I think many of you are already acquainted with the deliciousness that is shakshuka but for those of you who aren’t it is a North African dish made with a rich tomato sauce and traditionally poached eggs. It is perfect as a centrepiece on your weekend breakfast or brunch table served alongside fresh bread for dipping. Of course my take is a vegan recipe and instead of poaching eggs I make a mixture out of firm tofu and some seasonings that I cook in the sauce instead. It might not be quite the same thing as an egg but it provides the same creamy element that the egg would and is also rich in protein. A good swap I think!

Enjoy this recipe and make it to share with friends and/or family – it is maybe the most lovely sharing dish I know!

Malin x

Vegan Shakshuka

Serves 2-4


The tofu “egg”:

200 g firm tofu

0,25 cup unsweetened soy milk

2 tbsp nutritional yeast

1 tsp corn starch

0,5 tsp black salt (also known as kala namak)

0,25 tsp onion powder

0,25 tsp garlic powder

Salt and black pepper, to taste

The tomato sauce:

1 brown onion

5 garlic cloves

1 red bell pepper

6 medium (about 700 g) tomatoes

2 tbsp olive oil

1 tsp cumin seeds

2 tsp tomato paste

1 tsp ground coriander

1 tsp smoked paprika powder

0,5 tsp chili flakes

Salt and black pepper, to taste

2 tbsp chopped parsley + more for garnish

Serve with:

Bread of your choice