Gabriella Rizzello

Vegan Shakshouka

Flavorsome tofu goodness for two. This shakshouka recipe will become your go-to meal in no time. Ready to meet your new favorite dish? Let’s get started!

Recipe serves: 2

Prep time: 5 mins

Cooking time: 10 mins

  1. 1 Onion
  2. 1 Garlic clove
  3. 1 Red pepper (thinly sliced into strips)
  4. 7 oz. Firm Tofu
  5. 1 cup Baby tomatoes (chopped in half)
  6. 1/2 cup Baby spinach
  7. 1 tsp Cumin
  8. ½ tsp Turmeric
  9. 2 tbsp Nutritional yeast
  10. 1 Lemon (juiced)
  11. Handful of cilantro (roughly chopped)
  12. Handful of parsley (roughly chopped)
  13. Salt and Pepper
  14. Paprika for sprinkling
  15. Olive oil or coconut oil for frying

Serves 2.

  • Dice the onion and gently fry in a pan with some olive oil. Add the crushed garlic, pepper, cumin, and turmeric.
  • Crumble the tofu into the pan using your hands, add the nutritional yeast and mix until well combined. Leave to cook for 5 minutes.
  • Add the chopped tomatoes to the pan along with 1/2 cup of water. Once the tomatoes start to break down add the spinach. Leave to cook for another 5 minutes.
  • Add the seasoning, squeeze over the fresh lemon juice and sprinkle over the herbs and paprika.

For more recipes like this sign up to Veganuary. We’ll send you recipes, our celebrity cookbook, budget meal plans and so much more – all for free!

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?