Shakshuka goes vegan in this super easy and delicious 5-minute microwaveable recipe. This vegan Shakshuka makes a beautiful breakfast that makes you feel like you’re really taking care of yourself, even when you have no time (or in my case, hand budget). It’s so pretty that you will hardly believe you made it in the microwave! The flavour is creamy, smooth and savoury with lightly spiced tomato sauce, olive oil, and crunchy seasoned sunflower seeds for a delightful contrast.
Click here for the recipe.
Vegan Shakshuka Tutorial Video
The Shakshuka dish that inspired this vegan version is made up of eggs poached in spiced thick tomato sauce. I’ve seen it a lot in the media over the last few years and it’s so beautiful-looking that I really wanted to veganize it.
Veganizing and Simplifying Shakshuka
I wanted to make this a super simple recipe, mostly for myself, but also so we could treat ourselves in only 5 minutes. The sauce is super simple: crushed tomatoes (AKA passata) with cumin, coriander, paprika and garlic stirred in. Olive oil, optional (but omg recommended!). I actually ran out of paprika before filming the recipe so I used Korean red pepper flakes instead (gochugaru) and their lightly smoky flavour worked perfectly. If you only have tomato pasta sauce, you can use that instead of having to run to the store. This would be a great way to use up leftover sauce from last night’s dinner!
Instead of fiddling with vegan egg products or chickpea batter, I went with tried and true silken tofu. In this case, I chose Sunrise Soya Foods’s Silken Tofu in a tube. For those in Canada, I bought this at T&T. Sometimes I can also find it at Superstore and other grocery stores but be careful. Egg tofu also comes in a tube that looks very similar to be sure to check the label. The tube is nice because you can just slice the package open and easily cut 1″ rounds that you can plop directly into your spiced tomato sauce. However, any type of silken tofu you enjoy will work. Even DIY Silken Tofu! You don’t have to make rounds, they just look more egg-ish. Silken tofu is fairly light so we’ll add some sunflower seeds at the end to provide more protein and a little more fat to make this dish more substantial.
Start by ladling about a half cup of tomato sauce into a microwave-safe bowl. A little more or less doesn’t matter. Then add about 1/8 teaspoon ground coriander,1/8 teaspoon ground cumin, some salt (if your sauce isn’t already salted), 1/4 teaspoon of red pepper flakes or paprika, and a minced clove of garlic. Of course, adjust your seasonings if you’re not using plain crushed tomatoes. Taste as you go. Add a little olive oil if you like and mix. Of course, you can keep this part oil-free and it will still work. Then you can add your tofu pieces. Just press them lightly into the sauce and the whole bowl is ready for the microwave.
Start with just one minute on high. Then take out the bowl and gently stir without disturbing the tofu too much. Microwaves generally heat the outside faster so push the sauce at the edges in or the middle sauce out. Then continue heating with 30-second intervals. I only needed the one round as I started with room temperature tomato sauce. You’ll need longer if you started with cold sauce.
Top with some chives. To make this prettier, spoon up the tofu to reveal the contrast between the white tofu and fiery red tomato sauce. Add some tasty toasted seasoned sunflower seeds or other crunchy seeds or nuts, some more red pepper flakes, and maybe add a little olive oil. Highly recommended for the flavour. And if you have it, add a little kala namak AKA black salt (which actually looks grey-pink, not black) for a touch of sulfur-y eggy flavour.
And there you have it. Beautiful vegan shakshuka for one.
More vegan breakfast ideas:
Recipe for Microwave Vegan Shakshuka For One
- 1/2 cup crushed tomatoes
- 3oz (85g) silken tofu
- 1/8 tsp ground cumin
- 1/8 tsp ground coriander
- 1/4 teaspoon gochugaru/paprika
- 1 clove garlic, minced
- pinch dried chives
- 1/4 teaspoon salt or to taste
- 1 teaspoon olive oil
- 1 tablespoon seasoned sunflower seeds (or seasoned seeds/nuts of your choice)
- In a microwave-safe bowl, stir together crushed tomatoes, ground cumin and coriander, paprika or gochugaru, and garlic. Add a touch of olive oil if desired. Cut tofu into 1″ rounds (or cut cubes, it doesn’t really matter) and press into the sauce.
- Microwave on high for 1 minute. Stir the sauce gently while taking care not to disturb the tofu. Continue to heat using 30-second intervals until the sauce is bubbling around the edges and the centre is warm. You can test by dipping in a metal spoon and feeling if the spoon gets hot.
- Top with a drizzle of olive oil, dried chives, other herbs if you wish, additional paprika/gochugaru, and crunchy seasoned sunflower seeds or other toppings. Enjoy!
The ingredients are in this recipe are flexible. Add more or less seasoning to your preferences and feel free to substitute the crushed tomatoes (passata) for whatever thick tomato sauce you have in your pantry.
Amount Per Serving:Calories: 205Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 1240mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 13g
Nutritional Information automatically calculated by a plugin and may not be correct.
What I Ate Wednesday #98
This microwave shakshuka recipe originally appeared in my video, What I Ate #98 on YouTube.