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Simple Vegan Shakshuka With Easy Tofu Scramble

Our vegan shakshuka is simple, warming and delicious. The mix of spices, tomato and umami tofu scramble and cashew cream is a dreamy vegan brunch combo.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 4
Calories: 400kcal



  • 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

Cashew cream

  • 50 g cashews
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp cider vinegar
  • 2 tbsp water

Scrambled tofu

  • 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

Serving suggestions

  • 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.


Nutritional info:

  • 20.1g protein
  • 46.8g carbs
  • 13.9g fat
*calories and nutritional information are estimated per serving (including bread)