Make this vegan shakshuka, then check out our vegan tofu scramble, vegan overnight oats and more vegan breakfast recipes.


  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 green pepper, deseeded and cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • 1 orange pepper, deseeded and cut into chunks
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • a pinch of cayenne pepper (optional)
  • 2 x 400g cans of chopped tomatoes
  • 350g firm tofu, drained
  • ½ tsp kala namak (black salt)
  • 2 tbsp nutritional yeast
  • 2 tbsp coriander, chopped
  • crusty bread, to serve (optional)


  • STEP 1

    Pour the oil into a large lidded frying pan over a medium heat. Fry the onion, peppers and garlic for 6-8 mins or until softened. Stir in the spices and cook, stirring, for a further 1-2 mins. Mix in the tomatoes and simmer gently, stirring from time to time, for 5-10 mins or until reduced.

  • STEP 2

    Meanwhile, crumble the drained tofu into a bowl. Add the kala namak and nutritional yeast, and mix well. Make six deep wells with the back of a spoon in the thickened tomato mixture, then pile the tofu into each one. Lower the heat, cover the pan and continue to cook for 4-5 mins or until the tofu is warmed through. Sprinkle over the coriander and serve with crusty bread, if you like, to mop up the juices.


Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating