This vegan eggy tofu patty recipe is a delicious alternative to eggs. It’s easy, oil-free, and makes an incredible 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.
Find it online: https://shaneandsimple.com/eggy-tofu-patties-vegan/