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Vegan shakshuka in a cast iron skillet.
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5 from 1 vote

Vegan Shakshuka

This vegan shakshuka is so good! It’s made with tofu ‘eggs’ baked in a rich tomato sauce and then topped with sliced avocado and vegan feta for the most amazing breakfast or brunch.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast
Cuisine: Middle Eastern, North African
Diet: Vegan
Servings: 5
Calories: 308kcal


Tofu 'Eggs':

Tomato Sauce:

  • 2 Tablespoons Olive Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 1 Medium Red Bell Pepper Seeded and Diced
  • 3 Cloves Garlic Crushed
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Cumin
  • teaspoon Cayenne Pepper
  • ¼ teaspoon Sea Salt
  • ½ teaspoon Ground Black Pepper
  • 28 ounces Canned Crushed Tomatoes (800g)
  • 2 Tablespoons Harissa Paste Mild or Spicy
  • ¼ cup Fresh Parsley Chopped
  • 1 cup Baby Spinach Chopped

Serving (Optional)

  • 1 Medium Avocado Sliced
  • cup Vegan Feta Crumbled
  • Fresh Parsley Chopped
  • Ground Black Pepper
  • Toasted Bread


Tofu 'Eggs':

  • Add the tofu to a food processor along with cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (kala namak). Process until well mixed.
  • Add soy milk and process again until smooth. Set aside.

Tomato Sauce:

  • Preheat the oven to 350°F (180°C).
  • Heat an oven-safe skillet over medium heat. Add olive oil, chopped onion and chopped red bell pepper and sauté until softened. (About 6 minutes).
  • Reduce the heat to medium low and add crushed garlic, smoked paprika, cumin, cayenne pepper, salt and black pepper and sauté for 1-2 minutes to toast the spices.
  • Add crushed tomatoes, harissa paste and chopped parsley and mix in. Bring to a gentle simmer and then let it simmer for around 15 minutes until the sauce has thickened.
  • Add chopped spinach and stir it in until just wilted.
  • Make 5 wells in the sauce and add a generous dollop of tofu 'egg' mixture into each well.
  • Place the skillet into the oven to bake for 15 minutes.


  • Remove from the oven and serve topped with sliced avocado, crumbled vegan feta, fresh chopped parsley and a sprinkle of ground black pepper, with toasted bread on the side.


  1. Black salt - is also called kala namak. It adds major 'egg' flavor to dishes and so it's a great addition to our tofu 'eggs'. If you can't get hold of it then you can use regular salt, but I highly recommend black salt.
  2. Harissa paste - you get spicy and mild harissa paste so if you prefer things on the milder side then use a mild harissa paste.
  3. Vegan feta - you can use store-bought vegan feta or try our homemade vegan feta recipe.
  4. Simmer the tomato sauce until thickened - you ideally want your tomato sauce to be nice and thick. So don't try and save time on the simmering, it needs to simmer down so that it can thicken and reduce.
  5. Balance the acidity - if you find your tomato sauce a bit tart you can add a tablespoon of coconut sugar or light brown sugar to balance the flavors. 
  6. Use a large, oven-safe skillet - make sure your skillet is big enough to fit all your tofu eggs, and it should also be oven-safe so that you can bake your shakshuka directly in the skillet. We used a 12 inch enamel-coated cast iron skillet.
  7. Storing: This vegan shakshuka stores extremely well in the fridge for 3-4 days.
  8. Reheating: Reheat it in the microwave or over low heat on the stovetop.


Serving: 1Serving | Calories: 308kcal | Carbohydrates: 27g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 1120mg | Potassium: 917mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2191IU | Vitamin C: 58mg | Calcium: 242mg | Iron: 4mg