Vegan Shakshuka Recipe

Prep aromatics and pepper

Peel and finely chop the yellow onion. Mince the garlic. Remove core and seeds from the red bell pepper and finely dice it.

Sweat vegetables

In a wide, heavy skillet or shallow sauté pan, heat 2 tbs olive oil over medium heat. Add the chopped onion and a pinch of salt and cook, stirring, until translucent, about 5–7 minutes. Add the diced red bell pepper and continue to cook 4–5 minutes until softened.

Toast spices

Add the minced garlic, Kashmiri red chili powder, ground cumin and smoked paprika to the pan. Stir and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes and vegetable stock, scraping any brown bits from the pan. Bring to a gentle simmer.

Simmer and season

Add maple syrup, salt and black pepper. Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors marry. Taste and adjust seasoning — add up to 0.5 tsp more salt if needed.

Prepare tofu

While the sauce simmers, press the firm tofu to remove excess moisture for 10–15 minutes (wrap in a clean towel and place a weight on top). Crumble the pressed tofu into bite-sized curds with your hands or a fork.

Season tofu

In a bowl, toss crumbled tofu with 1 tbs extra-virgin olive oil, lemon juice, ground turmeric, garlic powder and 0.5 tsp sea salt until evenly coated.

Crisp tofu

In a nonstick skillet over medium-high heat, add the seasoned tofu in an even layer. Cook undisturbed for 3–4 minutes to develop color, then stir or flip and cook another 3–4 minutes until edges are golden and slightly crisp. Remove from heat and set aside.

Heat chickpeas

In the same skillet (wipe if needed) add the drained chickpeas and warm over medium heat 2–3 minutes, tossing with a pinch of salt until heated through. Lightly smash about one-third of the chickpeas with the back of a spoon to create texture.

Combine tofu and chickpeas

Fold the warmed chickpeas into the crispy tofu and keep warm while sauce finishes.

Create wells

Return the simmering red sauce to medium-low heat. Use the back of a spoon to make 4 shallow wells in the sauce, spaced evenly across the pan.

Add tofu-chickpea mix

Spoon the tofu and chickpea mixture into each well, pressing down lightly so the mix sits partially submerged in the sauce.

Poach gently

Cover the pan with a lid and let cook on low for 6–8 minutes so the tofu absorbs flavor and the chickpeas finish warming. Uncover and taste; simmer briefly if you prefer a thicker sauce, 2–3 more minutes.

Prep bread

Arrange the bread slices on a baking sheet. Brush each slice lightly with olive oil (about 0.5 tsp per slice) and, if using, a thin smear of vegan butter.

Toast with Kashmiri spice

Sprinkle each slice evenly with the Kashmiri red chili flakes/powder (about 0.25 tsp per slice). Toast under a broiler or in a 200°C oven for 4–6 minutes per side, or until edges are golden and crisp. Watch closely so the spice doesn't burn.

Finish bread

Remove from oven and squeeze a little lemon over each slice if desired. Keep warm until serving.

Garnish

Dust the finished shakshuka lightly with 0.5 tsp smoked paprika. Spoon optional vegan yogurt in small dollops across the pan if using. Scatter chopped cilantro or parsley on top.

Serve

Transfer the pan to the table or plate individual portions. Serve hot with Kashmiri toasted pepper bread on the side and lemon wedges for squeezing. Encourage diners to scoop tofu and chickpeas with the bread to soak up the sauce.