Vegan Shakshuka, made with tofu and white beans, is an easy to make meal. It’s perfect for dinner on busy weeknights, but it’s great for Sunday breakfast, too. This recipe is from my new cookbook The Big Book of Vegan Cooking. It’s vegan and gluten-free.
What is Shakshuka?
Shakshuka, or Shakshouka, is a dish consisting of poached eggs in tomato sauce with peppers, onions, garlic, and spices. We tend to think of it as a Mediterranean meal, but it’s thought to have originated in the Ottoman Empire and then spread from the Middle East and North Africa to Spain.
Because of the eggs, it ends up on breakfast menus, but it’s a dinner dish in some cultures.
It’s really easy to veganize shakshuka using tofu instead of eggs. Some vegan versions include beans, which is what I’ve done here. I really wanted to add a little oomph to the sauce. I’ve also included a little spinach for color.
How to Make Vegan Shakshuka
This recipe is super easy to make!
- First you cut your tofu into 8 slabs, about ½ inch thick. And then you cut each slab into two triangles.
- You cook the tofu in a pan over medium-high for 5 minutes, or until the pieces have browned slightly. Then you flip the pieces and cook them for another 5 minutes. You transfer the pieces to a plate and set them aside.
- In the same pan, you then cook the onion for about 5 minutes.
- Then you add the bell pepper and garlic and cook for 5 more minutes, until they begin to soften.
- Next you stir in the tomatoes, beans, spinach, and spices.
- You add the tofu back to the pan and bring the mixture to a simmer.
- Cook your shakshuka for about 10 minutes, until the tomatoes have thickened slightly. Top your dish with chopped parsley and serve!
The Big Book of Vegan Cooking
My newest cookbook, The Big Book of Vegan Cooking, is due in stores on February 23rd, and I’m super excited to share it with you today!
The Big Book of Vegan Cooking has 175—yes, 175!—recipes. I’ve included a few easy recipes for those new to plant-based cooking and a bunch of veganized omnivore favorites, as well as some fun dishes I created myself. With the exception of maybe miso and nutritional yeast, most of the ingredients I used are easy to find in most grocery stores.
In addition to recipes, I’ve included lists of ingredients and equipment to have on hand, as well as tips on how to go vegan, for those who are new to this way of life. I’ve also included a starter menu plan and sample party menus.
This White Bean Shakshuka is one of my favorites, but I also really love the Broccoli Bac’Un Pizza, Popcorn Tofu, and Miso Glazed Eggplant. I may have developed a slight addiction to the Ooey-Gooey Magic Cookie Bars, and I can get enough of the Spicy Tahini Dressing. Heck, I really love all 175 recipes!
When I started writing the book, I had a special request to veganize the bacon chicken ranch sandwich. I’ve been vegan so long that I didn’t even know it was a thing. I did my research and then created a sandwich made with seitan and tempeh that’s so good, I don’t know how I lived without it for so long!
One of my favorite meals used to be Penne à la Vodka, which I discovered shortly before going vegan. (I’ve been vegan for a long time, you guys.) Dairy-free versions exist, but I haven’t been happy with most of them, so I created my own.
I have a chapter full of DIY pantry basics, so you can make you’re on almond milk, ranch dressing, and seitan, if you feel so inclined.
Chapters in The Big Book of Vegan Cooking include:
- Rise and Shine: Breakfast and Brunch
- Snack Attack: Snacks, Small Plates, and Sides
- Lettuce Eat: Salads and Slaws
- Bowls of Comfort: Soups, Stews, and Chilis
- Lunch Break: Sandwiches, Wraps, and Bowls
- Eat Your Veggies: Vegetable Mains
- Spill the Beans: Legume and Grain Mains
- Use Your Noodle: Pasta and Noodle Mains
- Treat Yo’self: Desserts and Sweets
- Do It Yourself: Homemade Sauces and Staples
I hope you’ll enjoy cooking from The Big Book of Vegan Cooking as much as I enjoyed writing it!
White Bean Shakshuka
- 1 (14-ounce) container extra firm tofu drained and pressed
- 5 teaspoons neutral-flavored vegetable oil divided
- ½ cup diced yellow onion (about ½ onion)
- 2 garlic cloves minced
- 1 red bell pepper seeded and diced
- 1 (28) ounce can crushed tomatoes
- 1 (14-ounce) can navy beans rinsed and drained
- 2 cups loosely packed baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley leaves
Cut your tofu into 8 slabs, about ½ inch thick. Cut each slab into two triangles.
In a large pan over medium-high heat, heat 2 teaspoons of the oil until it shimmers. Add the tofu and cook undisturbed for 5 minutes, or until browned slightly. Flip the pieces, add another teaspoon of oil to the pan, and cook for another 5 minutes. Transfer the cooked tofu to a plate and set aside.
In the same pan, heat the remaining oil over medium-high heat. Add the onion and cook for 5 minutes, until it begins to soften. Add the bell pepper and garlic and cook, stirring occasionally, for 5 more minutes, until they begin soften.
Stir in the tomatoes, beans, spinach, cumin, paprika, oregano, coriander, salt, and pepper. Add the tofu back to the pan and bring to a simmer. Cook for about 10 minutes, until the tomatoes have thickened slightly. Top with the chopped parsley.
Recipe reprinted with permission from The Big Book of Vegan Cooking by Dianne Wenz, published by Rockridge Press. Copyright © 2021 by Callisto Media, Inc. All rights reserved.
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I have a copy of The Big Book of Vegan Cooking for one lucky reader this week! Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight EST on February 21st. Good luck!