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Vegan Shakshuka


30 minutes

The secret ingredient in this popular brunch dish is Rubies in the Rubble Spicy Tomato Relish, adding a chilli kick and plenty of flavour. Rubies in the Rubble has been turning surplus food into high-end chutneys and relishes since 2011, using fruit and vegetables usually thrown away before they reach supermarket shelves. This vegan breakfast use scrambled tofu but you could instead use scrambled eggs, or once the sauce has finished cooking crack in a couple of whole eggs, pop the lid on and cook until the whites are set and the yolks are still runny.

7 Farmdrop products in this recipe


Here’s how you do it

  1. In the pan, heat a splash of olive oil and sauté your onions & garlic until translucent before adding the chopped celery and red pepper. Cook for 5 minutes to soften and stir regularly.
  2. Add in the chopped tomatoes, tomato paste, tomato relish, paprika, salt and pepper and stir to combine. Reduce to low/medium heat and let it simmer for 5-10 minutes.
  3. Make the scrambled tofu while the sauce is cooking. Mash the tofu with the back of a fork or a potato masher in a large bowl, until broken into small pieces, then add it to the frying pan with the oil. Stir in the turmeric, salt and pepper. Fry for 4–5 minutes, stirring constantly, until the tofu resembles scrambled egg.
  4. Add in the kale or spinach and vegan scrambled egg, then stir to combine and serve warm with parsley, fresh yogurt and toasted bread.


For the vegan scrambled “egg"

  • 200g firm tofu
  • A pinch of turmeric (larder)
  • 1/4 tsp black pepper (larder)
  • 1/4 tsp salt (larder)
  • 1 tsp extra virgin olive oil (larder)

    For the Shakshuka:

  • 1/2 onion, finely diced*
  • 1 clove garlic, crushed*
  • 1 stalk celery, finely diced*
  • 1 red pepper, diced
  • 1 tbsp Rubies in the Rubble Spicy Tomato Relish
  • 2 tins chopped tomatoes
  • A handful of spinach, or roughly chopped kale
  • 1 tbsp tomato puree*
  • Olive oil for frying*
  • 1/4 tsp smoked paprika*
  • Black pepper*
  • Sea salt to taste*

Serve with:

  • Dairy free yogurt* (optional)
  • Fresh parsley
  • Freshly toasted bread

*From the larder

Suitable for

  • Vegans
  • Vegetarians
  • Dairy free

What’s in this recipe


Flat Leaf Parsley

1 Bunch (min. 15g)


Langridge Organic

Organic Baby Spinach

1 Bag (100g)




Organic Tuscan Chopped Tomatoes

1 Can (400g)




Naked Tofu

1 box (450g)


Celtic Bakers

Organic White Sourdough (sliced)

1 Loaf (500g)