Vegan Tofu Shakshuka with Bell Peppers and Tomatoes

Common to many regional Middle Eastern cuisines, this is one of those simple dishes that, with the right ingredients, is amazingly tasty. Vegan tofu shakshuka, a simple scramble made with bell peppers and tomatoes, is as welcome for brunch as it is as part of a light dinner.

In its original form, shakshuka is made with eggs; in this vegan version, just one ingredient changes—silken tofu replaces the eggs.

Basically a tofu scramble incorporating bell peppers, onion, and tomatoes, this veganized shakshuka is especially welcome as a fast summer dish, though it can be enjoyed all year round. It’s a great way to showcase the abundance of delicious tomatoes in season, but welcome any time you can get good tomatoes.

What to serve with vegan tofu shakshuka

Make this a part of a delicious Middle Eastern-themed meal. Serve with hummus (store-bought or homemade), fresh pita bread, and a simple Israeli-style salad or tabbouli. Here are some recipes to choose from, that make good accompaniments for the tofu shakshuka:

• Israeli Salad with Pearl Couscous
• Quinoa Tabbouli
• Homemade Hummus, 12 Easy and Delicious Ways

Or, create a brunch-like meal (for any time of day) with sautéed or roasted potatoes (Fingerling Potato Fries are fun!), whole grain toast, and sliced oranges.

Recipe is from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com. Explore lots more delicious vegan brunch recipes on this site.

• Piperade (Spanish Bell Pepper Sauté)
• Silken Tofu Recipes — Savory & Sweet
• Vegetable tofu scramble (with lots of variations)
• Roasted Seitan with Peppers and Portobello Mushrooms
• Vegan Sausage and Peppers

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Yield: 6

Tofu Shakshuka

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In its original form, shakshuka is made with eggs; in this vegan version, just one ingredient changes—silken tofu replaces the eggs.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• Two 12.3-ounce packages firm silken tofu, finely crumbled
• 2 large or 4 medium firm, ripe tomatoes, diced
• 1 teaspoon sweet paprika
• Pinch of turmeric, as desired, for color
• Salt and freshly ground pepper to taste
• 2 tablespoons minced fresh parsley, or more, as desired

Instructions

1. Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent. 
2. Add the bell peppers and continue to sauté until both they and the onions are soft and turning golden, about 10 minutes
3. Add the tofu, tomatoes, paprika, and turmeric. Stir together, then cook over medium heat for 10 minutes, or until the tomatoes are soft. 
4. Season with salt and pepper, stir in the parsley, and serve.

Notes

Variation: Some traditional recipes include garlic. Add 3 to 4 cloves of garlic, finely chopped, with the bell pepper in step 2 if you’d like a garlicky version.

If you like tofu scrambles, you might also enjoy …

Here are more vegan breakfast & brunch recipes and ways to use tofu.