Shakshuka with scrambled tofu

  • Prep: 15m
  • Cook: 40m
  • Serves: 2

This vegan take on shakshuka is made with scrambled tofu (in place of eggs) and has a deliciously smoky tomato and red pepper sauce. It's perfect for breakfast, lunch or dinner!


  1. Add the cherry tomatoes and peppers to a large baking tray and toss them in 1 tbsp of olive oil and a sprinkle of sea salt. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.
  2. In a large frying pan, pour the olive oil and add the spring onion, fry on a medium heat until just starting to colour. Add the garlic, cumin and paprika. Fry for a further minute.
  3. Now add the mushrooms and fry until they are soft. Add the roast tomatoes, peppers, chilli flakes, thyme salt and pepper. Stir well and simmer for 1-2 minutes.
  4. To make the tofu, heat the olive oil in a small frying pan and add the spring onions. Fry until soft and browning. Add the tofu and all the other ingredients then mix everything to combine, breaking up the tofu a little.
  5. To serve, transfer the shakshuka to individual pots or a large serving bowl, and dollop in the tofu scramble.
  6. Serve with your preferred toppings.


All to be sourced organic where possible

  • 800g cherry tomatoes
  • 2 red peppers, chopped roughly
  • 3 tbsp olive oil
  • 6 spring onions. sliced
  • 4 garlic cloves. sliced
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 125g mushrooms, sliced
  • 2 tbsp fresh thyme
  • Pinch chilli flakes
  • Salt & pepper
  • For the tofu:
  • 2 spring onions
  • 2 tbsp olive oil
  • 1/2 tsp garlic granules
  • Pinch cumin seeds
  • 1/2 tsp turmeric
  • 200g tofu, cubed
  • 1/2 tsp sea salt
  • Squeeze lemon juice
  • 1 tbsp coconut yogurt
  • Optional toppings:
  • Coconut yogurt, chilli flakes, drizzle of olive oil, fresh thyme.
Niki, Rebel Recipes

Niki, Rebel Recipes

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