If you’ve never had shakshuka before, you’re about to become obsessed. This easy vegan shakshuka replaces traditional eggs with creamy spoonfuls of silken tofu and tangy vegan feta. It cooks in one oven-safe skillet and is ready in about 30 minutes.
Shakshuka has roots in North Africa and the Maghreb and has become popular throughout the Middle East and Mediterranean region. Traditional versions poach eggs in a warmly spiced tomato and pepper sauce. Here, silken tofu creates soft, creamy pockets that work beautifully in place of the eggs.
The sauce is rich with fire-roasted tomatoes, onion, bell pepper, garlic, cumin, and red pepper flakes. Vegan feta adds a salty bite, while fresh basil brightens the whole skillet. Serve it straight from the pan with toasted ciabatta, sourdough, or pita for scooping.
Why You’ll Love This Vegan Shakshuka
- One-pan preparation: The sauce starts on the stovetop and finishes in the same oven-safe skillet.
- Soft, creamy texture: Silken tofu warms into tender pockets that complement the chunky tomato sauce.
- Flexible enough for any meal: Serve it for breakfast, brunch, lunch, or an easy dinner.
- Ready in about 30 minutes: It feels special without requiring hours in the kitchen.
Vegan Shakshuka Ingredient Notes
Fire-roasted tomatoes give the sauce a deeper, smokier flavor. Regular diced tomatoes also work; add a pinch of smoked paprika if you want to replace some of that smokiness.
Silken tofu is essential for the soft texture in this recipe. Firm or extra-firm tofu will not create the same creamy result. Spoon the tofu into the sauce in loose, organic shapes rather than cutting it into cubes.
Vegan feta adds saltiness and tang. I use Follow Your Heart Dairy-Free Feta Crumbles, but your favorite brand will work.
How It Comes Together
Start by sautéing the onion and bell pepper in an oven-safe skillet. Add the garlic, tomatoes, and seasonings, then let the sauce simmer briefly so the flavors can develop. Spoon the silken tofu over the tomato mixture, scatter vegan feta on top, and finish the skillet in a preheated 450°F oven until hot and bubbly. The printable recipe card below contains the complete ingredient list and step-by-step directions.
Substitutions and Variations
- No fire-roasted tomatoes? Use regular diced tomatoes and add smoked paprika to taste.
- No cast-iron skillet? Any oven-safe skillet will work. If your pan is not oven-safe, transfer the sauce to a baking dish before adding the tofu and feta.
- Adjust the heat: Use fewer red pepper flakes for a milder shakshuka or add more for extra spice.
- Change the topping: If you do not have vegan feta, finish the skillet with chopped herbs, a spoonful of dairy-free yogurt, or a drizzle of tahini.
What to Serve With Vegan Shakshuka
Crusty bread is the classic choice because it soaks up the spiced tomato sauce. I especially like toasted ciabatta rubbed with the cut side of a fresh garlic clove. Sourdough, pita, rice, or couscous also work well. For another satisfying tofu-based meal, try my high-protein tofu toast.
Storage and Reheating
Store leftover shakshuka in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave until warmed through. The tomato sauce can also be prepared ahead; reheat it on the stovetop, add the tofu and feta, and finish the dish in the oven just before serving. Toast the bread fresh for the best texture.
Vegan Shakshuka FAQ
What is shakshuka?
Shakshuka is a North African and Maghrebi dish of eggs cooked in a spiced tomato sauce with peppers and onions. Variations are now popular throughout the Middle East and Mediterranean region and are often served with bread for breakfast or brunch.
How do you make shakshuka vegan?
Replace the eggs with spoonfuls of silken tofu for a soft, creamy texture. Vegan feta adds a salty, tangy contrast to the tomato sauce. Check packaged ingredients if needed, since individual shakshuka variations may include non-vegan additions.
What type of tofu should I use for vegan shakshuka?
Use silken tofu. Firm or extra-firm tofu will not provide the same soft texture. Scoop it gently with a spoon rather than slicing it into cubes.
Can I make vegan shakshuka ahead of time?
Yes. Prepare and refrigerate the tomato sauce in advance. When you are ready to serve, reheat the sauce on the stovetop, add the tofu and feta, and finish it in the oven. Toast the bread just before serving.
What do you serve with shakshuka?
Serve shakshuka with ciabatta, sourdough, pita, or another crusty bread. Rice or couscous can turn it into a heartier meal.
Easy Vegan Shakshuka with Silken Tofu and Vegan Feta
Ingredients
For the shakshuka:
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion diced
- 1 red bell pepper chopped
- 3 to 4 cloves garlic minced
- 1 can fire-roasted diced tomatoes 14.5 ounces
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes plus more for serving
- Salt and black pepper to taste
- 16 ounces silken tofu
- 8 ounces vegan feta such as Follow Your Heart
- 1/4 cup fresh basil leaves
- 4 slices crusty bread such as ciabatta or sourdough
- 1 clove fresh garlic for rubbing on toast
Instructions
- Preheat the oven to 450°F. Dice the onion and chop the bell pepper. Add them to a cast-iron or other oven-safe skillet with a little oil and sauté over medium heat for about 5 minutes, until the onion is translucent.
- Add fire roasted tomatoes, garlic, cumin, red pepper flakes, salt, and pepper. Stir and let simmer for a few minutes. Taste and adjust seasoning.
- Use a spoon to scoop dollops of silken tofu evenly on top of the sauce.
- Crumble vegan feta over the top.
- Transfer skillet to the oven at 450 degrees for 7-10 minutes until bubbly.
- Top with fresh basil and extra red pepper flakes. Serve with toasted garlic bread.
