Vegan Green Shakshuka with Spinach, Zucchini and Herbed Tofu Feta
Vegan green shakshuka: seared golden tofu set in a cumin-spiced spinach, zucchini and jalapeño sauce, topped with lemony herbed tofu feta. Ready in about 40 minutes.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 15 min
- Serves
- 4
Vegan Green Shakshuka with Spinach, Zucchini and Herbed Tofu Feta is a vegan breakfast recipe made with extra-firm tofu, fresh lemon juice, extra-virgin olive oil. It takes 40 minutes of hands-on time, plus 15 minutes resting, serves 4, and each serving has 358 calories, 22 g of protein and 6 g of fiber.
One block of firm tofu does two jobs here. Half is cut into squares and seared with turmeric and kala namak so it looks and tastes a little like eggs. The other half becomes a quick lemon-marinated feta. The zucchini gets browned before the spinach goes in, which cooks off its water so the sauce stays thick and savory. Lemon and fresh herbs added at the end keep it bright.
A dietary (fully vegan, seared tofu and tofu feta instead of eggs and feta) + flavor profile (green herb, spinach and zucchini sauce instead of red tomato-pepper) take on our Easy Fresh Tomato Shakshuka with Bell Peppers, Feta and Herbs.
Ingredients
Herbed tofu feta
- 6 oz170 gextra-firm tofu, pressed and crumbled into small pieces
- 2 tbsp31 gfresh lemon juice
- 2 tbsp27 gextra-virgin olive oil
- 1 tsp5 gapple cider vinegar
- 1 tbsp5 gnutritional yeast
- ½ tsp0.5 gdried oregano
- 1 tbsp0.9 gfresh dill, finely chopped
- ½ tsp3 gfine sea salt
Seared tofu
- 8 oz227 gextra-firm tofu, pressed and cut into 8 squares about 1/2 inch thick
- 1 tbsp14 golive oil
- ¼ tsp0.8 gground turmeric
- ¼ tsp1.5 gkala namak (black salt)
- 1 pinch0.1 gblack pepper
Green sauce
- 2 tbsp27 golive oil
- 2 medium392 gzucchini, cut into 1/2-inch dice
- 1 medium110 gyellow onion, finely diced
- 1 14 gjalapeño, seeded and minced
- 4 cloves12 ggarlic, minced
- 1½ tsp3.2 gground cumin
- 1 tsp1.8 gground coriander
- ¾ tsp4.5 gfine sea salt
- 10 oz283 gbaby spinach
- ½ cup120 gvegetable broth
- 1 tbsp15 gfresh lemon juice
- ½ cup8 gfresh cilantro, chopped, divided
- ¼ cup15 gfresh flat-leaf parsley, chopped
To serve
- 1 pinch0.2 gred pepper flakes, for serving (optional)
- 4 slices128 gtoasted sourdough or pita, for dipping (optional)
Kit: 12-inch skillet with lid, nonstick skillet, mixing bowl, clean kitchen towel
Tips
- Brown the zucchini hard before adding anything else. Zucchini that goes in without browning releases water and makes the sauce thin.
- Kala namak has a sulfurous, egg-like smell. Add it at the end if you like a stronger egg flavor, or leave it out and use regular salt.
- Make the tofu feta up to 5 days ahead. It gets tangier the longer it sits.
Swap ideas
- Use kale or Swiss chard instead of spinach
- The sauce is heartier and more earthy. Simmer it 3–4 minutes longer so the greens soften.
- Use a serrano instead of the jalapeño, or keep the seeds in
- Adds noticeably more heat.
- Add 1 cup of frozen peas along with the spinach
- Adds sweetness and bulk, and the sauce stays bright green.
- Use mint instead of the dill in the tofu feta
- Gives the topping a cooler, more Levantine flavor.
