North African Skillet Dinner (Vegan Shakshuka)

This North African Skillet Dinner (Vegan Shakshuka) is a One Pan Wonder!

North African Skillet Dinner (Vegan Shakshuka)

Serves 6

At first glance, this North African Skillet Dinner or Vegan Shakshuka might look like just another tomato-based dish—but don’t be fooled. This is no marinara!

Shakshuka is deeply spiced with cumin, paprika, and coriander, creating a warm, smoky sauce that’s worlds apart from Italian red sauce. Typically, raw eggs are cracked on top of the rich sauce and cooked in it.

In this vegan version, tender tofu takes the place of eggs (or substitute chickpeas for the tofu), while more seasonal vegetables add color and heartiness. The result is a one-pan meal that’s comforting, vibrant, and perfect for scooping up with warm bread any time of day.

Traditional shakshuka may not call for adding vegetables beyond the tomatoes, onions, and peppers but I think this dish begs for more. Cauliflower is a natural fit for this dish, bringing both texture and nutrition. In late summer, zucchini or other tender squash make a lovely seasonal swap. Once the weather cools, try it with vibrant winter squash—like butternut or delicata—for a cozy twist. And for a hearty option that works year-round, you can’t go wrong with sweet potatoes.

Why You'll Love This Recipe

• ✨ One-pan magic: Less mess, more flavor — and you can take it straight from stove to table.

• 🌱 Protein without the eggs: Tofu or chickpeas step in to keep this dish hearty and satisfying. Soy is also linked to breast & heart health, and bone support.

• 🥦 Veggie-packed goodness: From cauliflower to greens to seasonal squash, every bite is bursting with fiber and nutrients.

• 💚 Healthy fats you’ll love: Olives (and maybe avocado, if you’re feeling extra) make it creamy, rich, and heart-healthy.

• 🍅 Antioxidant boost: Tomatoes and peppers aren’t just tasty — they’re loaded with vitamins that support your immune system, a healthy heart, and prostate.

• 🍂 Always in season: Swap in whatever’s fresh at the market — zucchini in summer, sweet potatoes in winter, you name it.

What You'll Need

• 1 medium onion, chopped

• 1 large red bell pepper, chopped

• 1 teaspoon salt

• 1 (28-oz) can chopped or crushed tomatoes

• 3 cloves garlic, minced/grated/pressed

• 1 tablespoon Shakshuka Spice Blend (see recipe below or buy pre-mixed)

• 1 teaspoon maple syrup or sugar (optional)

• ½ block of soft tofu (or use 1 15-ounce can of chickpeas, cannellini, or large lima beans, drained)

• 2 cups chopped cauliflower (or use zucchini, winter squash, or sweet potatoes)

• 2 cups baby spinach (or use finely chopped chard or kale)

• ¼ cup pitted kalamata olives

• Fresh basil, mint, or parsley, for garnish

• Diced avocado, for garnish (optional)

How to Make It

1. Brown the vegetables: Heat a large pan over medium-high heat. Add the onion and bell pepper, and spread them around the pan. Cook for several minutes, without stirring, until vegetables have browned. Stir in the salt and cook for a few minutes more until the vegetables are soft and nicely browned. Browning vs. sautéeing adds flavor to the dish.
   

2. Add tomatoes and flavor: Stir in the tomatoes, garlic, Shakshuka Spice Blend, and syrup. Cook for a couple of minutes until fragrant.
   

3. Add vegetables: Stir in the cauliflower and bring to a simmer. Reduce the heat, and cook for about 10 minutes, until the sauce has thickened and the cauliflower is fork-tender. Stir in the greens and cook for 2 to 3 minutes until wilted.
   

4. Add tofu: Nestle tofu into the sauce and warm for about 5 minutes.
   

5. Finish: Garnish with fresh herbs and avocado.

Shakshuka Spice Blend

Makes ~¼ cup

This warm and aromatic spice blend captures the essence of shakshuka, the beloved North African and Middle Eastern dish. Featuring a balanced mix of earthy cumin, smoky paprika, and fragrant coriander, this blend makes it easy to bring bold, comforting flavor to your kitchen. Keep a jar on hand to season roasted veggies, beans, soups, or even popcorn—it’s a versatile staple that adds instant depth and a hint of spice to any dish.

What You'll Need

• 2 tablespoons sweet paprika

• 1 tablespoon smoked paprika

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 2 teaspoons ground turmeric

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• ½ tsp cayenne

• ½ tsp black pepper

How to Make It

Combine all spices in a small bowl and mix well. Store in an airtight jar for up to 6 months.

Serving Suggestions: Use 3 teaspoons (or up to 1 tablespoon) per batch of shakshuka. Sprinkle on roasted veggies, grains, or add to soups, socca bread, or dressings.