This vegan shakshuka is warming, delicious and so easy to make.
Shakshuka is a relatively simple dish. It’s essentially a stew made from tomatoes, peppers, fried eggs and spices. You cook everything in one big pan and serve it with some crusty bread – easy! Our recipe is a veganised version of shakshuka. We’ve replaced the fried egg with some tofu scramble and cashew cream, which adds a great umami flavour. The mix of spices, tomato, tofu scramble, and cashew cream is a dreamy combination. It’s not a completely authentic recipe, however, we can promise you it is delicious! The origins of shakshuka are still disputed to this day, but it’s thought to have come from the Maghreb, Ottoman Empire or Yemen. It has been eaten primarily in Northern African countries, with the dish originally being cooked with meat, before becoming what it is today.
This a great dish for sharing
This dish is so easy to make! We’re very happy to cook this just for ourselves on a Sunday morning. However, this dish really is a crowd-pleaser and something that can bring people together. It’s best when shared. Just place it down in the middle of the table and let everyone dig in! If you are cooking for just one or two, you can make the full-sized batch for 4 and it will keep in the fridge. You can keep it to enjoy the next day. One of our favourite ways to use the leftovers is to have it on top of toast. It’s basically Middle Eastern beans on toast!
Our vegan shakshuka recipe is full of protein
This is one of those meals that will really set you up for the day. It’s got beans, nuts and tofu in, making it a protein-packed meal. If you’re not that into tofu, but would still enjoy that eggy umami flavour, then Shakshuka is great! The vegan tofu scramble is only one element of the dish, and it’s the perfect replacement for the shakshuka fried/poached egg. The tofu scramble that we use here is very similar to some of our other recipes, like our Vegan Tofu & Sweet Potato Scramble on Toast. In this recipe, however, we’ve switched over to using silken tofu. We prefer the texture to firm tofu, making it a better swap. If you’ve only got firm tofu in the fridge though, the tofu scramble recipe will still work great with a little extra liquid (2-3 tbsp of almond or oat milk would work great).
Simple Vegan Shakshuka With Easy Tofu Scramble
- 1 tbsp oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 red pepper chopped into small chunks
- 1 can plum tomatoes
- 1 can butter beans with liquid (don't drain)
- 1 tbsp tomato puree
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chilli powder
- 1 tsp dried coriander
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1 large handful fresh parsley roughly chopped
- 100 g spinach
- 50 g cashews
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp cider vinegar
- 2 tbsp water
- 1/2 tbsp dairy-free butter
- 1 carton silken tofu 300g
- 2 tbsp nutritional yeast
- 1 tsp onion granules
- 1/2 tsp garlic granules
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
- sumac to garnish
- fresh parsley to garnish
- 4 thick slices crusty bread
- Add boiling water to a small saucepan then keep on medium heat on the hob. Add the cashews to soak for around 20 minutes, so that they’re soft enough to blend.
- Heat the oil in a large frying pan or skillet. Add in the onion and garlic and cook for a few minutes until soft. Then add in the chopped red pepper and cook for a few minutes. Next, add in the tinned tomatoes and gently squish them with a spoon to break them apart. Now add in the tin of butter beans, with liquid and the tomato puree. Stir and simmer for 10 minutes.
- Now add in the spices and herbs: smoked paprika, cumin, chilli powder, dried coriander, dried oregano, salt and pepper. Stir and simmer on low heat for 5 minutes.
- Whilst the shakshuka is cooking, make the scrambled tofu. Heat the dairy-free butter in a small frying fan. Then add the silken tofu, nutritional yeast, onion & garlic granules, turmeric, salt and pepper and cook on medium heat, stirring regularly. Leave to one side.
- Next, make the cashew cream. Drain the cashews and add them to a blender with the nutritional yeast, salt, pepper and cider vinegar. Blend until smooth.
- Come back to the big pan of shakshuka and add in the fresh parsley and spinach, stir and cook for a few minutes until the spinach has wilted.
- To Serve: Turn off the heat, then, using the back of a spoon, create small wells in the shakshuka for the vegan 'egg' to sit. Add spoonfuls of the tofu scramble to the little wells, then a spoonful of the cashew cream on top. Finally, sprinkle the whole dish with sumac and fresh parsley and serve with crusty bread.
- 20.1g protein
- 46.8g carbs
- 13.9g fat
If you’d like to pin this recipe to Pinterest, you’re welcome to use this image below, thank you!
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