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Vegan Shakshuka, One Pan, 30 minutes

Vegan Shakshuka, One pan

Shakshuka is the ultimate savory slightly spicy, one pan brunch dish that will impress the heck out of your friends. Serve it with soft flat bread and vegan labneh or vegan yoghurt.

Course Breakfast, brunch
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 2 tbsp olive oil
  • 1 8 ounce firm tofu, patted dry
  • 3 tsp harissa, or your favorite spice paste to taste
  • 1 tbsp tomato Paste
  • 2 red pepper (not spicy) cut into small dice
  • 1 tsp smoked paprika
  • 1 large onion, diced
  • 4 cloves minced
  • 1 pinch salt
  • 1 tsp cumin
  • 1 pinch sugar
  • 28 ounce tomatoes, canned or fresh chopped
  • 2 tsp Za'atar boughten or made from my recipe.
  • 1/2 cup labneh, or vegan unsweetened yoghurt.


  1. Slice the tofu into two pieces lengthwise. Pat them dry, and cube into two inch cubes or get fancy and use a cookie cutter like I did here to make them fancy. 

  2. Heat a large sauté pan over medium heat with the olive oil, tomato paste, smoked paprika, harissa, onion, red peppers, garlic, sugar, cumin and salt. Sauce until the peppers are soft 6-8 minutes. Stir frequently.

  3. Add the tomatoes and simmer ten minutes until the tomatoes have surrendered and became a sauce. Place each cup or round of tofu into the sauce, pressing down so just the tops show and the rest is submerged in the sauce. Simmer for ten more minutes.

  4. Strew the Za'atar across the top and serve with flat bread and Labneh.