Vegan Shakshuka Recipe | Bold, Spiced, and 100% Plant-Based

Spiced tomato stew bubbling away, topped with creamy, plant-based “eggs” or tofu, and scooped up with warm, crusty bread—Vegan Shakshuka is the ultimate one-skillet comfort food. It’s bold, cozy, and packed with smoky, rich flavor. Traditional shakshuka uses eggs, but this version gets creative with tofu or creamy plant-based alternatives. Perfect for breakfast, brunch, or a savory dinner, this dish proves that vegan doesn’t mean boring.

Why You’ll Love This Dish

This shakshuka hits all the right notes—warm, filling, and full of depth.

• One pan, easy cleanup
• Naturally gluten-free (just mind your bread)
• Bold spices and rich tomato flavor
• Totally customizable—make it your own
• Makes great leftovers

Bonus: it looks fancy but takes just 30–40 minutes from start to finish!

What You’ll Need

Simple ingredients, big flavor payoff.

Base Ingredients

• 1 tablespoon olive oil
• 1 onion, finely diced
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chili flakes (optional)
• ½ teaspoon turmeric or coriander (optional)
• Salt and black pepper to taste
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• ½ cup water or veggie broth

For the Vegan “Eggs” (Choose One)

• Tofu option: ½ block firm tofu, crumbled or sliced into rounds
• Vegan egg alternative: prepared JUST Egg or chickpea flour batter (see below)
• Chickpea egg: mix ½ cup chickpea flour + ½ cup water + pinch of salt and turmeric

Finish with herbs, avocado, or plant-based yogurt on top for creamy contrast.

How to Make Vegan Shakshuka

One pan, easy process, BIG flavor.

Step 1: Sauté the Base

• Heat oil in a large skillet over medium heat
• Add onion and bell pepper and cook for 5–7 minutes until soft
• Stir in garlic and spices and cook 1 minute until fragrant

The smell right here? Unreal.

Step 2: Add Tomatoes

• Stir in tomato paste and crushed tomatoes
• Add water or broth, season with salt and pepper
• Simmer uncovered for 10–15 minutes until slightly thickened

Adjust seasoning as you go. You want a rich, deep sauce.

Step 3: Add Your Vegan “Eggs”

• Nestle tofu slices or crumbled tofu into the sauce
• OR spoon in dollops of chickpea batter
• Cover and cook for 8–10 minutes until set (if using chickpea batter)
• For store-bought vegan egg, cook as directed and add last-minute

It’s fine if the “eggs” don’t look perfect—rustic = delicious.

Step 4: Garnish and Serve

• Top with chopped parsley, cilantro, or fresh basil
• Add sliced avocado, chili oil, or dairy-free yogurt
• Serve with crusty bread, pita, or over rice/grains

Best eaten straight from the pan—spoons optional.

Tips for the Best Vegan Shakshuka

Want next-level flavor? Try these tips:

• Use smoked paprika for that signature warmth
• Don’t skip the tomato paste—it adds depth
• Use chickpea flour eggs if you want more protein
• Let the sauce reduce for a thick, rich texture
• Add a splash of lemon juice or vinegar at the end to brighten it up

Leftovers = even better the next day!

Fun Add-Ins and Variations

Make it your own with these upgrades:

Extra Veggies

• Spinach or kale (stir in near the end)
• Zucchini or eggplant (cook with the peppers)
• Mushrooms (adds umami!)

Creamy Touches

• Vegan feta or cream cheese on top
• Swirls of tahini or coconut cream
• Dairy-free yogurt or labneh alternatives

Spice It Up

• Jalapeños or harissa for heat
• Za’atar or Baharat for depth
• Lemon zest for a bright twist

Flavor is totally flexible—just keep that saucy base as your anchor.

What to Serve with Shakshuka

This dish is great on its own but even better with a few extras.

Great Pairings

• Toasted pita or crusty sourdough
• Warm couscous, quinoa, or brown rice
• Simple cucumber-tomato salad
• Roasted potatoes or crispy hash browns
• Pickled onions or olives for contrast

And of course—coffee, mint tea, or a brunchy mocktail.

Make Ahead, Store & Reheat

Yes, this is meal-prep friendly!

To Make Ahead

• Make the tomato base 1–2 days ahead and store in the fridge
• Add vegan eggs and toppings when ready to serve

Storing

• Store leftovers in an airtight container for up to 4 days
• Keep tofu/egg pieces in the sauce to stay juicy

Reheating

• Warm gently on the stove over medium heat
• Add a splash of water if the sauce has thickened too much
• Or microwave in short bursts, covered

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FAQs

1. What’s the best egg substitute for shakshuka?

Tofu is a great option—it mimics the creamy texture and soaks up flavor. You can also use chickpea flour (mixed with water and turmeric) to create dollops that cook like eggs. Store-bought vegan egg products like JUST Egg also work well for a more realistic “egg” vibe.

2. Can I make shakshuka without tofu or vegan eggs?

Absolutely! The tomato base is the star. You can serve it as-is, or add chickpeas, lentils, or sautéed mushrooms for protein and texture. It’s still super satisfying and full of flavor—even without any direct egg replacement.

3. Is vegan shakshuka gluten-free?

Yes, the base is naturally gluten-free. Just make sure to serve it with gluten-free bread or grains if needed. Also check that your store-bought vegan egg substitute is labeled gluten-free, as some may contain wheat ingredients.

4. Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to cook them down longer. Use 4–5 large ripe tomatoes, chopped. Add 1–2 tablespoons of tomato paste to boost flavor. Fresh tomatoes will give a lighter, more summery version, while canned ones make it richer and thicker.

5. How spicy is shakshuka?

It depends on your spice level! This recipe includes chili flakes for mild heat, but you can omit them or double up. For more heat, add fresh chilies or a spoonful of harissa. It’s easy to adjust and still tastes amazing at any spice level.

6. Can I freeze vegan shakshuka?

Yes! Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat on the stove with a splash of water. If using tofu or chickpea eggs, they’ll hold up well after freezing, too.

7. What’s the difference between shakshuka and huevos rancheros?

Both are saucy, spicy egg dishes, but shakshuka is North African/Middle Eastern and uses a tomato-pepper base with Mediterranean spices. Huevos rancheros is a Mexican dish with salsa, tortillas, and often beans. Similar comfort, different flavor worlds.

8. Can I add beans or lentils for more protein?

Yes! Stir in 1 cup of canned chickpeas, white beans, or cooked lentils with the tomato sauce. They’ll absorb the flavor beautifully and make it extra hearty. This is a great way to turn your shakshuka into a filling lunch or dinner.

9. Can I make mini shakshukas in ramekins?

Totally! Spoon the tomato sauce into oven-safe ramekins, add tofu or vegan eggs, and bake at 375°F for 10–15 minutes until set. It’s a cute, single-serve version—great for brunch parties or meal prep.

10. Is this recipe good for brunch or dinner?

Both! It’s a brunch classic, but the hearty flavors make it perfect for a cozy dinner too. Serve it with bread and a side salad and you’ve got a full, flavorful, fuss-free meal. It’s one of those dishes that works any time of day.