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February 22, 2015

Vegan Shakshouka

On my most recent trip to London last December – I made it a personal mission to frequent as many vegan restaurants as possible, given that vegan and vegetarian eateries are hardly the norm here in Bahrain. A type of “when in Rome” methodology if you will.

That said, when a good friend of mine suggested Nopi for breakfast one morning – I didn’t object. I figured I was a fan of Ottolenghi after all, and that someone with not one but two vegetarian cookbooks would have at least one vegan option on his menu.

As it turns out I was right – there was a singular vegan option of Black Rice Pudding with coconut milk, mangoes and bananas. Delighted, I ordered it whilst everyone else went for the famed Shakshouka – a pan-Middle Eastern dish of broken eggs cooked atop a bed of spicy tomatoes and red peppers.

When the food arrived, my meal was…chewy. Needless to say it wasn’t much to write home about, although I must commend the restaurant for having an option that I didn’t need to say “without the [insert dairy,meat,egg] here”. I’m also cognizant of the fact that not every meal has to be a gourmet dining experience, and that sometimes a mealtimes are hardly about the food at all, but more about the joy and fulfillment of meeting with old friends in a beloved city.

Anyways, I digress. Back to the Shakshouka. Shakshouka is one of those dishes that I actually have no recollection of trying in my younger years – my mother never made it at home and I was never a fan of ordering eggs at restaurants. But yesterday, I remembered Nopi and a stroke of inspiration struck as I sought to make something savoury and flavourful for breakfast.


This may be my most triumphant breakfast recipe yet.

 

Vegan Shakshouka

Serves 2

vegan-shakshouka-2

Ingredients

  • 2 medium tomatoes, diced
  • 1/2 a red bell pepper, diced
  • 1 medium red onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 tbsp siracha or hot sauce
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tbsp of olive oil
  • 1 package of  firm Silken Tofu
  • 1 tbsp of corn starch
  • 1/4 tsp turmeric
  • 2 tbsp of nutritional yeast
  • 1/4 cup organic unsweetened soy or almond milk (you could also use water)
  • 1 tbsp of tahini
  • Sea salt and black pepper to taste
  • Chopped parsley or spring onions to garnish

Directions

  1. Pre-heat your oven/broiler to 180 C/ 350 F.
  2. Start by sauteeing the onions and garlic together for a few minutes in the olive oil until translucent. Add the paprika, cumin powder and a pinch of salt and black pepper and stir before adding in the tomatoes and bell peppers. Cook for a few more minutes until the tomatoes start to soften, then add the tomato paste, siracha (if using) and a little bit of water if things start to dry up. Turn the heat to low and allow the tomato mixture to simmer.
  3. Next comes the “egg” mixture. In a blender or food processor, combine the tofu, corn starch, turmeric, nutritional yeast, soy milk, tahini, and salt to taste. The resulting mixture will be thick and creamy. Set aside.
  4. Grease two small oven-proof baking dishes and divide the tomato mixture between them. Pour over about a heaping 1/4 cup of the tofu mixture on top, and bake or broil for around 10 minutes until the tomatoes are bubbling and the tofu starts to brown slightly. (NOTE: You will have extra tofu mixture left over, if you like you can increase the amount of tomato mixture and double the recipe)
  5. Garnish with herbs, and serve – preferably straight from the oven dish!

The great thing about the tofu mixture is that once it’s baked, it forms a thicker outer layer, but is still soft and creamy on the inside.

vegan-shakshouka-3

The contrast of flavours, textures and even colours is delightful. It’s perfectly spiced, with just the right amount of kick that is deemed appropriate for breakfast dishes, according to my gracious taste tester.

vegan-shakshouka-4

I should note also that it took two tries to get this recipe right – but it was definitely well worth the effort. My stomach is rumbling just thinking about it!

Until next time, dear readers!

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Filed Under: Breakfast, Recipes Tagged With: Arabic food, eggs with tomatoes, Middle Eastern food, shakshouka, vegan shakshouka

Reader Interactions

Comments

  1. Dixya says

    February 22, 2015 at 1:43 pm

    Shakshuka is one of my favorite! This vegan version looks incredible.

    Reply
    • Nada says

      February 22, 2015 at 5:32 pm

      Thank you so much Dixya! I hope you try it out 🙂

      Reply
  2. Kale Crusaders says

    February 22, 2015 at 5:00 pm

    We’ve missed shakshuka since going vegan–so excited to try this out. Thank you!

    Reply
    • Nada says

      February 22, 2015 at 5:33 pm

      You’re welcome! Thank you for reading.

      Reply
  3. Christine (The Raw Project) says

    February 23, 2015 at 12:10 am

    This looks amazing, can’t wait to try it. Thanks!

    Reply
  4. Laurie says

    August 6, 2015 at 8:30 pm

    Has anyone tried storing the leftover “egg” mixture in the fridge and cooking it another time? I’m the only person in my family that would eat this dish. If possible, I’d like to reheat the leftover tomato mixture and cook the “egg” at that time. Yay or nay?

    Reply
  5. yum says

    November 18, 2015 at 6:49 pm

    That looks amazing. I love shakshuka but was wondering how to make it without eggs.

    Reply
  6. Susan says

    March 26, 2016 at 12:06 am

    Hello Nada
    I am allergic to nutritional yeast! Yes – unbelievable I know 0 butI wonder if you can suggest an alternative?

    Reply
  7. Louise Cayzer says

    February 13, 2017 at 10:43 pm

    This looks amazing! So excited to try this out. It’s been one of the dishes I’ve been missing since going vegan. x

    Reply
  8. Noorah says

    January 2, 2018 at 3:07 pm

    looks great since I don’t eat tofu I tried making this using a chickpea flour and blended sweet corn as the “egg” and making holes in the tomato stew. it turned out great and gave it the poached look that many Egyption places have.

    Reply
  9. SUE says

    March 6, 2018 at 4:21 pm

    He Nada. Do you think regular tofu would work?
    Thanks..

    Reply

Trackbacks

  1. Vegan & Raw Ramadan Recipes, 2016 | One Arab Vegan says:
    June 7, 2016 at 3:15 pm

    […] Vegan Shakshouka […]

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  2. Vancouver – Chickpea Food Truck – vegan in your city. says:
    August 14, 2017 at 4:45 am

    […] was one with Tofu with a recipe from A Virtual Vegan, followed a few weeks later by a recipe from One Arab Vegan where silken tofu was the egg replacement of choice. I like them all. And I’m going to keep […]

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  3. Vegan Culinary Blogs Worthy to be Followed. – Veggie Valentine says:
    November 4, 2020 at 1:14 pm

    […] Our Favourite Recipe/Post: Vegan Shakshouka […]

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Meet Nada

Hi! I'm Nada, (pronounced ned-a). I create simple, healthy, plant-based recipes inspired by Middle Eastern flavours and write about leading a vegan lifestyle in the Arab world. Read More…

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