Vegan Shakshuka
Dive into the vibrant flavors of this hearty Vegan Shakshuka, a plant-based twist on the popular Middle Eastern classic. Packed with protein-rich crumbled tofu seasoned with turmeric and nutritional yeast, this recipe replicates the creamy texture of traditional shakshuka “eggs” while keeping it entirely vegan. The bold tomato base is infused with aromatic spices like cumin, smoked paprika, and a hint of red pepper flakes for just the right amount of heat. Fresh spinach and a garnish of chopped parsley add a burst of color and nutrients, making this dish as nutritious as it is flavorful. Ready in just 40 minutes, this one-pan meal is perfect for breakfast, brunch, or dinner and pairs beautifully with crusty bread or fluffy quinoa for a complete, satisfying meal. Whether you’re a long-time shakshuka fan or trying it for the first time, this easy vegan recipe is sure to impress!
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 1 teaspoon Turmeric powder
- 2 tablespoons Nutritional yeast
- 2 tablespoons Olive oil
- 1 piece Medium onion, diced
- 1 piece Red bell pepper, diced
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Crushed red pepper flakes
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Spinach
Instructions
1. Begin by preparing the tofu. Press the tofu to remove excess water and then crumble it into small pieces that resemble scrambled eggs.
2. Season the crumbled tofu with turmeric powder and nutritional yeast. Stir to combine and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until the onion is translucent, about 5 minutes.
4. Stir in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes. Cook for about 1 minute, until the spices are fragrant.
5. Add the canned crushed tomatoes and tomato paste to the skillet, stirring to combine. Season with salt and black pepper.
6. Reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
7. Gently fold the seasoned crumbled tofu and spinach into the tomato mixture, covering the skillet and cooking for an additional 5 minutes until the spinach is wilted.
8. Taste and adjust seasoning if necessary.
9. Serve the Vegan Shakshuka hot, garnished with fresh parsley. It pairs well with crusty bread or a side of quinoa.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 31.5 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1822 mg | 140% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3687 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.
