Vegan shakshuka

January 27, 2020 (Last Updated: January 23, 2020)
Vegan shakshuka

Otherwise known as tofu in purgatory!

Recipe and styling by Robyn Timson Moss

Photograph by Dylan Swart

Vegan shakshuka

Serves: 4
Total Time: 1hr


  • 2 tbsp olive oil + extra, to drizzle
  • 1½ red onions, sliced into 8 pieces
  • 4 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 1 tsp cumin seeds
  • ¼ tsp ground nutmeg
  • 4 ripe jam tomatoes, diced
  • 600g small exotic tomatoes, halved
  • 1 fresh chilli, halved
  • 110g (½ cup) cooked red adzuki beans
  • 95g (½ cup) cooked cowpeas/black-eyed beans
  • 16 Manzanilla green olives, pitted
  • salt and freshly ground black pepper, to taste
  • 6 small spinach leaves, stems removed
  • 6 small kale leaves, stems removed
  • 600g firm organic tofu (we used Green Guru)
  • fresh flat-leaf parsley, to garnish
  • sourdough bread, to serve



Preheat oven to 200°C.


Place the 2 tbsp olive oil in a heavy-based, stove-to-oven casserole dish placed over medium heat. Add the red onion and garlic, and sauté until the onion has softened a little, about 5 minutes. Add the paprika, cumin and nutmeg, and fry for 1 – 2 minutes. Turn the heat to low, add the diced jam tomatoes and simmer for about 10 minutes. Gently stir in the sliced exotic tomatoes, chilli, cooked beans and green olives. Season to taste, then simmer for a further 5 minutes.


Fold in the spinach and kale leaves. Tear the tofu into egg-sized chunks and nestle into the tomato mixture.


Place the casserole in the preheated oven and bake for 10 minutes. Garnish with fresh parsley and a drizzle of olive oil. Serve immediately with chunks of hot, crusty sourdough bread.

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