Breakfast Discussion Something Dishy Blog

Vegan Shakshuka Recipe

A lazy Sunday morning in bed with a coffee wondering what to make for breakfast. I can get a little bored of the traditional breakfast and I have been a bit unhealthy lately, what with a chippy tea last night and a BBQ a few days ago so I wanted to make a healthier option.

I asked Paul and he said ‘tomatoes on toast’. That is one of his favourites, simple yet very satisfying, but I wanted to be a little more creative. I asked Simeon what he would like and he said ‘chilli’… that was a little too adventurous for a Sunday morning.

Then I remembered a dish I had a while ago – Shakshuka. Shakshuka (meaning ‘a mixture’) is a Middle Eastern dish consisting of tomatoes, peppers, onions and spices and is usually eaten for breakfast.

The dish typically contains eggs which are poached in the skillet with the tomato mixture, so I decided to use tofu in place of the eggs. I used extra firm tofu, just broke a few pieces up and sprinkled with turmeric and a little salt.

This breakfast is easy to make and very nutritious. It is slightly spicy with the use of fresh garlic, paprika, cumin and a pinch of chilli powder – so it is more flavoured-spice rather than hot spicy.

Paul and the boys have given this a five star rating and Paul has said it is his new favourite breakfast. Paul had it with a slice of toast and I had it on it’s own. If you like a flavourful, healthy breakfast, am sure you will enjoy this recipe.

Vegan Shakshuka

A healthy, hearty flavourful breakfast – easy to make.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • 1 tbsp extra virgin olive oil
  • 1 medium onion diced
  • 1 medium red bell pepper diced
  • 3 cloves garlic minced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp chilli powder
  • 1 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • handful fresh parsley and coriander chopped
  • 100 grams extra firm tofu
  • 1 tsp turmeric
  • salt to taste


  • First chop the tofu into rough chunks, sprinkle with turmeric and a pinch of salt and set aside.
  • Heat the oil in a frying pan / sautee pan to a medium heat.
  • Add the onion and pepper to the pan and fry for around 5 minutes until the onion becomes translucent.
  • Add the garlic, paprika, cumin and chilli powder and stir into the onions, frying for 2 more minutes.
  • Stir in the chopped tomatoes and tomato puree and simmer for 5 minutes, stirring regularly.
  • Stir in the parsley and coriander and sprinkle the tofu over the top and place the lid on.
  • Reduce the heat to low and simmer for 5 more minutes to allow the tofu to warm through and infuse with the flavours.
  • Sprinkle with black pepper and salt to taste.

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