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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.