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Skillet of tofu shakshuka with stack of plates in the background

Vegan Tofu Shakshuka

Chloe from Forkful of Plants
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Brunch
Cuisine Middle Eastern
Servings 4
This tofu shakshuka is a vegan take on a dish popular in North Africa and the Middle East. A smoky spiced tomato and red pepper sauce is topped with an eggy tofu batter to make a delicious and filling dish, perfect for breakfast or dinner!


  • 10 inch skillet
  • Blender


For the shakshuka sauce

  • 1 tbsp olive oil
  • 1 medium brown onion diced
  • 6 cloves garlic chopped
  • 2 roasted red peppers chopped
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 2 14oz cans chopped tomatoes
  • 1 tbsp tomato paste (optional)

For the vegan 'eggs'

  • 1 pack silken tofu (approx 300g)
  • 1 tsp black salt
  • 2 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 lemon juiced
  • 4 tbsp chickpea flour
  • 2 tbsp tapioca starch


  • Heat the oil in a 10 inch skillet over a medium heat, then add the onions and garlic. Fry them for 3-4 minutes until softened.
  • Add the red pepper, paprika, cumin and coriander. Cook, stirring, for 2 minutes until the spices become fragrant.
  • Add the chopped tomatoes, along with the tomato paste (if using) and a really good grind of salt and pepper.  Stir, then leave this to simmer for 10 minutes whilst you make the egg mixture.
  • Blend together the tofu, black salt, nutritional yeast, garlic and onion powder, lemon, chickpea flour and tapioca starch into a smooth and thick batter.
  • Taste the tomato sauce for seasoning and adjust if necessary. One at a time, make 4 holes in the sauce and pour in the batter.
  • Make sure that the shakshuka is at a simmer, then leave to cook for 15 minutes to cook the bottom of your ‘eggs’ through. After 15 minutes, cover your pan to steam the tops of the ‘eggs’.
  • Garnish with plenty of fresh herbs and serve with crusty bread.


Like it eggier? Make your tofu shakshuka taste eggier by serving with a sprinkling of black salt over the tofu eggs. The flavour of black salt diminishes as it is heated, so a light sprinkling of raw black salt over the finished dish will make it taste even eggier!
Gluten free? If you need a gluten free carbohydrate to serve with your vegan shakshuka, you can make some quinoa, rice or potatoes (I love to do roasted or grilled potatoes!).
Tastes too acidic? Make sure you get some good quality canned tomatoes as these will not only be tastier but less acidic. Fire roasted tomatoes are a great option. If the sauce is still too acidic tasting, you can add some sugar a teaspoon at a time (before adding the eggs) to taste.
Store leftovers in the fridge for up to 3 days. I would recommend moving the shakshuka into an airtight container, in one go or in individual portions. You can reheat it in the microwave for a few minutes, or on the stove (until piping hot through).
I wouldn’t recommend freezing vegan shakshuka.
Tried this recipe?Let us know how it was!