Bela I love making vegan shakshuka and I’m excited to share it with you. This dish uses silken tofu and colorful veggies. It’s a comforting meal that’s ready in under 45 minutes.
I use the Blacklock 4 Quart Deep Skillet With Lid from Lodge Cast Iron. It’s great for this recipe because it keeps heat well.
This vegan shakshuka is quick, easy, and full of flavor. It has aromatic spices, zesty garlic, and a rich tomato sauce. It’s perfect for breakfast, brunch, or dinner and everyone will love it.
What is Traditional Shakshuka and Its Origins
Shakshuka is a favorite dish from North Africa, loved in Middle Eastern cuisine. It’s made with eggs poached in a spicy tomato sauce. The sauce is flavored with cumin, paprika, and cayenne pepper. This dish has been a popular choice for breakfast or brunch in North Africa for a long time.
Cultural Significance in North African Cuisine
Shakshuka is a big part of North African food traditions. It’s a comfort food that brings people together, often at gatherings. Its bright colors and strong smells make it a feast for the senses. It’s enjoyed from morning to night, making it a versatile dish.
Traditional Ingredients and Preparation
The classic shakshuka recipe starts with ripe tomatoes, onions, garlic, and North African spices. Eggs are poached in the sauce, making the dish both tasty and beautiful. The recipe uses a 28-ounce can of tomatoes and six large eggs. The eggs cook for 5 to 8 minutes, keeping the yolks soft.
Shakshuka is also very nutritious. Each serving has about 146 calories. It’s packed with protein, healthy fats, and vitamins and minerals. This makes it a healthy and fulfilling meal.
“Shakshuka is a true testament to the rich culinary heritage of North Africa, blending the flavors of the Mediterranean with the spices and traditions of the region.”
Benefits of This Vegan Shakshuka Adaptation
I’m excited to share the benefits of this vegan shakshuka. It’s a high-protein eggless breakfast for those on a vegan nutrition diet. The tofu and “egg” mixture give it a similar taste and texture to the original.
This plant-based protein shakshuka is great for any meal. Enjoy it for breakfast, lunch, or dinner. The tomato sauce with spices is flavorful and nutritious, and you can adjust it to your liking.
This vegan shakshuka is perfect for meal prep. It makes several servings, so you can have a healthy eggless breakfast all week. It’s a great way to simplify mornings or impress your guests with a vegan dish.
This vegan shakshuka is not just versatile and convenient. It’s also full of nutrients. The veggies, tofu, and spices make it delicious and good for your health. Enjoy the rich flavors and the plant-based protein in this vegan adaptation.
Essential Ingredients for Plant-based Shakshuka Recipe
Making a tasty plant-based shakshuka starts with picking the right ingredients. Silken tofu is at the core, acting as our “egg” base. We use nutritional yeast and kala namak (black salt) for that eggy taste.
Tofu Egg Mixture Components
- Silken tofu – for a smooth, custard-like texture
- Nutritional yeast – to provide a savory, cheese-like taste
- Kala namak (black salt) – adds that perfect hint of sulfurous, egg-like aroma
- Chickpea flour (optional) – can be used to thicken the tofu mixture
Sauce and Seasoning Elements
The shakshuka sauce is made with tangy tomato sauce, diced tomatoes, and spices. Bell peppers, onions, and garlic add flavor. Cumin, paprika, and red pepper flakes give it warmth and smokiness.
| Ingredient | Quantity |
|---|---|
| Tomato sauce | 1 cup |
| Diced tomatoes | 1 (14 oz) can |
| Bell peppers, diced | 1 small |
| Onion, diced | 1 small |
| Garlic, minced | 3 cloves |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Red pepper flakes | 1/4 teaspoon |
Fresh Herbs and Garnishes
Chopped parsley or cilantro add a fresh touch. Vegan feta cheese and crusty bread are great extras.
