This tofu shakshuka recipe is a healthy delicious plant based breakfast – high protein, vegan, 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.
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 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?
I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
- Smoked Paprika: give an additional depth of flavor to this dish.
- Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. 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 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?
- 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.
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)
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 tofu 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!
Tofu Shakshuka
Equipment
- cast iron skillet
Ingredients
- 1 teaspoon olive oil
- 1 sweet onion
- 2 cloves garlic
- 1/2 cup bell pepper chopped
- 1 14-ounce can black beans
- 1 cup No-Salt-Added 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
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 Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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