Tofu Shakshuka Recipe

This tofu shakshuka recipe is a flavorful and delicious plant based breakfast – high in protein, vegan, and SO yummy!  These hearty vegan breakfast beans are the perfect way to start the day.

Serve with naan, garlic toast, or in a breakfast wrap to rise and shine.

This tofu 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 scoops of my favorite tofu scramble. Top with salsa of your choice – and dig in!

This Tofu Shakshuka 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!

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 easy meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Tofu Shakshuka Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Onions
• Garlic
• Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in this dish.  I only use low or no sodium beans in my recipes.  You can always add salt in, but it’s impossible to take out.
• Diced Tomatoes:  I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! 
• Silken tofu
• Smoked Paprika: give an additional depth of flavor to this dish.
• Turmeric – a staple in our spice cabinet! I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
• Red pepper flakes to taste

Make Shakshuka Vegan for a Plant-Based Version

Shakshuka is traditionally made with eggs. 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 better meals for you and your family.

These easy and tasty 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.

More 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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Tofu Shakshuka

Kelly Jensen

This Vegan Shakshuka with tofu and black beans is a flavorful and 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 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch

Cuisine American, Turkish

Servings 2

Calories 279 kcal

Equipment

• cast iron skillet

Ingredients

  

1x2x3x

• 1 teaspoon olive oil
• 1 sweet onion
• 2 cloves garlic
• 1/2 cup bell pepper chopped
• 1 14-ounce can black beans
• 1 cup Diced Tomatoes
• 1 teaspoon chili powder
• 1/2 block silken tofu
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 2 green onions sliced
• 1/2 cup cilantro chopped
• Salsa for garnish

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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.

Nutrition

Calories: 279kcalCarbohydrates: 50gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 851mgPotassium: 1120mgFiber: 18gSugar: 7gVitamin A: 1771IUVitamin C: 73mgCalcium: 145mgIron: 6mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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