Kitchen Equipment You’ll Need
To make this tasty plant-based shakshuka, you’ll need some important kitchen tools. First, a deep cast iron skillet or a deep skillet with lid is key. The cast iron skillet heats evenly and keeps heat well, perfect for this dish. You’ll also need a high-speed blender to mix the tofu just right.
Along with the main pots, you’ll need some basic tools. These include:
- Sharp knives for chopping veggies
- Cutting boards
- Measuring cups and spoons
- Spatula or wooden spoon for stirring
With these tools ready, you’re set to make a delicious vegan shakshuka at home.
“The cast iron skillet is the workhorse of my kitchen. It’s perfect for creating this plant-based shakshuka with its even heat distribution and excellent heat retention.”
Preparing the Perfect Tofu Egg Base
Making the tofu egg base is key to this tasty tofu shakshuka recipe. We blend silken tofu with special ingredients for the best texture and flavor.
Tips for Achieving the Right Texture
Getting the right texture is all about the liquid. Start by blending 300g of silken tofu until it’s smooth. Then, add nutritional yeast for a savory taste and a pinch of kala namak for a unique smell.
Adjust the consistency by adding plant-based milk or water. For a thinner mix, add more liquid. For a thicker base, use less. Blend until it’s silky and even.
Seasoning Secrets for Egg-like Flavor
Seasonings make this vegan egg base even better. Add garlic powder and onion powder for a savory taste. A squeeze of fresh lemon juice adds brightness.
With the right ingredients and blending, you’ll have a great tofu egg mix. It’s perfect for your plant-based shakshuka. Enjoy a comforting and protein-rich dish!
Creating the Flavorful Tomato Sauce Base
Making a great tomato sauce base is key for tasty plant-based shakshuka. Start by cooking diced onions, minced garlic, and sliced bell peppers in olive oil. Let them soften and get caramelized.
Next, add tomato paste and harissa paste for extra flavor. Then, mix in crushed tomatoes and water. Don’t forget to add cumin, paprika, salt, and black pepper for taste.
Let the sauce simmer for 10 to 15 minutes. Stir it now and then until it thickens. This way, the tomato sauce gets rich and flavorful, making the dish even better.
“The secret to a truly delicious shakshuka lies in the tomato sauce base. By sautéing the vegetables and spices, you unlock a world of flavor that sets the stage for the perfect plant-based version of this Middle Eastern classic.”
| Ingredient | Amount |
|---|---|
| Yellow Onion | 1 medium |
| Bell Pepper | 1 medium |
| Garlic Cloves | 2 |
| Olive Oil | 2 tablespoons |
| Tomato Paste | 2 tablespoons |
| Harissa Paste (optional) | 1 teaspoon |
| Crushed Tomatoes | 1 can |
| Water | 1/4 cup |
| Ground Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Kosher Salt | 1 teaspoon |
| Black Pepper | 1/2 teaspoon |
Step-by-Step Assembly and Cooking Process
Preparing the perfect plant-based shakshuka is a fun journey. It combines vibrant flavors and satisfying textures. Start by making wells in the tomato sauce base. Then, gently place the tofu “egg” mixture into these wells.
Let the flavors mix and the tofu set. Cover the pan and simmer for 5-10 minutes. Keep the temperature gentle to let the spices infuse the sauce.
Layering Techniques
The secret to a great vegan shakshuka is layering. Place the tofu egg mixture carefully into the tomato sauce wells. This way, each bite has the right mix of creamy “egg” and tangy sauce.
Cooking Time and Temperature Control
Getting the cooking temperature right is key. A gentle simmer lets flavors blend well. The cast iron skillet ensures even heat, preventing scorching or overcooking.
Follow these steps and watch your plant-based shakshuka come to life. It will impress everyone with its looks and taste. Enjoy this one-pan meal that celebrates simmer, cast iron cooking, and the joy of one-pan meals.
