Vegan shakshuka topped with fresh parsley next to a board of bread and bowl of parsley and two plates with a tea towel

Vegan shakshuka

Name: Vegan shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Tunisian
Ingredients: 2 tbsp olive oil; 1 large onion chopped; 1 green pepper deseeded and cut into chunks; 1 red pepper deseeded and cut into chunks; 1 orange pepper deseeded and cut into chunks; 2 garlic cloves finely chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; a pinch of cayenne pepper (optional); 2 x 400g cans of chopped tomatoes; 350g firm tofu drained; ½ tsp kala namak (black salt); 2 tbsp nutritional yeast; 2 tbsp coriander chopped; crusty bread to serve (optional)

Vicki Smallwood

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

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Start the day with shakshuka, a classic brunch dish. A wonderful pan of tomatoes, assorted peppers, spices and tofu to replace the usual egg

Gluten free

High fibre

High protein

Low salt

Low sugar

Vegan

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Make this vegan shakshuka, then check out our vegan tofu scramble, vegan overnight oats and more vegan breakfast recipes. This recipe uses nutritional yeast as a great parmesan substitute. Read our guide for more information on what is nutritional yeast and where to buy it.

Ingredients

Nutrition

2 tbsp olive oil
1 large onion

chopped
1 green pepper

deseeded and cut into chunks
1 red pepper

deseeded and cut into chunks
1 orange pepper

deseeded and cut into chunks
2 garlic cloves

finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
a pinch of cayenne pepper

(optional)
2 x 400g cans of chopped tomatoes
350g firm tofu

drained
½ tsp kala namak (black salt)
2 tbsp nutritional yeast
2 tbsp coriander

chopped
crusty bread

to serve (optional)

Nutrition: per serving

kcal276

low
fat12.8g
saturates2g
carbs18g
sugars16.1g

low
fibre8.8g

high
protein17.7g

high
salt0.7g

low

Method

step 1

Pour the oil into a large lidded frying pan over a medium heat. Fry the onion, peppers and garlic for 6-8 mins or until softened. Stir in the spices and cook, stirring, for a further 1-2 mins. Mix in the tomatoes and simmer gently, stirring from time to time, for 5-10 mins or until reduced.
step 2

Meanwhile, crumble the drained tofu into a bowl. Add the kala namak and nutritional yeast, and mix well. Make six deep wells with the back of a spoon in the thickened tomato mixture, then pile the tofu into each one. Lower the heat, cover the pan and continue to cook for 4-5 mins or until the tofu is warmed through. Sprinkle over the coriander and serve with crusty bread, if you like, to mop up the juices.

Discover more vegan breakfast recipes

Authors

Vicki Smallwood

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