Slug: easy-vegan-shakshuka-recipe-elephantastic-vegan
Meta Description: This easy Vegan Shakshuka Recipe – Elephantastic Vegan is a flavorful, plant-based twist on the traditional dish, made with simple ingredients.
Alt text image: A hearty vegan shakshuka with vibrant tomatoes, peppers, and tofu in a rustic pan, garnished with fresh herbs.
Shakshuka, a savory and rich Middle Eastern dish, traditionally features poached eggs in a spiced tomato sauce. But don’t worry – you won’t miss the eggs in this vegan shakshuka! This version, inspired by Elephantastic Vegan, swaps the eggs for tofu and relies on a robust mixture of vegetables and aromatic spices to deliver incredible flavor. Whether you’re vegan or simply looking to add more plant-based meals to your routine, this dish is perfect for breakfast, brunch, or even dinner.
The Secret to a Great Vegan Shakshuka
The key to a delicious vegan shakshuka is building flavor in layers. It starts with sautéed onions and garlic, which form the base of the dish. Then, add bell peppers for sweetness, followed by ripe tomatoes, which form the rich, simmering sauce. To replace the eggs, tofu is crumbled into the sauce, absorbing the spices and creating a soft, egg-like texture. You’ll finish it off with fresh herbs, giving the dish a fragrant touch and a pop of color.
Let’s get cooking!
Ingredients You’ll Need
Before diving into the recipe, make sure you have the following ingredients ready:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- Salt and pepper to taste
- 1 block (14 oz) firm tofu, crumbled
- Fresh parsley or cilantro for garnish
- Crusty bread or pita, for serving
You can customize this recipe by adding your favorite veggies or even a bit of chili for heat. The spices in this vegan shakshuka are flexible, so feel free to adjust them to your liking.
How to Make Vegan Shakshuka – Step-by-Step Instructions
1. Heat the Oil and Sauté the Aromatics
In a large skillet or cast-iron pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it turns soft and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning the garlic.
2. Add the Peppers
Toss in the diced bell peppers (red and green), and sauté for about 5-7 minutes, until they begin to soften. Bell peppers not only add a nice texture but also a natural sweetness that balances the acidity of the tomatoes.
3. Spice It Up
Add the ground cumin, smoked paprika, and turmeric to the pan. These spices are essential for the deep, earthy flavor typical of shakshuka. Stir them well into the onion and pepper mixture to let them toast slightly, enhancing their flavors.
4. Add the Tomatoes
Pour in the crushed tomatoes, stirring everything together. Lower the heat to a simmer and let the sauce cook for about 10 minutes. This will give the flavors time to meld and the sauce to thicken slightly.
5. Crumble the Tofu
While the sauce is simmering, crumble the block of firm tofu with your hands into bite-sized chunks. You can also use a fork to break it down into smaller pieces if you prefer a finer texture. Add the crumbled tofu to the skillet, gently mixing it into the sauce. Let it simmer for another 5 minutes so the tofu absorbs the spices.
6. Taste and Adjust
Now’s the time to taste the shakshuka and adjust the seasoning. Add salt and pepper as needed, and if you want a bit more smokiness or spice, feel free to sprinkle in a bit more paprika or cumin.
7. Garnish and Serve
Once your shakshuka is perfectly seasoned, remove it from the heat and sprinkle generously with fresh parsley or cilantro for a burst of freshness. Serve hot with crusty bread or warm pita to soak up that flavorful sauce.
Why This Vegan Shakshuka Stands Out
This vegan shakshuka recipe is as close as it gets to the traditional version, without the eggs. The combination of warm spices, creamy tofu, and the natural sweetness of the peppers and tomatoes creates a dish that’s comforting yet vibrant. The smokiness from the paprika pairs perfectly with the slight acidity of the tomatoes, while the tofu adds texture and protein, making it a hearty, well-balanced meal.
You can also experiment with this recipe! If you’re in the mood for something spicy, add a pinch of cayenne or chili flakes to the sauce. Want a bit more texture? Try adding mushrooms or spinach along with the bell peppers. This shakshuka is versatile and perfect for customizing according to your preferences or what you have on hand.
Tips for Making the Best Vegan Shakshuka
- Use firm tofu: This will give you the closest texture to eggs, as it holds up well in the simmering sauce without getting too mushy.
- Don’t rush the sauce: Let the tomatoes simmer to deepen their flavor. This is a dish that benefits from a little patience.
- Serve immediately: Vegan shakshuka is best served fresh from the pan, while the sauce is still bubbling and the bread is ready to soak it all up.
- Make it ahead: You can prepare the sauce ahead of time and refrigerate it for up to two days. When ready to eat, simply heat it up, add the tofu, and serve.
FAQs about Vegan Shakshuka
Can I freeze vegan shakshuka?
Yes, you can freeze the shakshuka sauce (before adding tofu) for up to three months. When you’re ready to eat, thaw it, heat it up, and add the crumbled tofu just before serving.
What can I use instead of tofu?
If you don’t like tofu, you can substitute it with chickpeas or even vegan sausage. Both options provide protein and work well with the flavors of shakshuka.
Is this vegan shakshuka gluten-free?
Yes, the shakshuka itself is naturally gluten-free. Just be sure to serve it with gluten-free bread or pita.
How spicy is this dish?
This shakshuka is mildly spiced, but you can easily adjust the heat level by adding chili flakes or cayenne pepper if you want it spicier.
Can I add other vegetables?
Absolutely! Feel free to add any veggies you like, such as zucchini, spinach, or mushrooms, to bulk up the dish and add extra nutrients.
What’s the best way to serve shakshuka?
Shakshuka is typically served with crusty bread or pita, but you can also enjoy it over rice or quinoa for a more substantial meal.
Conclusion
This Vegan Shakshuka Recipe – Elephantastic Vegan is the perfect plant-based twist on a Middle Eastern classic. Packed with flavor, nutrients, and rich textures, it’s a dish that will impress both vegans and non-vegans alike. Whether you’re serving it for breakfast or dinner, this shakshuka is sure to become a favorite in your kitchen.