Vegan Shakshouka

Experience a hearty and flavorful twist on a Middle Eastern classic with this Vegan Shakshouka! Packed with vibrant tomatoes, tender baby spinach, and perfectly spiced crumbled tofu, this plant-based version of the beloved dish skips the eggs while delivering all the rich, comforting flavors you crave. A fragrant tomato sauce infused with cumin, paprika, and a hint of chili powder forms the base, while tofu seasoned with nutritional yeast and turmeric adds a protein-rich, golden topping. Easy to prepare in just 45 minutes, this one-pan meal is perfect for breakfast, brunch, or a light dinner. Garnished with fresh parsley and best served with warm crusty bread, this vegan shakshouka is a crowd-pleaser that proves plant-based eating can be both satisfying and delicious.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 1 red bell pepper
• 4 garlic cloves
• 28 ounces canned whole tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach leaves
• 14 ounces firm tofu
• 2 tablespoons nutritional yeast
• 0.25 teaspoon turmeric powder
• 2 tablespoons fresh parsley

Directions

Step 1

Dice the onion and bell pepper, and mince the garlic cloves.

Step 2

Heat olive oil in a large skillet or frying pan over medium heat.

Step 3

Add chopped onion and bell pepper to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Pour the canned tomatoes (with juice) into the skillet and break them down using a spoon.

Step 6

Stir in the tomato paste, cumin, paprika, chili powder, salt, and black pepper.

Step 7

Let the mixture simmer for about 10 minutes on low heat, stirring occasionally.

Step 8

Crumble the tofu into a bowl and mix in nutritional yeast and turmeric until the tofu is well-coated.

Step 9

Add the tofu and spinach to the tomato sauce, creating small wells for the tofu.

Step 10

Cover the skillet and cook for an additional 10 minutes until the tofu is heated and the spinach is wilted.

Step 11

Garnish with freshly chopped parsley and serve hot.

Nutrition Facts

Serving size	(1564.3g)

Amount per serving	% Daily Value*
Calories	1124.0

Total Fat 72.6g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 9.5g
Cholesterol 15.9mg	0%
Sodium 3567.3mg	0%
Total Carbohydrate 72.9g	0%
Dietary Fiber 30.3g	0%
Total Sugars 41.2g
Protein 61.5g	0%

Vitamin D 0IU	0%
Calcium 980.1mg	0%
Iron 17.2mg	0%
Potassium 3504.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 20.7%

Carbs: 24.5%