Plant Shakshuka

Would Shakshuka be the new avo-toast for breakfast? 

I love it’s juiciness, the punch flavors and how comforted you feel after having a good warm shakshuka!

That is for sure my suggestion for heating up the cold weekend brunch! 

for 3-4 people

  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 canned tomato
  • 2 tbsp tomato extract
  • 1 tsp ground cumin
  • ½ tsp ground paprika(I used sweet but you can use smoked if you like)
  • ¼ tsp dry red pepper flakes
  • 1 handful chopped fresh coriander
  • 1 handful chopped fresh parsley
  • 2-3 tbsp olive oil
  • 1 block(300g) of panisse(“chickpea tofu”. You can use tempeh, tofu or chickpea patties if you prefer)
  • ½ tsp salt
  • Pinch black salt
  • Vegan yogurt
  • Lemon juice to taste
  • Toasted nuts(optional, I used toasted cashews)


  1. Slice the Panisse and grill the slices with a drizzle of olive oil and pinch of salt for 2 minutes each side and set aside; 
  2. Heat a large frying pan with 1 tbsp olive oil and fry the onions until juicy and tender; 
  3. Add the red bell pepper slices with a pinch of salt let it fry for 5 minutes; 
  4. Add the tomatoes and spices and let it cook for about 15 minutes; 
  5. Adjust the salt, add the panisse slices and let it cook for more 5 minutes; 
  6. It’s ready to serve! Top the Shakshuka with the fresh chopped herbs, toates nuts and one tbsp olive oil; 
  7. Add some vegan yogurt for extra flavour or just some lemon juice for a bit of acitidy; 
  8. Enjoy!!

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