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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.
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.
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.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
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4 Responses
Thank you! I used parsley, but I have some cilantro and will add that when I reheat my next serving. The Mina Moroccan Tomato Sauce was not available, so I used Mina Moroccan Red Pepper Sauce instead. It was delicious!
The recipe calls for parsley in the Ingredients list, but never mentions it in the Instructions. Step 4 tells us to add cilantro, but doesn’t list that in the Ingredients list. Which is preferable…parsley or cilantro?
Hi Mimi! Thanks for bringing that error to my attention! You could definitely use either for a delicious end result, but I would recommend cilantro.