One Pan Tofu Shakshuka (Gluten Free, Vegan)

Prep: 10 minutesCook: 10 minutesTotal: 20 minutes
Yield: serves 2Category: Breakfast
Jump to recipe Print

A delicious Tofu Shakshuka recipe absolutely bursting with flavour and packed full of vegetables and protein!

Shakshuka was a favourite brunch meal of mine, probably because it was so easy to adapt to a gluten free diet, so when I stopped eating eggs I really missed it! A rich, slightly spiced and smokey sauce paired with crusty bread to mop everything up – what is not to love?

I made this recipe a few times without using an egg replacement and it was so delicious, however, it just felt like there was something missing! Using tofu in place of eggs on top of the shakshuka seemed like the most natural place to start when trying to tweak this recipe to make it vegan and it worked really well. You could also top this shakshuka with a little feta, or dairy free equivalent, to take this to the next level if desired.

When preparing the tofu ensure you allocate enough time to press it to drain any liquid out. You are best off using a firm tofu for this recipe because they seem to contain less liquid and hold their structure better, however, any will work.

I like this recipe made using red peppers but you could use whatever you have to hand and even drop down to just using one in the recipe rather than the two I have noted. The spices used in this recipe are intended to add a subtle, light flavour which is why I only use a small amount of cayenne pepper. If you would prefer a stronger flavour you could alter the amounts to suit your preference or use chilli powder, or even fresh chillis, to add a spicy twist to this shakshuka.

I season the tofu using just black pepper and kala namak, also known as black salt, which has an eggy flavour and scent. Obviously, this helps to give the tofu an egglike taste but it is fairly subtle so do not worry if you cannot find this ingredient – just swap to regular sea salt instead.

I always serve this Tofu Shakshuka with warm crusty bread to mop up the sauce and topped with plenty of chopped parsley and coriander as I love the contrast of fresh herbs with rich, slightly spiced tomato. Both of these additions are optional but highly recommended!

If you like this shakshuka recipe and are looking for more plant based breakfast and brunches why not check out my Smokey Potato & Kidney Bean Hash, my Scrambled Tofu ‘Egg‘ recipe, my Shiitake Mushroom Bacon or my Spanish Style Beans which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 block firm tofu (approx 280g)
  • 1 can chopped tomatoes
  • 2 red peppers
  • 2 handfuls spinach
  • 1 large tomato
  • 1 red onion
  • 3 cloves garlic
  • 1/2 handful fresh parsley
  • 1/2 handful fresh coriander
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp kala namak
  • pinch sea salt
  • pinch black pepper
  • splash olive oil


  1. Press the tofu to drain as much liquid from it as possible
  2. Slice lengthways to form four or five pieces roughly 1cm thick, season generously with black pepper and kala namak and set aside
  3. Roughly chop the red onion and peppers, discarding the seeds, and add to a heavy bottomed skillet with a splash of oil. Cook over a moderate heat
  4. Once the vegetables have softened, slice the tomato and garlic and add to the pan along with a big pinch of salt, black pepper, paprika, cumin and cayenne pepper. Stir well and reduce the heat. Allow to cook for a few minutes
  5. Pour in the chopped tomatoes and add the spinach, stir well and cook for a few more minutes
  6. Reduce the heat and lay the tofu slices across the top of the tomato base
  7. Place the lid on the pan and simmer for ten minutes
  8. Scatter the fresh coriander and parsley across the top of the shakshuka and serve with crusty bread


Submit a Comment

Your email address will not be published. Required fields are marked *