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Vegan Shakshuka with Tofu and Black Beans Recipe (Gluten Free)

This Vegan Shakshuka with tofu and black beans is a healthy delicious plant based breakfast – high protein, vegetarian, and SO yummy!  These hearty vegan breakfast beans are a delicious way to start the day. Serve with naan, garlic toast, or in a breakfast wrap to rise and shine.

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

This vegan shakshuka was such a delicious and hearty weekend brunch recipe! I made this one morning when I had leftover black beans, and decided to get a little creative. I spiced the black beans, sautéed them with vegetables, and added in a few dollops of tofu scramble. Top with salsa verde and dig in!

This Vegan Shakshuka with Tofu Recipe Is:

  • Bright
  • Spicy
  • Flavorful
  • Loaded with Vegetables
  • A High Protein Breakfast
  • Ready in under 30 Minutes
  • Vegan, Gluten Free, Vegetarian, and SO dang good!

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One of the BEST Pantry Staple Breakfast Recipes

This vegan shakshuka recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Tofu Shakshuka Recipe?

 

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Make Shakshuka Vegan for a Healthy Version

This vegan shakshuka with tofu is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

How Do I Make Shakshuka with Tofu?

  1. In a cast iron skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell pepper and sauté for 5 to 6 minutes until the veggies begin to soften.
  2. Add the black beans, tomatoes, and chili powder and simmer for about 15 minutes until warm and bubbling.
  3. In a separate bowl, add the silken tofu, paprika, and turmeric and mash well with a fork. Stir until the tofu becomes a warm yellow.
  4. With a spoon, make 4 wells in the beans. Spoon a large scoop of tofu into each well. Cover the skillet and cook for 5 minutes more.
  5. Before serving, top shakshuka with chopped green onions, cilantro, salsa, and red chili flakes to taste.

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Other Plant Based Brunch Recipes You’ll Love!

Vegan Eggs Benedict Recipe (Gluten Free, Vegan Brunch Recipes)

Apple Pie Waffles Recipe (Vegan, Gluten Free, Low Sugar)

Salted Fig and Ricotta Toast Recipe (Vegetarian, Gluten Free)

Egg Free Blueberry Muffins Recipe (Vegan, Dairy Free)

Chickpea Muffins with Tomato & Basil Recipe (Vegan, Gluten Free)

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Get the Same Ingredients for this Egg Free Shakshuka Recipe

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!

As always, if you make this vegan and gluten free shakshuka recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

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Vegan Shakshuka with Tofu & Black Beans

The Herbeevore
This Vegan Shakshuka with tofu and black beans is a healthy delicious plant based breakfast - high protein, vegetarian, and SO yummy!  These hearty vegan breakfast beans are a delicious way to start the day. Serve with naan, garlic toast, or in a breakfast wrap to rise and shine.
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast, Brunch
Cuisine American, Turkish
Servings 2
Calories 279 kcal

Equipment

  • cast iron skillet

Ingredients
  

Instructions
 

  • In a cast iron skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell pepper and sauté for 5 to 6 minutes until the veggies begin to soften.
  • Add the black beans, tomatoes, and chili powder and simmer for about 15 minutes until warm and bubbling.
  • In a separate bowl, add the silken tofu, paprika, and turmeric and mash well with a fork. Stir until the tofu becomes a warm yellow.
  • With a spoon, make 4 wells in the beans. Spoon a large scoop of tofu into each well. Cover the skillet and cook for 5 minutes more.
  • Before serving, top shakshuka with chopped green onions, cilantro, salsa, and red chili flakes to taste.

Notes

Save Money on Fresh Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 279kcalCarbohydrates: 50gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 851mgPotassium: 1120mgFiber: 18gSugar: 7gVitamin A: 1771IUVitamin C: 73mgCalcium: 145mgIron: 6mg
Keyword beans for breakfast, eggless shakshuka, shakshuka with tofu, shakshuka without eggs, spicy tofu shakshuka, vegan shakshuka, vegan shakshuka tofu
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Breakfast, Dairy Free, Easy Weeknight Meals, Favorites, Gluten Free, High Protein, Middle Eastern, Nut Free, Pantry Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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