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This vegan shakshuka recipe is hearty, spicy, the little poached vegan eggs are tender and smooth, and the whole thing is fully brunch-table-ready. You're looking at a super-well-tested, one-pan banger that brings the heat, the depth, and the "how is this not eggs?!" moment. If your brunch game's been stuck in a tofu scramble death spiral, this is your exit.
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Israeli shakshuka is a traditional dish from North Africa and the Middle East. It’s traditionally made with eggs poached in a rich tomato sauce. In Turkey, their version of şakşuka has tons of eggplants and fried peppers. Even soslu patlican Persian khoresh bademjan, and borani banjan from Morocco follow this similar vibe. But that's not at all how we roll in Israel.
You don't need a cast-iron skillet or a pantry full of mystery spice blends. Just basic ingredients, solid technique, and a wide frying pan you know and love.
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🥰Why you’ll adore this vegan shakshuka recipe
✊ Vegan AF and GF: Like all of my vegan Middle Eastern recipes, this dish ditches the egg whites and egg yolks, and all the drama. The poached tofu locks in flavor and texture that makes you forget chickens were ever involved in the first place. Also, remember how you hate gluten with all of your heart and soul? Well, this is one of the dopest gluten-free vegan recipes you've made in a while, so don't sweat it, m'deary.
🌶️ Custom heat levels: Go wild with harissa or keep it mild—it’s flexible without falling apart.
✅ Tested and Approved Worldwide: Like all my vegan recipes, this one was first double-checked by hundreds of recipe testers across the globe who now say that the egg version is dumb as hell.
🤘Learn to make killer vegan Middle Eastern food
This guide to my most popular plant-based Middle Eastern recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🫕Vegan shakshuka Ingredients
Silken tofu
Firm silken tofu is the not-so-secret weapon for getting that custardy egg vibe without the eggs. It’s the same tofu I use for Filipino taho, and it blends silky smooth and sets like a dream. Don’t get it twisted—we aren’t using “regular” (non-silken) tofu. It won’t hold up and is all wrong for this texture.
Potato starch
Potato starch firms up the tofu mixture so it sets like a soft-poached egg. It’s the same move I use for vegan potato kugel and tofu karaage, great for adding that subtle eggy chew without eggs. It gives your faux egg a scoopable, silky finish instead of turning it into mush. Cornstarch and tapioca starch can both be used in the recipe, if that’s what you’ve got in your pantry.
Asafetida
Asafetida makes the vegan poached eggs just eggy enough. Just remember, a little goes a long way. If you’ve got extra left over after making this recipe, you will love what it does in vegan tikka masala and vegan butter chicken too.
Black salt
Kala namak is the real deal when it comes to mimicking egg. It smells wild at first, but once it cooks into the tofu, it settles into something eerily legit. Indian black salt gives that perfect sulfurous egg flavor.
Harissa
This chili paste is smoky, complex, and brings real attitude. Use homemade harissa to control your heat level, otherwise, the one from Trader Joe's is vegan and pretty decent tasting. Add red pepper flakes or chili flakes for an extra kick.
Ground cumin
Adds earthiness and makes everything taste grounded. I friggin' loveeee Burlap & Barrel's Wild Mountain Cumin. It's essential for Middle Eastern staples like Moroccan lentils, makdous, and muhammara. Freshly ground cumin is the best way to add depth, but whatever you have on hand is fine. A pinch of black pepper and cayenne pepper can enhance the spice profile.
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Kashmiri chili powder
Kashmiri brings the super-red color and just a tiny bit of heat. Paprika is also fine to use in place of it.
Diced tomatoes
Fire-roasted diced tomatoes have that slow-cooked flavor baked in, which makes this shakshuka naturally sweet, even though you're not simmering all day. It's the same kind I use in vegan chili in a hat (Yes. You read that right, in a gosh darned juicy ol' hat…) for that instant depth.
Use regular canned diced tomatoes if that's all you can get, but the fire-roasted ones especially slap. For a fresher taste, you can use fresh tomatoes instead of canned. The acidity of the tomatoes balances perfectly with the other flavors.
Roasted red peppers
Sweet and tender, these melt into the sauce and round out the sharpness from the tomatoes. Jarred or canned roasted red peppers are both fine to use, as long as they aren’t sweetened, because for real—WTF is that about? Just drain ‘em well.
Pomegranate molasses
Sweet, sour, and sticky in the best way. It brightens everything and makes the sauce feel finished. You'll miss it if it's not there. You'll also spot it starring in matbucha and kısır, where its sweet-tart magic does some major heavy lifting. You could substitute maple syrup or coconut sugar if needed.
Vegan feta (optional)
Crumbly, salty, and sharp—it cuts through the richness and makes each bite a little more special. Optional, but highly encouraged. You can use this easy almond ricotta or vegan cotija cheese too, which are both easy to whip up and require no processed ingredients.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make vegan shakshuka
This Israeli dish isn’t hard to make, but it does reward folks who know how to follow instructions (I know you do). Use the steps below to knock it out cleanly on your first go, or hit the printable version at the bottom if you’re already in power-cook mode!
Step One
The Last Air Blender:
Add tofu, potato starch, Dijon, asafetida, and black salt to a blender. Blend until completely smooth, scraping down the sides if needed. Set aside.
