vegan shakshuka made with mina

10 Minute Vegan Shakshuka

Vegan shakshuka is the ultimate one-pan, nutrient-rich dish that can be enjoyed any time of day. Breakfast, lunch, dinner, or my favorite… brunch! I love to serve it for brunch because its a total crowd pleaser and with Mina Shakshuka sauce it is so easy to make.

vegan shakshuka

Shakshuka is a rich and flavorful tomato sauce that is typically used to poach eggs, but this delicious vegan version swaps the eggs for tofu. A traditional shakshuka recipe includes tomatoes, roasted red peppers and spices and can take over an hour to prepare from scratch! While its worth the wait, I know many of us do not have time for that! I love to use Mina Shakshuka sauce because its just as delicious as the recipes I’ve made from scratch, but I can enjoy authentic, flavorful shakshuka in just 10 minutes.

vegan mina shakshuka

How to make Vegan Shakshuka

As I mentioned, traditional shakshuka recipes can take over an hour, but follow the few simple steps below for a recipe thats just as tasty, full of authentic flavor, and ready in no time.

mina shakshuka
shakshuka recipe
vegan shakshuka made with mina
vegan shakshuka traditional
  1. Start by scrambling your tofu. For an easy step-by-step guide, check out my tofu scramble tutorial here. Set aside.
  2. Heat a small cast iron skillet over medium low heat. Optional to spray with a light coat of olive oil.
  3. Pour in your jar of Mina Shakshuka and bring to a gentle simmer.
  4. Make 4 little wells, and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  5. Remove from heat and garnish with vegan feta, fresh avocado and cilantro.
mina brunch tofu

How to serve Shakshuka

One of the best things about shakshuka is that it’s incredibly versatile. You can enjoy it by itself, alongside toasted bread or naan for mopping up the tasty sauce, or with salad, mixed greens, or my favorite: massaged kale. The bold and vibrant sauce pairs so well with the refreshing and tender kale and makes the perfect light and healthy, plant based brunch. As the weather gets cooler, we make shakshuka even more frequently because its so warm and comforting.

vegan shakshuka made with mina

10 Minute Vegan Shakshuka

This authentic shakshuka is an authentic, easy to make one-pan dish made with Mina Shakshuka sauce.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast, brunch, Dinner
Cuisine: moroccan
Keyword: shakshuka, tomato stew, vegan brunch, vegan shakshuka
Servings: 4
Author: jackfruitfulkitchen


  • 8 oz extra firm tofu
  • 1 TBSP nutritional yeast
  • 1/2 tsp kala namak indian black salt
  • 1/8 tsp turmeric (for color)
  • 1 jar Mina shakshuka sauce
  • 2 TBSP vegan feta
  • 1/4 C fresh cilantro, chopped
  • crusty bread or naan, toasted


  • Heat a small amount of oil or water in an 8" cast iron skillet over medium low heat.
  • Crumble your tofu into the skillet and season with nutritional yeast, salt and turmeric. Scramble for 3-4 minutes until golden. Transfer to a plate and wipe out your skillet.
  • Return to heat and pour in jar of Mina shakshuka sauce. Bring to a gentle simmer. Use a wooden spoon to make 4 small wells and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  • Remove from heat and garnish with vegan feta, avocado slices and fresh cilantro. Spoon into bowls alongside fresh greens (optional) and serve with crusty bread or naan for dipping.
Tried this recipe?Let us know how it was!


Tofu Scramble With Sweet Potatoes

If you have never tried a tofu scramble, you’re definitely in for a treat. Eggs are oftentimes one of the hardest things for aspiring vegans to give up. Luckily, tofu scrambles are a delicious vegan alternative to your favorite breakfast scramble. They have a similar texture, a very similar taste, and are incredibly nutritious. Plus, believe it or not, they’re actually even easier to make! Simply scramble with a few spices just as you would eggs, and you will be enjoying a fork full of fluffy protein-packed tofu goodness in just a few minutes. The recipe below incorporates creamy sweet potatoes, juicy tomatoes, and steamed spinach, but you can use any vegetables you like, or enjoy them straight up.

tofu scrambles are a delicious protein rich plant based alternative to scrambled eggs

What Makes Tofu Scramble Taste Like Eggs?

