Vegan Shakshouka
Elevate your breakfast or brunch game with this vibrant Vegan Shakshouka recipe—a plant-based twist on the classic Middle Eastern dish. Packed with bold flavors of cumin, paprika, and chili powder, this hearty tomato stew is layered with sautéed onions, red bell peppers, and tender spinach. Instead of eggs, firm tofu seasoned with nutritional yeast and turmeric takes center stage, offering a protein-rich and satisfying alternative. Perfectly simmered in a fragrant tomato sauce and finished with a sprinkle of fresh parsley, this vegan shakshouka is both wholesome and comforting. Ready in under 45 minutes, it’s an ideal one-pan meal that’s perfect for serving a crowd. Pair with crusty bread or pita for dipping and enjoy a flavorful, dairy-free breakfast or dinner that will impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 1 red bell pepper
- 4 garlic cloves
- 28 ounces canned whole tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach leaves
- 14 ounces firm tofu
- 2 tablespoons nutritional yeast
- 0.25 teaspoon turmeric powder
- 2 tablespoons fresh parsley
Instructions
Dice the onion and bell pepper, and mince the garlic cloves.
Heat olive oil in a large skillet or frying pan over medium heat.
Add chopped onion and bell pepper to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Pour the canned tomatoes (with juice) into the skillet and break them down using a spoon.
Stir in the tomato paste, cumin, paprika, chili powder, salt, and black pepper.
Let the mixture simmer for about 10 minutes on low heat, stirring occasionally.
Crumble the tofu into a bowl and mix in nutritional yeast and turmeric until the tofu is well-coated.
Add the tofu and spinach to the tomato sauce, creating small wells for the tofu.
Cover the skillet and cook for an additional 10 minutes until the tofu is heated and the spinach is wilted.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 40.3 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3098 mg | 238% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
