Vegan shakshuka with quick-pickled onions

Total time: 50m
Preparation Time: 50m

For 2 people


Fanny - fannythefoodie

Nutritional Information

Contains 257 Kcal, 14g Protein, 27g Carbohydrates, 10g Fat


  • Tomato sauce
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 garlic clove, finely chopped
  • 1 red onions, sliced
  • 1 pitted dates, chopped
  • 1 tbsp tomato puree
  • 1 organic lemon, use grated zest only
  • 1 tin chopped tomatoes (approx. 230 g)
  • 1 dl water
  • 0.5 tsp salt
  • 1 pinch cinnamon
  • 1 tsp paprika
  • 0.5 tsp harissa
  • 1 bunch coriander, finely chopped
  • Quick-pickled onions
  • 1 red onions, thinly sliced
  • 1 tsp maple syrup
  • 0.5 tsp cumin
  • 2 tbsp apple vinegar
  • 1 tsp salt
  • Tofu mixture
  • 200 g silken tofu
  • 3 tbsp chickpeas
  • 0.5 tsp salt or kala namak salt
  • 1 tbsp nutritional yeast
  • 0.25 tsp baking powder
  • 0.25 tsp turmeric
  • 0.25 tsp garlic powder

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  • Tomato sauce

    Heat the oil in a frying pan. Toast the cumin. Add the garlic, onion and dates, sauté. Add the tomato puree to the pan along with all the other ingredients up to and including half of the coriander, bring to the boil, reduce the heat and simmer the sauce for approx. 15 mins.
  • Quick-pickled onions

    Mix the onion with all the other ingredients up to and including the salt, cover and set aside.
  • Tofu mixture

    In a bowl, thoroughly mix the silken tofu with all the other ingredients up to and including the garlic powder.
  • To complete

    Using a tablespoon, make two wells in the tomato sauce. Spoon the tofu mixture into the wells, cover and leave to solidify over a low heat for approx. 15 mins. Garnish with the remainder of the coriander.
  • Serve with:

    Fresh bread.

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