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Vegan Shakshuka

Tomato season is around the corner, yay! It’s time for one of my absolute favorites: Shakshuka. This Middle Eastern dish is originally with sunny side eggs, but I veganized it by using creamy seasoned tofu. Let me know what you think. We love it!

🍽 Serves 4-5

🕘 45-50 minutes


  • 2 Tbsp vegan butter (I used Olivani)

  • 1 large onion (diced)

  • 2 yellow capsicums (sliced)

  • 2 Tbsp parsley

  • 2 Tbsp coriander (optional)

  • 2 Tbsp thyme

  • 1/2 Tbsp cumin powder

  • 2 bay leaves

  • 4 medium sized tomatoes (chopped)

  • 1 cup passata

  • 2 Tbsp raw sugar

  • 1 cup vegetable stock

  • Salt and pepper to taste


  • 1 block silk tofu

  • 2 Tbsp plant-based milk @sogoodnz

  • ½ tsp turmeric

  • 2 Tbsp nutritional yeast @realfooddirect

  • 1/4 tsp garlic powder

  • Salt, pepper


  1. Prepare all the ingredients.

  2. In a saucepan, melt vegan butter. Fry onion until golden. Add cumin, sugar, and herbs: coriander, parsley, thyme, and bay leaves. Mix well and fry for 2-3min. Add capsicum and stir until combined. Fry for another 5 min.

  3. Add tomatoes, passata and vegetable stock. Simmer for 15-20min.

  4. Prepare the tofu: In a food processor, place soft tofu, nutritional yeast, garlic powder, turmeric, plant-based milk. Blend all until smooth.

  5. Remove the lid, make some small wells, and scoop in the tofu egg mixture.

  6. Cook for another 10 min until the tofu egg mixture is set.

  7. Top with fresh coriander. Serve with sourdough bread.

  8. Enjoy!

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