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Vegan Shakshuka with Za’atar Spiced Chickpeas

  • Servings6


Vegan Shakshuka with Za’atar Spiced Chickpeas

A popular breakfast dish throughout the Middle East, shakshuka is traditionally made by poaching eggs in a spicy tomato sauce. Here, we’ve shaken things up by replacing the eggs with seasoned and seared tofu, and we’ve included an extra helping of protein by adding crispy spiced chickpeas to fuel you up for a busy day ahead.


Herb swap

Can’t find the fresh herbs needed for a recipe? Simply swap in the same dried herb using three times less the amount. For example, if a recipe calls for 1 Tbsp (15 mL) fresh basil, you can swap it for 1 tsp (5 mL) dried basil.


Vegan Shakshuka with Za’atar Spiced Chickpeas

  • Servings6


  • 12 oz (350 g) block firm tofu
  • 19 oz (540 mL) can chickpeas, drained and rinsed
  • 1 Tbsp (15 mL) lemon juice
  • 2 Tbsp (30 mL) Dijon mustard
  • 1/2 tsp (2 mL) smoked paprika
  • 3 Tbsp (45 mL) grapeseed oil, divided
  • 2 Tbsp (30 mL) za’atar
  • 1 tsp (5 mL) ground turmeric (optional)
  • Pinch of freshly ground black pepper
  • 1 medium yellow onion, diced
  • 3 garlic cloves, peeled and minced
  • 1 medium green bell pepper, seeded and diced
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) ground coriander
  • 1/2 tsp (2 mL) crushed red pepper flakes
  • 28 oz (796 mL) can fire-roasted tomatoes
  • 1/3 cup (80 mL) fresh cilantro leaves or parsley leaves, chopped, plus extra for garnish
  • 2 Tbsp (30 mL) fresh dill, chopped
  • 1 avocado, thinly sliced
  • 1/4 cup (60 mL) fresh pomegranate arils


Per serving:

  • calories337
  • protein12 g
  • total fat18 g
    • sat. fat3 g
  • total carbohydrates30 g
    • sugars3 g
    • fibre8 g
  • sodium364 mg



Preheat oven to 375 F (190 C). Place rimmed baking tray in oven to warm while it preheats.


Drain tofu, wrap in clean kitchen towel or paper towel, and set aside on plate with 8 to 9 in (20 to 23 cm) cast iron pan set on top. Set tofu aside for 30 minutes to remove excess moisture.


While tofu sits, spread rinsed chickpeas onto clean dish towel and gently rub until well dried. Transfer chickpeas to bowl and toss with lemon juice, Dijon mustard, and paprika. Pour seasoned chickpeas onto hot baking tray in single layer. Roast for 10 minutes in preheated oven, give a toss, then roast again for another 10 minutes.


Meanwhile, in small bowl, stir together 1 Tbsp (15 mL) grapeseed oil and za’atar. Once chickpeas have roasted for a total of 20 minutes, drizzle with za’atar, toss to coat, and return to oven for an additional 10 minutes. Set aside to cool on baking tray while making shakshuka. Keep oven on.


Once tofu has been pressed, unwrap tofu and slice block in half widthwise to create 2 thinner rectangles. Slice each tofu rectangle in half, then slice each piece along the diagonal to create 8 triangles. Brush tofu pieces all over with 1 Tbsp (15 mL) grapeseed oil before sprinkling with turmeric (if using) and black pepper.


Preheat cast iron pan over medium heat before adding tofu pieces, in batches if necessary, to cook until lightly browned on each side, about 8 to 10 minutes total. Transfer tofu to plate and set aside. Keep cast iron pan on stove.


To warm cast iron pan, add remaining 1 Tbsp (15 mL) grapeseed oil and let warm for 30 seconds. Add onions and sauté, stirring occasionally, until softened, about 4 minutes. Add garlic and bell pepper and continue to cook, stirring occasionally, until softened and starting to brown, about 10 minutes. Stir in cumin, coriander, and red pepper flakes, and let cook for 1 minute before adding canned tomatoes along with their juices, cilantro, and dill. Stir sauce together well and let come to a simmer. At this point, if you prefer a smoother sauce, use an immersion blender to purée sauce a bit. Nestle tofu into sauce and transfer pan to oven for 10 minutes.


To serve, top warm shakshuka with some reserved cilantro, avocado slices, and pomegranate seeds. Sprinkle some za’atar-spiced chickpeas over shakshuka and serve the rest alongside for guests to help themselves. Serve while warm alongside some warm pita or toasted rustic bread, if desired.



Eggplant-Crusted Mushroom Quiche with Arame

Eggplant-Crusted Mushroom Quiche with Arame

Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.