Jessica in the Kitchen · by Jessica Hylton★ 5.0 (31)
Vegan Shakshuka Recipe
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 28%
CARBS 15G37% OF CAL
4G FIBER7G SUGAR4G OTHER
FAT 6G34% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan riff on shakshuka with seasoned tofu scramble cooked in a spiced tomato sauce with peppers and onions. Flavorful and satisfying for breakfast or brunch with warm spices and tangy tomatoes.
mainmiddle easternegg dishtofu🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 28 oz diced tomatoes (fresh or canned)
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes (or more)
- 5 cloves garlic (peeled and chopped finely)
- 1 medium onion (finely diced)
- 1 medium bell pepper (finely diced)
- 1 tablespoon chopped parsley or oregano or herbs of your choice
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup vegan feta cheese ((add more or less if you want to))
- parsley for garnish
- 1 lb block of extra firm tofu (pressed for at least 30 minutes)
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- 3 tablespoons nutritional yeast
- ¾ cup vegan milk
- ½ teaspoon kala namak
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 28%
CARBS 15G37% OF CAL
4G FIBER7G SUGAR4G OTHER
FAT 6G34% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 349mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 392mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 349MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.