• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Shane & Simple

  • Recipes
  • Main Dishes
  • Side Dishes
  • About
    • Subscribe
    • Contact
    • Work With Me
  • ebooks
    • Meal Planner
    • 5 Day Kickstart
    • 5 Day Kickstart (printable version)
menu icon
go to homepage
  • about
  • recipes
  • blog
  • subscribe
  • contact
  • Connect

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • about
    • recipes
    • blog
    • subscribe
    • contact
  • Connect

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Eggy Tofu Patties (Vegan)

    Jump to Recipe·Print Recipe

    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!

    eggy tofu patties stacked on cutting board

    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!

    Table of Contents

    • Which Tofu Is Best?
    • How To Make Tofu Taste Like Eggs?
    • Ingredients You’ll Need
    • How To Make Eggy Tofu
    • Tips For Eggy Tofu Patties
    • Serving Suggestions
    • More Tofu Recipes
    • Eggy Tofu Patties (Vegan)

    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.

    tofu and spices in wooden mixing bowl

    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.

    tofu being coated in spices in wooden bowl.

    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.

    tofu patties on baking sheet

    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!

    baked eggy tofu patties on cutting board

    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.

    eggy tofu patties stacked on cutting board

    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
    eggy tofu patties on plate with fork and toast

    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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Eggy Tofu Patties (Vegan)

    ★★★★★

    5 from 8 reviews

    Print Recipe

    This vegan eggy tofu patty recipe is a delicious alternative to eggs. It’s easy, oil-free, and makes an incredible breakfast sandwich!

    • Total Time: 25 minutes
    • Yield: 4 eggy tofu patties 1x

    Ingredients

    Scale
    • 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

    1. Preheat your oven to 375˚F and line a small baking sheet with parchment paper.
    2. 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.
    3. 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.
    4. 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.
    5. Remove from the oven, sprinkle with black salt, and enjoy.
    6. These tofu eggy patties can be enjoyed alone as you would a fried egg or you can make a delicious breakfast sandwich.

    Equipment

    Chef’s Knife

    Buy Now →

    Parchment Paper

    Buy Now →

    Tongs

    Buy Now →

    Cutting Board

    Buy Now →

    Black Salt

    Buy Now →

    Baking Sheet

    Buy Now →

    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.

    • Author: Shane Martin
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Category: Vegan Breakfast Recipes
    • Method: Bake
    • Cuisine: Vegan
    • Diet: 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

    Keywords: eggy flavor, vegan egg, eggy tofu patties, easy vegan breakfast recipes, plant-based breakfast recipes

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    « Easy Vegan BBQ Seitan Ribs
    10 Vegan Banana Recipes Using Overripe Bananas »

    Reader Interactions

    Comments

    1. Bill Hansen

      January 07, 2023 at 12:54 pm

      As I brought to my mouth, the smell of eggs hit me. Delicious!

      Reply
      • Shane Martin

        January 09, 2023 at 12:16 pm

        I’m assuming that’s aa good think? 🙂

        Reply
    2. karma

      July 08, 2022 at 9:32 pm

      Super! this is an awesome recipe. just about to make it again!

      ★★★★★

      Reply
    3. Cynthia

      June 29, 2022 at 3:23 pm

      I love these! Tasted more like fish patties for some reason, but still delicious and easy!

      ★★★★★

      Reply
    4. Wendy C.

      June 24, 2022 at 7:58 pm

      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!

      ★★★★★

      Reply
    5. Cindy

      June 18, 2022 at 9:40 pm

      I wonder if these could be used to make juevos rancheros !

      Reply
      • Shane Martin

        June 19, 2022 at 5:41 pm

        I say go for it!

        Reply
    6. Deborah

      June 16, 2022 at 12:38 pm

      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!!

      ★★★★★

      Reply
    7. Andrea

      June 15, 2022 at 4:22 pm

      Just made this – so tasty. Really appreciate the tip on using kala namak AFTER cooking. I’ll use it this way from now on!

      ★★★★★

      Reply
    8. Katherine Torrington

      June 13, 2022 at 6:44 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        June 14, 2022 at 11:35 am

        Katherine, that is so sweet! Thank you so much!

        Reply
    9. Carol

      June 12, 2022 at 9:12 am

      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.

      ★★★★★

      Reply
    10. trish

      June 10, 2022 at 12:27 pm

      Remember to get the health benefit from the turmeric add a little ground black pepper…..these are SO good

      Reply
      • Shane Martin

        June 10, 2022 at 2:48 pm

        Absolutely! It’s in the recipe card;)

        Reply
    11. Kathi

      May 25, 2022 at 1:09 pm

      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.

      ★★★★★

      Reply
    12. LM

      May 20, 2022 at 3:24 pm

      Eager to try this. Your link goes to coarse black salt. Is that the kind you recommend for this recipe?

      Reply
      • Shane Martin

        May 20, 2022 at 5:27 pm

        Yes. We buy it coarsely and store it in a pepper grinder/shaker. But, it can be used coarse as well.

        Reply

    Let Me Hear From You! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, I’m Shane!

    I share healthy vegan recipes that are practical, affordable, anyone can make and everyone will love!

    About Me →

    SUBSCRIBE

    Footer

    ↑ back to top

    Info

    • About
    • Contact
    • Shop
    • Privacy Policy
    • Disclaimer
    • Content Policy

    Follow

    • Subscribe
    • Facebook
    • Pinterest
    • Instagram

    Recipes

    • All Recipes
    • Recipe Round-Ups
    • Pantry Staple Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Shane & Simple LLC