Step Two
Oil Be Back:
Heat olive oil in a wide non-reactive skillet over medium-high heat. After 90 seconds, once the oil is hot, add the onion. Cook for 5–6 minutes, stirring often, until soft and just browning.
Step Three
The Spice Expands Consciousness:
Stir in garlic, harissa, cumin, and Kashmiri chili powder or paprika. Cook for 1 minute to bloom the spices.
Step Four
Sim Simmer, Who’s Got The Keys To My Bimmer:
Add tomatoes, red peppers, pomegranate molasses, lemon juice, brown sugar, and salt. Mix well. Lower heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until thickened.
Step Five
Tofu-d for Thought:
Make small wells in the sauce with the back of a spoon. Fill each with 2 tablespoons of the tofu blend. Cover and cook on low for 7-8 minutes until set but still soft inside.
Step Six
Sim Simmer, Who's Got the Keys to my Bimmer:
Cover and cook on low for 7-8 minutes until set but still soft inside.
Step Seven
Serves Them Right:
Uncover and remove from heat. Top with vegan feta, parsley, and cilantro. Serve hot with toasted pita or grilled sourdough.
💡Serving Ideas
This shakshuka was born to be scooped, dragged, and wiped clean with fluffy kuboos or flaky msemen, but it doesn’t have to go solo.
Serve it with ful medames, harissa hummus and creamy harissa chickpeas for a very complete brunch.
If you are serving this for lunch, Lebanese lentil soup and Middle Eastern cucumber beet salad to turn your life into a full-blown mezze situation.
👉Top tips
- Blend it Smooth, Not Loose: Take the time to blend the tofu mixture until it's glossy and lump-free. If it's grainy going in, it won't poach up nicely, and will likely crack. Using good-quality silken tofu will give you the best results.
- Use a Cast Iron Pan: This simple dish needs room to breathe, especially if you want the poached vegan eggs to have space between them. A cast iron skillet evenly distributes heat for the thick tomato sauce.
- Steam the Tofu: After placing the tofu, cover and simmer over low heat, this lets the tofu gently steam and set without drying out or cracking. Next time try adding chickpea flour or chickpea batter for a different texture.
🤷♀️ Recipe FAQs
Tapioca starch works fine, though it sets slightly more firmly. Arrowroot or cornstarch should work too, but I haven’t personally tested them. So lemme know if you make it with one of those in place of the potato starch.
Absolutely. Add more harissa, a chopped jalapeño, or a dash of cayenne pepper to your shakshuka sauce until it reaches your preferred spice level. For a smoky flavor, add a 'lil bit of smoked paprika.
Add some extra protein by mixing in some crumbled extra-firm tofu or chickpeas to the sauce. Remember to drain tofu well before adding.
🧊 Refrigerating:
Cool leftovers completely, then store in an airtight glass container. They’ll stay solid for up to 4 days.
🔥 Stovetop Reheating:
Scoop the amount you want into a skillet and warm it over low heat. Stir gently and let it heat through without boiling.
⚡️ Microwave Reheating:
Transfer to a microwave-safe bowl and cover loosely. Heat in 30-second bursts, stirring in between, until hot.
✌️You'll love these vegan Middle Eastern recipes too:
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Vegan Shakshuka
Equipment
Ingredients
For the Tofu Egg:
- 12 oz. Firm silken tofu
- ⅓ cup potato starch
- ½ teaspoon dijon mustard
- ¼ teaspoon asafetida
- 1 ¼ teaspoon black salt
For the Shakshuka:
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 tablespoon garlic minced
- 4 teaspoons harissa
- ½ teaspoon ground cumin
- 1 teaspoon Kashmiri red chili powder or paprika
- 2 X 14.5 oz. cans diced tomatoes ideally fire roasted
- ½ cup roasted red peppers drained and diced
- 2 tablespoons pomegranate molasses
- 4 teaspoons lemon juice
- 1 Tablespoon brown sugar
- 1 ½ teaspoons salt or to taste
To Garnish and Serve:
- Crumbled vegan feta cheese optional
- Cilantro leaves
- Parsley roughly chopped
- Pita bread or grilled sourdough bread
Instructions
- Place the tofu, potato starch, Dijon mustard, asafetida, and black salt in a blender. Blend until completely smooth, scraping down the sides as needed to make sure it is all completely smooth. Set aside.
- Heat the olive oil in a wide non-reactive skillet over medium-high heat. After 90 seconds, when the oil is hot, add the diced onion. Cook for 5-6 minutes, stirring frequently until the onion is soft and beginning to brown lightly.
- Add the garlic, harissa, cumin, and Kashmiri chili powder (or paprika). Cook for 1 minute more to bloom the spices.
- Add the diced tomatoes, roasted red peppers, pomegranate molasses, lemon juice, brown sugar, and salt. Stir to combine, then reduce to medium-low heat and simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce has thickened.
- Make indentations in the surface of the sauce with the back of a spoon, and fill them with 2-tablespoon dollops of the blended tofu mixture to resemble poached eggs. Cover the pan and cook over low heat for 8-10 minutes, or until the tofu mixture firms up slightly but remains soft in the center.
- Uncover and remove from heat. Garnish with vegan feta, cilantro leaves, and chopped parsley. Serve hot with warmed pita bread or grilled sourdough.
Notes
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Kandace says
This dish is so flavorful! Loved it! Hubby loved it too.
Sandy says
Thanks for this great recipe
Adam Sobel says
SO glad you loved it Sandy! ❤️