Eggy Tofu Patties (Vegan)

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.

• Crispy Blackened Tofu
• Tofu Chocolate Mousse
• Crunchy Tofu Fish Fillets
• Easy Vegan Tofu Ricotta
• Chocolate Peanut Butter Pie
• Marinated Tofu (The Best Tofu Recipe)
• Vegan French Toast Casserole

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!

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