These vegan eggy tofu patties are a delicious alternative to eggs. Easy to make and gluten-free, enjoy on toast, with beans, or make some incredible vegan breakfast sandwiches!
If you miss fried eggs since going vegan then you are going to love this recipe. These delicious eggy tofu patties taste amazing, have a texture eerily close to fried eggs, and are ready to eat in minutes.
Breakfast was one of the meals I, like most people, struggled with most after going plant-based. I prefer savory meals over sweeter ones. So, to say I got burnt out on fruit and oatmeal would be an understatement.
Honestly, it was my desire for a savory breakfast that led me to start the blog and create things like my tofu scramble, tofu bacon, and plant-based breakfast sausages. These recipes were almost like breathing again, not to sound too dramatic.
Now, with the addition of these eggy tofu patties, it’s like breathing and winning the lottery! They’re simple, healthy, and most importantly, delicious!
Flavored with a few simple spices and baked without oil, these tasty patties are moist on the inside and slightly crispy on the outside. You can enjoy them as a main dish, side dish, or a great topping for veggie burgers and sandwiches.
You’ll have no problem creating a wonderful protein-packed weekend brunch everyone will love.
Ready? Let’s do it!
Which Tofu Is Best?
Regular extra firm tofu works best when making this recipe. It has a texture very similar to fried eggs and is very hearty.
Extra firm tofu holds up very well and doesn’t fall apart while you’re cutting it. That’s important because I don’t press the tofu before cooking it in this recipe. The moisture adds to the egg-like consistency.
You could use firm tofu, but I would press it for at least 15 minutes.
How To Make Tofu Taste Like Eggs?
Black salt (Kala namak) or “Himalayan Black Salt, is what gives the tofu its eggy flavor. It’s a kiln-fired rock salt with a sulfurous, pungent egg-like smell and flavor. It’s very strong so you only need a little when using it.
Also, it’s always best to add it to the tofu AFTER you have cooked it and not before. All of the flavors will burn off during the cooking process.
Ingredients You’ll Need
- Tofu: extra firm tofu works best for this recipe. It usually comes in 14-ounce blocks.
- Spice Mixture: nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, and turmeric.
- Black Salt: it gives the tofu that eggy flavor and smell. A little goes a long way so only need to use about ⅛ tsp. per slice.
How To Make Eggy Tofu
This eggy tofu recipe is easy, quick, and healthy. This is a great recipe for new vegan and plant-based cooks.
Start by preheating your oven to 375˚F and line a small baking sheet with parchment paper.
Slice tofu in half width-wise creating two equal large pieces. Then cut each of those in half length-wise so that you end up with four equal pieces.
Stir all of the dry ingredients together, except for the black salt, in a small dish or bowl. Place the tofu slices on the baking sheet and coat all sides with the dry mixture. If you need more seasoning, whip up another batch.
Remember, do not add the black salt because we will be adding that after the tofu patties have baked.
Place the tofu patties in the oven and bake for 10 minutes then flip and bake for another 10 minutes.
Remove from the oven, sprinkle with black salt, and enjoy!
These tofu eggy patties are great as a main dish, side dish, or making a delicious vegan breakfast sandwich.
Tips For Eggy Tofu Patties
If extra firm tofu is not available here are a couple of other options:
- Firm: I would press this type of tofu for at least 15 minutes using a tofu press. It’s not quite as sturdy as extra firm.
- Super Firm Tofu: this is usually vacuum sealed and requires no pressing at all. It’s extremely firm and slices very well. But, it does not have the same texture as fried eggs. If that is not important to you then go for it.
Black Salt: Sprinkle on top of the tofu after baking because it will lose its flavor as it cooks. Also, use go sparingly because this is strong stuff. Usually about ⅛ of tsp. per slice is plenty.
I cut the tofu into 4 slices, but feel free to cut the tofu into as many slices as you wish.
Crispness: If you prefer your eggy tofu patty to be a little crunchier, preheat a nonstick pan over medium heat, add the baked patties, and cook for 2-3 minutes per side.
Place any leftovers in an airtight container and store them in the fridge for up to 5 days.
Serving Suggestions
Eggy tofu patties are super versatile. Serve them as-is on a plate alongside some toast or crumble them up to make some hearty vegan breakfast burritos.
My favorite thing to make is breakfast sandwiches. I lightly toast a whole-grain bun and add some delicious greens like arugula or spinach, a thick slice of tomato, and slather with creamy sauce like my cashew mayo. AMAZING!
Here are some delicious sides that pair perfectly with these eggy tofu patties:
- oil-free oven roasted potatoes
- easy vegetarian bbq baked beans
- easy cheesy vegan grits
- avocado toast
- sautéed mushrooms
More Tofu Recipes
Tofu is super versatile and can be used in many recipes, not just as a meat replacement. It also makes great desserts.
I hope you enjoy these Eggy Tofu Patties. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Eggy Tofu Patties (Vegan)
This vegan eggy tofu patty recipe is a delicious alternative to eggs. It’s easy, oil-free, and makes an incredible breakfast sandwich!
