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Easy vegan shakshuka with silken tofu and vegan feta in a cast iron skillet, topped with fresh herbs and colorful bell peppers in a rich tomato sauce

Easy Vegan Shakshuka with Silken Tofu and Vegan Feta

A one-pan vegan shakshuka with fire-roasted tomatoes, creamy silken tofu, vegan feta, bell pepper, and warm spices, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings

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.