The numbers
Nutrition per serving
358kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 3.8 g 19%
- Sugars
- 4.6 g
- Sodium
- 918 mg 40%
- Potassium
- 1051 mg 22%
- Calcium
- 799 mg 61%
- Iron
- 6.5 mg 36%
- Vitamin C
- 55 mg 61%
- Vitamin B12
- 4.69 µg 195%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Tofu, raw, firm, prepared with calcium sulfate, Lemon juice, raw, Oil, olive, salad or cooking, Vinegar, cider, Nutritional Yeast Seasoning by BRAGG (fortified; legacy USDA Branded Foods entry as reproduced by NutritionValue.org), Spices, oregano, dried, Dill weed, fresh, Salt, table, Spices, turmeric, ground, Naco Black Salt Kala Namak (Carb Manager food database), Spices, pepper, black, Squash, summer, zucchini, includes skin, raw, Onions, raw, Peppers, jalapeno, raw, Garlic, raw, Spices, cumin seed, Spices, coriander seed, Spinach, raw, Soup, vegetable broth, ready to serve, Coriander (cilantro) leaves, raw, Parsley, fresh
Method
Drain a 14-oz block of extra-firm tofu. Wrap it in a clean towel and set a heavy pan on top. Press for 15 minutes. Cut off about 6 oz (a little less than half) and crumble it into small, feta-sized pieces. Cut the rest into 8 squares about 1/2 inch thick.
Make the tofu feta. In a bowl, whisk together the lemon juice, 2 tbsp olive oil, vinegar, nutritional yeast, oregano, dill and 1/2 tsp salt. Fold in the crumbled tofu and leave it to marinate while you cook.
Sear the tofu squares. Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Sprinkle the squares with turmeric, kala namak and pepper, then lay them in the pan in a single layer. Cook for 3–4 minutes per side, until golden and crisp at the edges. Set aside.
Heat 2 tbsp oil in a 12-inch skillet over medium-high heat. Add the zucchini in an even layer and leave it alone for 2–3 minutes, until the undersides brown. Stir and cook 2–3 minutes more, until tender and no liquid is left in the pan.
Turn the heat down to medium. Add the onion and jalapeño and cook for 4–5 minutes, stirring now and then, until the onion is soft and translucent. Add the garlic, cumin, coriander and 3/4 tsp salt and stir for 1 minute, until fragrant.
Add the spinach a few handfuls at a time, stirring each batch until it wilts. Pour in the broth and simmer for 2–3 minutes, until the sauce thickens enough that a spoon dragged through it leaves a trail. Use the back of the spoon to mash about a quarter of the vegetables so the sauce holds together. Stir in 1 tbsp lemon juice, the parsley and half the cilantro. Taste and add more salt if needed.
Make 8 shallow wells in the sauce and set a seared tofu square in each. Cover and cook on low for 2–3 minutes, until the tofu is warmed through.
Use a slotted spoon to scatter the tofu feta over the top. Finish with the rest of the cilantro and red pepper flakes, if using. Serve from the skillet with toasted bread or pita.
Storage: Store the green sauce, seared tofu and tofu feta in separate airtight containers in the fridge. The sauce and seared tofu keep up to 3 days and the tofu feta up to 5 days. Reheat the sauce and tofu together in a covered skillet over medium-low heat, loosening with a splash of broth, then top with the tofu feta and fresh herbs.
Questions
- How much protein is in vegan green shakshuka with spinach, zucchini and herbed tofu feta?
- Each of the 4 servings has 22 g of protein, 6 g of fiber and 358 calories, calculated from USDA FoodData Central values for every ingredient.
- Is vegan green shakshuka with spinach, zucchini and herbed tofu feta vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does vegan green shakshuka with spinach, zucchini and herbed tofu feta take to make?
- 15 minutes of prep and 25 minutes of cooking, so 40 minutes of hands-on time, plus 15 minutes of unattended resting.
- Can you make vegan green shakshuka with spinach, zucchini and herbed tofu feta ahead?
- Store the green sauce, seared tofu and tofu feta in separate airtight containers in the fridge. The sauce and seared tofu keep up to 3 days and the tofu feta up to 5 days. Reheat the sauce and tofu together in a covered skillet over medium-low heat, loosening with a splash of broth, then top with the tofu feta and fresh herbs.
- What can I substitute in vegan green shakshuka with spinach, zucchini and herbed tofu feta?
- Use kale or Swiss chard instead of spinach — the sauce is heartier and more earthy. simmer it 3–4 minutes longer so the greens soften.. Use a serrano instead of the jalapeño, or keep the seeds in — adds noticeably more heat.. Add 1 cup of frozen peas along with the spinach — adds sweetness and bulk, and the sauce stays bright green.. Use mint instead of the dill in the tofu feta — gives the topping a cooler, more levantine flavor..
- Does vegan green shakshuka with spinach, zucchini and herbed tofu feta contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 29, 2026 ·Middle Eastern
