Vegan Shakshuka (High-Protein, One-Pan Wonder)

Seitan is a faux meat that can easily be made at home.

If you’re looking for a comforting, high-protein brunch or easy weeknight meal that feels a little bit boujee, you’re going to love this vegan shakshuka.

Traditionally made with eggs poached in a spiced tomato sauce, this plant-based version uses tofu to mimic that soft egg texture, with added protein to fuel your gains and keep you full for hours.

💬 Why You’ll Love It

• High-protein and 100% plant-based

• One pan = less washing up

• Packed with flavour and fibre

• Perfect for brunch, lunch, or a light dinner

• Great for batch cooking — just reheat and go

  
  

This is the kind of recipe I recommend to my clients who want easy, feel-good meals that still hit their macros. It’s nourishing, it’s satisfying, and let’s be honest… it looks impressive on the plate!

---

🕒 Ready in 20 Minutes

⏱ Prep Time	🍳 Cook Time	🍽 Serves
5 mins	15 mins	2

The Full Recipe

Brunch is ON! 🔥

Ingredients

• 1 tsp olive oil

• 1 small red onion, diced

• 1 red pepper, chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground coriander

• Pinch of chilli flakes (optional)

• 1 can (400g) chopped tomatoes

• 1 tbsp harissa paste

• Salt and pepper, to taste

• 200g firm tofu

• 50ml plant milk

• 1 tbsp nutritional yeast

• ¼ tsp turmeric

• ¼ tsp Kala Namak (black salt - optional but it's what gives the tofu an 'eggy' taste)

• 100g shredded seitan, optional to bump up the protein (I used my homemade Shredded Seitan)

• A handful of fresh spinach

• ½ an avocado, sliced

• Fresh mint, to garnish - optional, but it goes really well!

• Optional for serving: sourdough or pitta

  
  

Directions

1. Heat the olive oil in a large non-stick frying pan over medium heat.

2. Add the onion and red pepper, and a good pinch of salt & pepper. Cook for 5–7 minutes until softened.

3. Stir in the garlic, cumin, paprika, coriander, harissa paste and chilli flakes. Let it sizzle for a minute until fragrant.

4. Add the chopped tomatoes & seitan (if using). Simmer uncovered for 10 minutes until thickened.

5. While this is simmering, blend the tofu, plant milk, black salt and nutritional yeast together until smooth

6. Make little “wells” in the sauce and spoon in the tofu and sprinkle in the spinach.

7. Cover and simmer for 5–7 more minutes until everything is warm and flavourful and the spinach has wilted.

8. Sprinkle with the mint if using, add the avocado and serve with crusty bread or toasted pitta.

Nutritional Information:

Per Serving (without seitan);

• Calories: 310

• Protein: 19g

• Carbs: 19g

• Fat: 17g

Per Serving (with seitan);

• Calories: 400

• Protein: 37g

• Carbs: 21g

• Fat: 19g

---

💪 Coach’s Note

I originally made this with tofu alone… but then I thought, why not level up the protein?

So I added 100g of my Shredded Chickun Seitan - and boom 💥 the protein hit jumped to over 40g per serving. Game. Changed.

Tofu gives you a brilliant combo of plant protein, iron, and calcium. Seitan adds a meaty texture and even more protein with barely any fat or carbs, perfect for body recomposition goals.

---

📸 Make It? Tag Me!

If you try this recipe, I want to see it! Tag me on Instagram @veganmacros101 and show me your brunch game.

---

💥 Want more high-protein, easy vegan recipes?

Inside Vegan Macros Mastery, every month you’ll get done-for-you calories & macros, new high-protein vegan recipes and incredible resources available to help you stay on track and know exactly what to do to keep making progress.

You can start anytime, and there is no minimum commitment!

---

Or if you're ready for next-level support, inquire about 1:1 coaching here.

Much love.

Vicki x ❤️ 💪🏼 🌱

Founder & Head Coach