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    Home » Recipes » Vegan Recipes

    Vegan Shakshuka from The Big Book of Vegan Cooking

    Published: Feb 14, 2021 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    Vegan Shakshuka with text overlay
    Vegan Shakshuka with The Big Book of Vegan Cooking
    two bowls of Vegan Shakshuka overhead with text overlay

    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.

    Vegan Shakshuka in pan with text overlay

    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.

    two bowls of Vegan Shakshuka overhead

    Vegan Shakshuka

    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.

    crushed tomatoes, navy beans, spices, tofu, onion, garlic, parsley, spinach

    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!

    Watch me make shakshuka on Jane Unchained News's LunchBreakLIVE!

    cutting tofu
    cooking tofu and tomato sauce collage
    The Big Book of Vegan Cooking

    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.

    two bowls of shakshuka overhead

    The Recipes

    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!

    bowls of Vegan Shakshuka with pepper and parsley

    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!

    Vegan Shakshuka in bowl close up with tomatoes in background

    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.

    Pan with The Big Book of Vegan Cooking, tomatoes, parsley, garlic, and a pepper

    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!

    Pan with tofu and tomatoes
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    Vegan Shakshuka in pan square

    White Bean Shakshuka

    Dianne
    Shakshuka is a Mediterranean dish that consists of eggs poached in a sauce of tomatoes, peppers, and onion. It’s something that’s easily veganized using tofu. I’ve also added some beans here, because that’s how I roll. It’s often served for breakfast, but it’s a dinner dish in some countries. You can think of it as brinner, if you like. Serve it as is or with cooked rice or roasted potatoes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Breakfast, Main Course
    Cuisine Mediterranean
    Servings 4 servings
    Calories 301 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    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.
    Calories: 301kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Dianne with Shakshuka

    If you enjoyed this Vegan Shakshuka, you might also like:

    • Tofu Benedict
    • No-Huevos Rancheros
    • The Vegan Roman Tofu Scramble
    • Kung Pao Tofu with Broccoli

    pan with shakshuka horizontal
    « 20+ Vegan Date Night Recipes
    Chickpea Peanut Stew »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Sue

      February 15, 2021 at 9:01 am

      Congrats on the new book Dianne! My current favorite meal is a tempeh Reuben! I love your book cover photo.

    2. Dianne

      February 15, 2021 at 10:26 am

      Thank you, Sue!

    3. Susan

      February 15, 2021 at 2:44 pm

      Congrats on the new book! My favorite vegan meal right now is tofu scramble, so quick and easy to make with whatever is on hand!

    4. Rusty M

      February 15, 2021 at 3:38 pm

      Believe it or not, right now my favorite is Shakshuka! I love it over hash browns also.

    5. Dianne

      February 15, 2021 at 3:39 pm

      Thank you, Susan!

    6. Dianne

      February 15, 2021 at 3:39 pm

      How fortuitous!

    7. Piper

      February 15, 2021 at 8:18 pm

      My fave vegan go to meal is tacos or burritos, however that chicken sandwich you describe sounds awesome and might take over as a new favorite!! Congrats on the new book!

    8. Dianne

      February 16, 2021 at 10:00 am

      Thanks! I hope you get a chance to try the sandwich!

    9. Lydia Claire

      February 16, 2021 at 1:51 pm

      Pad Thai! OMG my favorite! But it needs to be with a tamarind based sauce, not the red one.

    10. Corrine

      February 16, 2021 at 1:55 pm

      My favorite is a juicy vegan burger with all the fixings.

    11. Valerie

      February 16, 2021 at 2:42 pm

      My favorite vegan meal is chili. Yum!

    12. Karen D

      February 18, 2021 at 1:10 pm

      Bean burrito with fresh salsaa `& guacamo;le.

      Congratulations!

    13. Dianne

      February 18, 2021 at 1:32 pm

      Thank you, Karen!

    14. Cassandra D

      February 21, 2021 at 1:59 pm

      5 stars
      Vegetable Paella.

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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