Shakshouka {Plant-Based, Dairy-Free}

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

Easy, vegan Shakshouka recipe that makes a healthy breakfast, brunch, or even dinner! It has beans for added protein and it’s 100% dairy-free!

I simply cannot believe it took me so long to post this recipe! I grew up eating Shakshouka but after switching to a plant-based lifestyle, I found it difficult to make it since the main ingredient in a Shakshouka is an egg.

But, don’t worry – I got your back! We’ll be making a delicious, mouthwatering breakfast that will simply leave you speechless! #yeababy

We’ll be using simple ingredients – your basic tomato, garlic, and onion. Plus a plant-based sub for eggs which is silken tofu!

Don’t be alarmed – we will turn this unflavored, silky block into a delightful pairing to our classic Mediterranean breakfast.

We will have to prep the silken tofu a little bit to give it some flavor so it doesn’t fall flat. The magic here is to add some spices: salt + mustard powder + garlic powder + onion powder. We will be adding just a tad (we don’t want to overdo it). Just enough to add some flavor to our otherwise plain tofu. #sorrytofu

I also decided to add red kidney beans to give the dish some texture and more protein. Traditionally, Shakshouka does not have any beans (at least in the region I grew up). However, when you take away the eggs, it leaves Shakshouka a bit flat without any texture. Therefore, you really need to add some beans here. If you don’t like red kidney beans, you can sub for chickpeas.

The finished dish is so juicy, flavorful, and will make your taste buds very happy!

Wanna make a fancy brunch? Pair this Vegan Shakshouka Baked Sweet Potato Tater Tots, Tofu Scramble with Vegetables, Chickpea Scramble, or Chunky Mango Guacamole.

If you make this recipe, share it with me on Instagram and Facebook! I wanna see!

Print

Vegan Shakshouka

Prep Time

10 mins

Cook Time

20 mins

 

Easy, vegan Shakshouka recipe that is makes a healthy breakfast, brunch, or even dinner! It has beans for added protein and is 100% dairy-free!

Course: Breakfast

Cuisine: Mediterranean

Keyword: tofu

Servings: 4

Author: Simple Fit Vegan

Ingredients

• 2 garlic cloves, minced
• 1/2 onion, chopped
• 1 tbsp olive oil (or oil of choice)
• 3 ripe tomatoes, roughly chopped
• 1 16- ounce can red kidney beans, approx. 1 1/2 cups
• 1/2 tsp sea salt
• Pinch of black pepper
• 1/3 block of silken tofu
• 1/2 tsp sea salt
• 1/8 tsp mustard powder
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 4-5 cup basil leaves

Instructions

1. First, make the silken tofu mix. Blend silken tofu with sea salt mustard, garlic, and onion powders in a blender of food processor. Pour into a bowl and set aside.
2. Heat medium size skilled over medium heat. Add olive oil (wait until it’s hot), then sauté garlic and onions. Approx. 3 minutes.
3. Add tomatoes and cook for 5 minutes, until most of the moisture is evaporated.
4. Stir in kidney beans and cook for 1 minute.
5. Stir everything one more time. Then drop one tablespoon of silken tofu mix on top of tomato and kidney mix, but do not stir. Add 3-5 tablespoons (depending on the size of your paaround the pan. Cook for 2-3 minutes. Turn off heat. Add basil leaves on top before serving.
6. Serve with whole-wheat sourdough or pita bread.

Recipe Notes

Nutrition Information (per serving): Calories: 394 Fat: 7.7 g Saturated fat: 0.7 g Carbohydrates: 51 g Dietary Fiber: 13.6 g Sugar: 4.6 g Sodium: 345 mg Protein: 23.7 g

>/div>

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!