Vegan shakshuka with silken tofu and kala namak

Do you like shakshuka? Mediterranean cuisine is a wonderful source of inspiration when it comes to vegan cooking and even if a lot of dishes are far from being vegan, they still are super easy to turn into vegan feasts. Shakshuka is one of those dishes. The original version a hearty casserole consisting of eggs poached in a spicy pepper and tomato sauce. It’s quick and very easy to cook, making it the perfect dinner on a busy weekday. But how do you make vegan shakshuka that tastes like the traditional dish? Well that’s very simple! Swap the eggs for silken tofu with a hint of kala namak, a salt that tastes like eggs. The rest of the recipe is no different.

So how do you make vegan shakshuka?

vegan shakshuka


– 1 onion, chopped
– 2 garlic cloves, chopped
– 2 bell peppers, chopped
– 1 chili, chopped
– 4 fresh tomatoes, diced (canned tomatoes will work too)
– 250g of silken tofu
– 3 tbsp. olive oil
– 1 tsp. kala namak
– 1/2 tsp. turmeric
– ground cumin and ground coriander
– salt and pepper to taste
– oregano to taste


In a deep pan, fry your onion, garlic, chilli and peppers in the olive oil until they start to soften. Add the cumin, coriander and chopped tomatoes, then the oregano, salt and pepper. Simmer for a few minutes. Add water if the mixture is too dry. In the meantime whisk the silken tofu with the kala namak and turmeric. Dig several holes in the pepper and tomato sauce and pour the tofu mixture in them. Cover and cook for 10 minutes. Enjoy with fresh pita or toasted bread. I like to add more chilli flakes, black pepper and some chopped parsley before serving.