• Feel Good
  • 13th Jan 2023
  • 0
  • 2 minutes

Vegan Shakshuka

Breakfast doesn’t have to be boring during Veganuary. Impress your friends with this vegan Shakshuka at £10.61 for 4 servings.

Serves: 4



14 oz extra firm tofu

3 tablespoon olive oil

1 small brown onion, diced

2 teaspoon fresh garlic, finely minced

1 medium red pepper, diced

1 tablespoon tomato puree

2 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon salt, divided

2 tins of chopped tomatoes

cup fresh coriander, chopped

cup fresh parsley, chopped

¼ to ½ teaspoon chilli flakes

4 oz vegan feta (about ⅔ cup)

1 avocado, thinly sliced, for garnish (optional)

Thick bread or baguette, toasted (for serving)



Preheat oven to 190˚.

Drain tofu, wrap in a clean towel (or paper towel) and set something heavy on top, like a cast iron pan. Press the tofu like this for 30 minutes to remove excess moisture. Once it’s done pressing, slice the block in half widthwise (to create two thinner rectangles). Slice each block in half, then slice into triangles for 8 slices total.

Once the tofu is pressed, brush with olive oil on both sides and sprinkle with ½ teaspoon of salt. Add a little oil to an oven-safe skillet over medium heat. Add tofu to the pan and cook until lightly browned on each side (4-5 minutes per side). Transfer tofu to a plate and set aside.

Add the remaining olive oil. Add the onions and sauté, stirring occasionally, for 3-4 minutes. Add the minced garlic and bell pepper and cook, stirring frequently, until softened, about 10 minutes.

Add the tomato paste, paprika, cumin, coriander, red pepper flakes, and ½ teaspoon of salt to the skillet and stir well to coat the vegetables. Add the canned tomatoes, cilantro, and parsley, reserving 2 tablespoons of parsley for garnish. Stir well and simmer for 10 more minutes.

If you prefer a more pureed sauce, use an immersion blender to purée the tomato sauce a bit, while still keeping a little bit of texture.

Add the tofu to the skillet, nestle it in the tomato sauce and sprinkle with the vegan feta. Place the skillet in the oven and bake for 10 minutes.

Top with remaining fresh parsley, red pepper flakes, and avocado slices. Serve with toasted bread on the side.


Recipe credit: Crowded Kitchen

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Beth Williams
Senior Digital Executive

Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…


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