Easy Vegan Shakshuka with Silken Tofu and Vegan Feta

If you’ve never had shakshuka before, you’re about to become obsessed. Traditional shakshuka is a Mediterranean dish of eggs poached in a spicy tomato and bell pepper sauce. This vegan version swaps the eggs for dollops of silken tofu and crumbled vegan feta, and honestly, I don’t think you’ll miss a thing.

This dish is super unique and surprisingly simple to make. The whole thing comes together in one cast iron skillet in about 20 minutes. The sauce is just fire roasted tomatoes, onion, bell pepper, garlic, and spices. You let it simmer, spoon in the silken tofu, scatter some vegan feta on top, and finish it in the oven for a few minutes until everything is bubbly and perfect.

The silken tofu melts into these soft, creamy pockets throughout the sauce that mimic the texture of poached eggs in a way that actually works. The vegan feta adds a salty, tangy bite that cuts through the richness of the tomatoes. And the fresh basil on top brings everything together.

Serve it straight from the skillet with some crusty bread for scooping. I toasted ciabatta and rubbed a bit of fresh garlic on it, which I highly recommend. This is the kind of meal you eat standing around the kitchen with someone you love, tearing off pieces of bread and dipping until the pan is empty.

It’s perfect for breakfast, Sunday brunch, or as an appetizer when you want to impress someone without spending hours in the kitchen.

What You’ll Need

For the shakshuka:

• 1 can fire roasted tomatoes
• 1/2 yellow onion, diced
• 1 red bell pepper, chopped
• 3-4 cloves garlic, minced
• Cumin to taste
• Red pepper flakes to taste
• Salt and pepper to taste
• 1 package silken tofu
• Vegan feta (I use Follow Your Heart)
• Fresh basil for topping

For serving:

• Your favorite crusty bread (I used ciabatta, toasted and rubbed with fresh garlic)

How to Make It

1. Dice your onion and chop your bell pepper. Add them to a cast iron skillet with a little oil and saute on medium heat for about 5 minutes, until the onions become translucent.
2. Add the can of fire roasted tomatoes and your seasonings: garlic, cumin, red pepper flakes, salt, and pepper. Stir everything together and let it simmer for a few minutes. Taste and adjust the seasoning as you go.
3. Use a spoon to scoop dollops of silken tofu on top of the sauce. Try to distribute them evenly and keep them roughly the same size.
4. Crumble vegan feta over the top.
5. Transfer the skillet to the oven at 450 degrees for 7-10 minutes until everything is bubbly.
6. Pull it out, top with fresh basil and extra red pepper flakes, and serve with toasted garlic bread.

Tips

• Fire roasted tomatoes make a difference here. They have a smokier, deeper flavor than regular canned tomatoes. If you can’t find them, regular diced tomatoes work but add a pinch of smoked paprika.
• Silken tofu is the key. Don’t use firm or extra firm for this recipe. You want the soft, creamy texture that mimics poached eggs.
• A cast iron skillet is ideal because it goes from stovetop to oven. If you don’t have one, use an oven-safe pan.
• The garlic bread situation is not optional. Toast your bread, cut a clove of garlic in half, and rub the cut side across the warm bread. It’s a game changer.
• This recipe scales easily. Double everything for a bigger crowd and use a larger skillet.

FAQ

What is shakshuka? Shakshuka is a North African and Middle Eastern dish traditionally made with eggs poached in a spiced tomato sauce with peppers and onions. It’s popular throughout Mediterranean cuisine and is usually served for breakfast or brunch with crusty bread.

How do you veganize shakshuka? Swap the eggs for dollops of silken tofu, which has a similar soft, creamy texture when heated. Add vegan feta for the salty, tangy element. Everything else in traditional shakshuka is already plant-based.

What type of tofu should I use for vegan shakshuka? Silken tofu only. Firm or extra firm tofu won’t give you the right texture. You want those soft, egg-like pockets in the sauce. Scoop it with a spoon rather than slicing it so it has an organic, imperfect shape.

Can I make this ahead of time? You can make the tomato sauce ahead and refrigerate it. When you’re ready to serve, reheat the sauce on the stovetop, add the tofu and feta, and finish in the oven. The bread should be toasted fresh.

What do you serve with shakshuka? Crusty bread is the classic pairing. Ciabatta, sourdough, or pita all work great. Some people serve it with rice or over couscous for a heartier meal.