Invite your friends over and whip up this easy vegan shakshuka in just 30 minutes! Slices of silken tofu are simmered in a chunky, harissa-spiked tomato sauce for a low effort, flavourful brunch that feels special.
I have a confession to make: I’m actually kind of overwhelmed by the idea of having people over for a meal. I KNOW. It makes NO sense given that I’ve been a recipe developer for like 10 years.
I think it’s a holdover from my former type-A ness…like I want entertaining to be SO special that I freak out and can’t even. I want to be Martha but I’m not. But I like having friends over…so my coping mechanism is to keep it super low key.
And recipes like this crazy delicious vegan shakshuka are gold because they feel so effortful and delicious but actually come together in minutes. All you need is some crusty bread, coffee and maybe some seasonal fruit and it’s brunch.
I should also probably mention that you could totally whip this up for breakfast anytime…as long as you’ve got 30 minutes to spare. When I say easy, I mean it: a little bit of chopping and some simmering is all that is required. No “vegan eggs” to whip up… just simmer slices of milky soft or silken tofu right into the pan. The onions and peppers cook up all jammy and you don’t even need a ton of spices.
The first time I developed a recipe for shakshuka was for my one hit wonder of a cooking show and this recipe is just a slight variation on the Tunisian and Levantine classic (no eggs, obviously!).
Looking for more low effort, flavourful plant-based recipes? Grab a copy of my book Plant Magic!
Just few notes to help you make this vegan shakshuka the very best
As a dietitian, I’m never gonna forget about my special diet friends. Allergic to tofu? You could absolutely substitute chickpeas…go for it. Naturally vegan, dairy free and gluten free!
Heads up: the flavour of harissa varies wildly. Some are quite bland, others mild, others are POW. To ensure this is delicious for everyone, I made with a fairly bland and mild version.
Moral of the story? Always taste your harissa before using. If yours is super spicy, or super flavourful, start with just a teaspoon. You can always add more but it’s harder to pull it back.
More savoury tofu breakfast + brunch ideas:
- Satisfying crumbled tofu skillet (Low FODMAP)
- Spinach and Feta Tofu Scramble (vegan)
Easy Vegan Shakshuka with Silken Tofu
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion very thinly sliced into half moons
- 1 large red pepper thinly sliced
- 4 cloves garlic finely chopped
- 1 tablespoon harissa
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- ¾ teaspoon salt plus more for seasoning
- 28 ounce can whole tomatoes
- 14 ounce package silken tofu cut into slices
For serving, make it your own!
- cilantro minced
- kalamata olives oil cured are nice here too
- feta style cheese
- your fave sourdough bread or flatbread
Instructions
-
Heat the oil in a large skillet over medium heat. Add onions and peppers and sauté for 5 minutes, stirring occasionally.
-
Add 1/4 cup of water, and cook for 5 minutes more, stirring occasionally, until onions are tender and glossy and liquid is mostly absorbed.
-
Season well with salt and pepper. Add garlic, cumin, coriander and harissa, stirring constantly for 1 minute.
-
Add the canned tomatoes, crushing each tomato in your hands (carefully so it doesn’t splatter!). Add salt and sugar and stir to combine.
-
Add slices of tofu on top and let simmer for 10 minutes, without stirring. If it’s drying out, add 1-2 tablespoons of water.
-
Garnish with your favourite toppings and serve with bread!
Notes
Each serving has 10.5g of protein and 3.5 grams fibre. To boost it, use extra firm silken tofu if that’s available to your or add a can of chickpeas to the tomato sauce before adding the tofu!
The post Easy Vegan Shakshuka with Silken Tofu appeared first on Desiree Nielsen.
