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Shakshuka with Lentils & Tofu

Vegan Shakshuka with Lentils & Tofu

Start your day the right way with an #EasyDelicious vegan breakfast that makes good nutrition easier than you think. This shakshuka packs a protein punch thanks to the addition of lentils and tofu. Eating a high-protein breakfast provides energy, curbs cravings, and can help maintain a healthy weight by helping you feel full for longer.


2 Blocks of firm tofu, pressed and sliced in half
5-6 Tsp Cooking oil
1 Onion, chopped
1 Red bell pepper, chopped
1 Garlic clove, minced
1 Tbsp Smoked paprika
1 Tsp Ground cumin
0.5 Tsp Ground coriander
1 Tsp Tomato paste
6 Ripe Tomatoes, medium
1 Celery stalk, chopped
1 Cup Vegetable stock
Salt and Pepper, to taste
0.5 Cup Pride Red Lentils, rinsed
0.5 Tsp Chilli flakes

To Serve:

Crusty Bread
Chillies, freshly chopped
Parsley, freshly chopped
Olive Oil


  1. In a large pan with a lid, heat 1 teaspoon of the oil over medium heat. Fry onions until soft and clear. Remove from pan, add another teaspoon of oil and fry red pepper until it starts to char. Return onions to the pan of peppers, add 2 teaspoons of oil, garlic, paprika, cumin and coriander, and cook, stirring constantly, for another 1-2 minutes, or until fragrant. Add tomato paste and stir. Add tomatoes, celery, stock, salt, pepper, lentils and chillies, bring to a boil and turn down the heat to low. Let simmer for 20 minutes, or until the lentils are tender. Stir the mixture every five to ten minutes to prevent the lentils sticking to the bottom of the skillet.
  2. While the tomato and lentil mixture cooks, heat a teaspoon of oil over medium heat. Once hot, add the tofu slices. As the tofu cooks, sprinkle each side with sea salt and black pepper. When the bottom of the tofu is nicely browned (about 3 minutes), flip the pieces over and season the other side, adding another teaspoon of oil if needed. Once the tofu is browned on both sides, remove from heat.
  3. To serve, top the tomato and lentils with the tofu pieces, a drizzle of olive oil, parsley and chilli. You can bring the skillet directly to the table and let everyone dish up for themselves. The bread can be served fresh or toasted.


  1. Stir in extra stock if you feel the sauce is too thick.
  2. You’ll find tofu at your local Asian supermarket. You can replace the tofu with egg for a more traditional shakshuka, but we really enjoy the texture it brings to the dish.
  3. Add more or less chilli based on how hot you like your breakfast to be.
  4. You can replace the bread with couscous or rice if you’re looking for an alternative to bread.

Tried this recipe? Show us the final results of your Vegan Shakshuka with Lentils and Tofu on Pride Beans, Pulses & Grains’ Facebook Page.