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Eggy Tofu Patties (Vegan)

  • Author: Shane Martin
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 eggy tofu patties 1x
  • Category: Vegan Breakfast Recipes
  • Method: Bake
  • Cuisine: Vegan
  • Diet: Vegan


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


  • 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
  • 1/2 tsp turmeric
  • Black salt (Kala Namak) as needed

For Serving (Optional)

  • cashew mayonnaise
  • whole-grain buns
  • micro-greens


  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.


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 1/8 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.


  • 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