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Vegan Shakshuka in pan square

White Bean Shakshuka

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.
Course Breakfast, Main Course
Cuisine Mediterranean
Keyword vegan shakshuka
Prep Time 10 minutes
Cook Time 30 minutes
Yields 4 servings
Calories 301 kcal
Author Dianne

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

  1. Cut your tofu into 8 slabs, about ½ inch thick. Cut each slab into two triangles.
  2. 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.
  3. 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.
  4. 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 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.