Serving Suggestions and Pairings
Enjoying vegan shakshuka is a treat! Serve it hot, topped with fresh herbs like parsley or cilantro. A crusty sourdough or baguette is perfect for dipping into the sauce.
For extra richness, add vegan feta cheese on top. Its salty taste pairs well with the tomatoes and spices. Sliced avocado adds a refreshing touch.
This dish is great for any meal. It goes well with a simple fresh herb salad or a hearty chickpea couscous salad. Feel free to mix things up and find your favorite combination!
“The combination of crusty bread, vegan feta, and fresh herbs takes this vegan shakshuka to new heights of deliciousness.”
This plant-based shakshuka will wow your guests. So, invite your friends, set the table, and enjoy this amazing dish together!
Storage and Reheating Instructions
Enjoying delicious plant-based shakshuka doesn’t have to end. You can keep the flavors going for days. It’s perfect for meal prep or leftovers.
Storing Leftover Shakshuka
Keep your vegan shakshuka fresh by storing leftovers in an airtight container. Do this for up to 3 days in the fridge. For meal prep, store the tomato sauce and tofu egg mixture separately. This keeps the tofu from getting soggy.
Reheating Shakshuka
Reheating your leftover shakshuka is easy. Warm it in a skillet over medium heat, stirring often, until hot. Or, reheat in the microwave in 30-second intervals until hot.
Freezing Shakshuka
Freeze your vegan shakshuka for up to 2 months. Cool it down first, then put it in an airtight container or freezer-safe bag. Thaw it in the fridge overnight before reheating.
These tips make it easy to meal prep, enjoy leftovers, or freeze your plant-based shakshuka. It’s a convenient and satisfying meal anytime.
| Nutritional Information (per serving) | Value |
|---|---|
| Calories | 281 |
| Sugar | 4g |
| Fat | 5g |
| Saturated Fat | 1g |
| Carbohydrates | 52g |
| Fiber | 13g |
| Protein | 16g |
The vegan shakshuka recipe was first published on October 18th, 2016. It was updated and republished on August 9th, 2022.
Health Benefits and Nutritional Information
This vegan shakshuka is packed with nutrients. Tomatoes and bell peppers give you lots of vitamins A and C. Onions and garlic have anti-inflammatory properties. Tofu, the main ingredient, is full of plant-based protein and amino acids.
This dish is also high in fiber and low in saturated fat. It has minerals from the veggies and spices too.
A single serving of this vegan shakshuka has 273 calories, 8g of carbohydrates, 17g of protein, and 14g of fat. The ingredients like olive oil, tomatoes, and eggs are great for your health and skin.
Olive oil is full of vitamin E, which fights free radicals and helps your skin. Tomatoes, when cooked, release more lycopene. This helps protect against aging and cancer. Vitamin C in tomatoes also helps keep your skin looking young.
Eggs are a complete protein, important for healthy skin, hair, and nails. They have folate, iron, zinc, selenium, vitamin D, B vitamins, choline, and lutein. Choline is key for skin, hair, and nail health.
This vegan shakshuka is not just tasty but also very nutritious. It’s a great addition to your diet. Enjoy it as a meal that boosts your overall health and well-being.
Recipe Variations and Customization Options
This vegan shakshuka recipe is super versatile. I enjoy trying out different spice levels and adding various vegetables. For a spicy twist, I add cayenne pepper or paprika. If I prefer a milder taste, I reduce the spices and let the veggies’ sweetness shine.
Vegetables can be changed up in many ways. The recipe uses onions, red bell peppers, and greens, but I also like adding zucchini, eggplant, or roasted cauliflower. It’s important to cut the veggies into small pieces so they cook evenly. Sometimes, I add vegan sausage or tofu for extra protein.
For those on a gluten-free diet, this recipe is easy to modify. You can serve it with gluten-free bread or enjoy it alone. The sauce and veggies are rich and filling. Try adding fresh herbs like cilantro, parsley, or basil to make it your own.
