu, it's a testament to the power of culinary adaptation and innovation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.