This Vegan Shakshuka (or Shakshouka) is a quick and easy dish takes less than 45 minutes and is a flavourful and delicious breakfast or brunch! Vegan tofu eggs are cooked in flavourful tomato sauce and is sure to be a crowd pleaser! 

shakshuka in a cast iron skillet with parsley sprinkled over

Thanks to Lodge Cast Iron for sponsoring this blog post!  Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.

I had the pleasure of trying Vegan Shakshuka (or Shakshouka) in Israel a few years ago and haven’t stopped thinking about it since. What a treat. Saucy, creamy, loaded with flavour and a delicious vegan egg replacement. This re-creation is based on those delightful memories of the dish, and it’s pretty spot on. This Vegan Shakshuka makes for such a delightful breakfast or brunch and I hope will become a staple in your home! 

One thing that’s a staple in my home is for sure my Lodge Cast Iron skillets. I got my first cast iron over 6 years ago and let me tell you – LOVE at first sight. I seasoned it, took care of it, and use it constantly to this day. These cast iron pans are forever. 

So you can imagine how excited I was to do this collaboration with Lodge Cast Iron & to get two more skillets from Lodge’s Blacklock line which are a DREAM to use. For this Vegan Shakshuka, I’m using the Blacklock 4 Quart Deep Skillet With Lid. I love that it’s tripled seasoned so I was able to use this right out of the box! Probably what stood out the most to me was that it was lightweight! I know for a fact that alone will make me cook with it even more. 

I love how deep it is because I am surely making some deep dish pizza in it, and the lid is so helpful for stews and curries and dishes like this one. Since the cast iron does such an incredible job at insulating, you don’t need to place it in the oven to cook through the vegan eggs. I LOVE this because there’s no turning on your oven and getting your kitchen hot, or waiting on it to preheat either. If you want to check out this incredible skillet, you can find it here along with the triple seasoned 12-Inch Blacklock Skillet that I also picked up! 

Notes on the Ingredients

ingredients for making Vegan Shakshuka

Shakshuka is a North African dish that is traditionally made with eggs and tomato sauce and delicious seasonings. While this dish is not the traditional version, I did my best to pay homage to the traditional dish. 

  • Oil – you can use any oil!
  • Diced tomatoes – I prefer using canned diced tomatoes for ease & the liquids, but you can certainly use fresh. If you’re using fresh, ensure they’re nice and juicy and deep in colour.
  • Cumin, garlic & red pepper flakes – essential for that traditional flavour.
  • Onions – you can use white, yellow or purple onions. I recommend dicing  them.  
  • Bell pepper – traditionally also found  in Shakshuka, it adds a nice flavour and texture to the sauce.
ingredients for making a vegan tofu egg

  • Tofu eggs – I make an egg filling made with delicious seasonings and tofu. It really takes the dish over the top! Be sure to purchase medium, firm or extra firm tofu.
  • Parsley – I love using parsley, but you can also use cilantro!
  • Vegan feta cheese – I use my tofu feta cheese as a delicious topping! You can also use any store-bought vegan feta.

Step by Step Instructions 

onions and bell peppers cooking in a cast iron skillet

In your Blacklock 4 Quart Deep Skillet, over medium-high heat, heat the oil. Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.

mixture of vegan tofu eggs birds eye view in a blender

While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder and blend. Taste and adjust seasonings if necessary. Set aside until needed.

garlic, onions and bell peppers cooking in a cast iron skillet

Add the garlic and stir for about 2 minutes until fragrant.

step by step making of shakshuka adding in tomatoes

Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes. 

step by step adding vegan eggs to pan

Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.

Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set. 

step by step cooking of the vegan eggs

Remove from heat and top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!

Expert Tips & FAQ

  • You can prep the tofu egg mixture the day before or even a few days before! Just store it in your fridge, then bring to room temp for 30 minutes before you prepare the rest of the dish. 
  • This stores great in the fridge! To reheat use your microwave or your stovetop. 
  • You can also add a tablespoon of sugar if you find your tomatoes too acidic and want to balance it out.
  • Kala namak gives the tofu egg mixture a very “eggy” taste, so I highly recommend using it!
bread being scooped into vegan shakshkuka
shakshuka in a cast iron skillet with parsley sprinkled over

Vegan Shakshuka Recipe

Servings: 5 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
This Vegan Shakshuka (or Shakshouka) is a quick and easy dish takes less than 45 minutes and is a flavourful and delicious breakfast or brunch! Vegan tofu eggs are cooked in flavourful tomato sauce and is sure to be a crowd pleaser!
5 (from 25 ratings)
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Ingredients

  • 28 oz diced tomatoes, fresh or canned
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes, or more
  • 5 cloves garlic, peeled and chopped finely
  • 1 medium onion, finely diced
  • 1 medium bell pepper, finely diced
  • 1 tablespoon chopped parsley or oregano or herbs of your choice
  • ¼ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ cup vegan feta cheese, (add more or less if you want to)
  • parsley for garnish

Tofu Egg

  • 1 lb block of extra firm tofu, pressed for at least 30 minutes
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon sea salt
  • 3 tablespoons nutritional yeast
  • ¾ cup vegan milk
  • ½ teaspoon kala namak

Instructions 

  • In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.
  • Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
  • While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.
  • Add the garlic and stir for about 2 minutes until fragrant.
  • Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
  • Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
  • Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
  • Remove from heat and allow to cool until set (around 5 minutes at least as it'll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!

Notes

Expert Tips & FAQ
You can prep the tofu egg mixture the day before or even a few days before!
Just store it in your fridge, then bring to room temp for 30 minutes before you prepare the rest of the dish.
This stores well in the fridge! To reheat use your microwave or your stovetop.
You can also add a tablespoon of sugar if you find your tomatoes too acidic and want to balance it out.
Kala namak gives the tofu egg mixture a very “eggy” taste, so I highly recommend using it!
If you’re using fresh tomatoes, ensure they’re very juicy and keep all of that juice! 
Calories: 171kcal, Carbohydrates: 18g, Protein: 13g, Fat: 6g, Saturated Fat: 1g, Sodium: 480mg, Potassium: 515mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1015IU, Vitamin C: 48mg, Calcium: 246mg, Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: North African
Course: Breakfast
Author: Jessica Hylton