Tofu has a very mild taste, meaning it will take on any spice you season it with. To achieve an “eggy” taste, I always reach for three things.

  • Kala Namak, or Indian Black Salt, adds an egg-like sulfur taste and is a great source of minerals and iron.
  • Nutritional Yeast adds a cheesy, savory, flavor and is full of nutrients such as B vitamins, fiber, zinc, and 18 amino acids. Note: nutritional yeast is VERY different than active baker’s yeast.
  • Turmeric, which is added less for flavor and more for naturally enhancing the color to a nice golden egg-like hue.
extra firm or firm tofu can both be used for tofu scrambles.

Do I Need to Press my Tofu Before Scrambling?

When making tofu scrambles you do not need to press your tofu! Because you are going to scramble it, a little bit of moisture in the skillet is just fine. To achieve the best texture I like to use firm or extra firm tofu which will result in a fluffy egg-like scramble.

Tofu scramble seasonings include nutritional yeast, kala namak indian black salt, and turmeric

What Type of Seasonings Should I use in my Tofu Scramble?

As mentioned above, tofu will take on the flavor of any seasonings you pair it with, which is one of the reasons why its so wonderful! The possibilities for tofu scramble seasonings are nearly endless. A great starting point is nutritional yeast, turmeric, salt and pepper but a few of my favorite additions are:

  • Southwest: smoked paprika, garlic, chili powder, cumin, coriander
  • Coconut Curry: ginger, curry powder, garlic, and coconut yogurt
  • Italian: oregano, basil, garlic, marjoram, thyme
  • Mexican: oregano, chile flakes, cilantro, garlic, paprika

How Does the Nutrition Info Compare to Eggs?

Depending on your dietary needs, tofu scrambles and eggs can both be healthy and nutrient rich choices. For a plant-based diet, tofu is a wonderful protein source and incredibly rich in calcium and iron.

Tofu Scramble (4oz)

Calories: 94
Fat: 6g
Carbs: 2.3g
Protein: 10g
Sodium: 9mg
Cholesterol: 0mg
Potassium: 150mg
Calcium: 43% DV
Iron: 36% DV

Scrambled Eggs (2 eggs)

Calories: 143
Fat: 10.3g (3g Saturated Fat)
Carbs: 0.7g
Protein: 13g
Sodium: 142mg
Cholesterol: 372mg
Potassium: 138mg
Calcium: 5% DV
Iron: 9.7% DV


Vegan Tofu Scramble With Sweet Potatoes

A plant-based, protein-rich breakfast scramble including tofu, sweet potatoes, and veggies.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Keyword: tofu scramble, vegan breakfast, vegan scramble
Servings: 2
Author: jackfruitfulkitchen


  • 1 small sweet potato, cubed
  • 8 oz firm or extra firm tofu
  • 2 TBSP nutritional yeast
  • 1/2 tsp kala namak black salt or regular salt
  • 1/8 tsp turmeric
  • 1/2 tsp paprika
  • black pepper, to taste
  • 1 C baby spinach
  • 1/2 C cherry tomatoes
  • 1 TBSP fresh parlsey, chopped


  • Heat a large cast iron skillet over medium heat and add a small amount of water. Add your sweet potatoes to the skillet and cover to steam for 5 minutes until tender.
  • Move sweet potatoes to the side of the skillet and add your tofu to the skillet. Use the back of a wooden spoon to mash. Top with seasonings and begin to scramble, incorporating sweet potatoes. Scramble for 2-3 minutes, adding a little olive oil if desired.
  • Add in spinach and tomatoes and scramble to heat through until spinach is wilted and tomatoes have softened.
  • Serve hot garnished with fresh parsley.
Tried this recipe?Let us know how it was!