- Total Time25 minutes
- Yield4 eggy tofu patties 1x
- DietVegan
Ingredients
- 1 (14-ounce) block of extra-firm tofu
- 2 Tablespoons of nutritional yeast
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons of smoked paprika
- ½ tsp turmeric
- Black salt (Kala Namak) as needed
For Serving (Optional)
- cashew mayonnaise
- whole-grain buns
- micro-greens
Instructions
- Preheat your oven to 375˚F and line a small baking sheet with parchment paper.
- Slice tofu in half width-wise creating two equal large pieces. Then cut each of those in half length-wise so that you end up with four equal pieces.
- Stir all of the dry ingredients, except for the black salt, together in a bowl. Place each tofu patty in the bowl and evenly cover with the spice mixture. If you need more seasoning, whip up another batch. Remember, do not add the black salt until after baking the tofu.
- Place the tofu slices on the baking sheet and bake for 10 minutes then flip and bake for another 10 minutes. If you want a crispy texture bake for an extra 5 minutes per side.
- Remove from the oven, sprinkle with black salt, and enjoy.
- These tofu eggy patties can be enjoyed alone as you would a fried egg or you can make a delicious breakfast sandwich.
Notes
If using firm tofu be sure and press for at least 15 minutes as it is not quite as sturdy as extra-firm. Super Firm Tofu is also an option, is usually vacuum sealed, and requires no pressing at all. It’s extremely firm and slices very well. But, it does not have the same texture as fried eggs. If that is not important to you then go for it.
Black Salt: Sprinkle on top of the tofu after baking because it will lose its flavor as it cooks. Also, use go sparingly because this is strong stuff. Usually about ⅛ of tsp. per slice is plenty.
Crispness: If you prefer your eggy tofu patty to be a little crunchier, preheat a nonstick pan over medium heat, add the baked patties, and cook for 2-3 minutes per side. You could also just bake for an extra 5 minutes per side.
Place any leftovers in an airtight container and store them in the fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Vegan Breakfast Recipes
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 patty
- Calories: 120
- Sugar: 0.7 g
- Sodium: 255.3 mg
- Fat: 5.2 g
- Carbohydrates: 6.7 g
- Fiber: 2.2 g
- Protein: 11.7 g
- Cholesterol: 0 mg
Super simple, super tasty and so fast. I didn’t even press my tofu. I cut mine up into little squares. One batch of seasoning was still plenty. I will keep them in the fridge for tasty little protein bites. Thanks, Shane
You are most welcome and thank you for sharing!
Wow, this recipe is awesome! Loved the idea of making breakfast sandwiches so I’ve been toasting up some seeded bread, slathering it with your bacon flavored hummus and adding the eggy patties – a match made in heaven!!
Wow, great idea! I love the idea of using the “bacon” hummus. I can’t believe I haven’t tried that, yet.
This sounds delicious! Can you make it in an air fryer? If so, how long would you cook it for? I have a Gourmia bucket style air fryer.
Hi, Renee! Yes, you can totally use the air fryer. Set at 350˚F and cook in 10 minute increments, flipping each time. Cook until it reaches the desired coating. I tend to like it more on the crispy side.
Can these be frozen for reheating later?
Sure thing. Just let it thaw in the fridge overnight before reheating.
Started making these a couple of months ago and it has become a breakfast staple! Your tip of adding the black salt AFTER airfrying the tofu makes a big, positive difference!! Then you!!!
As I brought to my mouth, the smell of eggs hit me. Delicious!
I’m assuming that’s aa good think? 🙂
I like the texture of it! It’s very crispy without any oil. But I felt some flavor is missing. I will toss tofu to tamari before covering it with spices next time. Thank you Shane!
Super! this is an awesome recipe. just about to make it again!
I love these! Tasted more like fish patties for some reason, but still delicious and easy!
I followed the recipe exactly and it was delicious. The leftovers taste great cold too and will make a great sandwich or salad ingredient. Thank you for another amazing recipe!
I wonder if these could be used to make juevos rancheros !
I say go for it!
Shane, you are a freaking genius! This recipe is incredible! After baking them, I finished them off in my little Forman grill and I can say with all honesty, these taste exactly like a fried egg sandwich. My new favorite recipe! Thanks!!
Just made this – so tasty. Really appreciate the tip on using kala namak AFTER cooking. I’ll use it this way from now on!
So good! And… just listened to your interview with Rip Esselstyn. Two of my favorite men in one place–be still, my heart!! You guys made this plant-based grandma smile all the way down the highway as I listened! Thank you for all you do.
Katherine, that is so sweet! Thank you so much!
I’m eating my breakfast sandwich right now and loving every bite! These are delicious with your cashew mayo. Thank you for this recipe. Egg sandwiches have been sorely missed so this is a game changer for me.
Remember to get the health benefit from the turmeric add a little ground black pepper…..these are SO good
Absolutely! It’s in the recipe card;)
Another winner! I cut up a slice of it and added it to my lunchtime salad – delicious. This would be good on a sandwich, or just on its own (as you suggest.) Thanks for keeping these recipes coming, Shane.
Eager to try this. Your link goes to coarse black salt. Is that the kind you recommend for this recipe?
Yes. We buy it coarsely and store it in a pepper grinder/shaker. But, it can be used coarse as well.