Tofu “Egg” Patties

Perfect for vegan breakfast sandwiches! Black salt and nutritional yeast make these pan-fried tofu patties super savory and eggy.

Fun fact: I used to be a fiend for McDonald’s Egg McMuffins and Sausage & Egg Biscuits, and I knew I’d have to formulate my own version after going plant-based. These tofu patties make an easy, flavorful substitute for eggs in breakfast sandwiches or vegan benedicts.

The combination of nooch, onion powder, and garlic powder make the tofu extra-savory (pro-tip: it’s also fantastic on popcorn), and a pinch of black salty lends that slightly funky aroma that’s characteristic of eggs.

I use chickpea flour in my vegan omelette and quiche recipes, so I thought it’d be the perfect breading for these “egg” patties. I also love that it’s high in protein and gluten-free. In a pinch, you can simply use all-purpose flour.

If you have the time, let your tofu hang out in the chickpea flour mixture for a few extra minutes! As it sits, the moisture in the tofu will hydrate more of the dry ingredients and create a thicker coating.

vegan tofu breakfast egg patties
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Tofu "Egg" Patties

Perfect for vegan breakfast sandwiches! Black salt and nutritional yeast make these pan-fried tofu patties super savory and eggy.
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Author Sarah's Vegan Kitchen

Ingredients

  • 1 12 oz block firm or extra-firm tofu
  • 2 tbsp chickpea flour
  • 1 heaping tbsp nutritional yeast
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp kala namak black salt
  • pinch turmeric optional, for color
  • vegan butter or oil for frying

Instructions

  • Drain your tofu. If desired, you can wrap it in a clean kitchen towel and gently press out excess liquid.
  • Cut tofu into roughly ½" thick slices. You can use a biscuit cutter if you want to make round patties for vegan egg muffins.
  • Whisk together dry ingredients in a wide dish, and dip tofu slices to coat all sides thoroughly. (Optionally, you can let the tofu sit in the dish for a few extra minutes on each side. This will make for a thicker chickpea flour coating and a little extra flavor.)
  • Heat about a tablespoon of oil or vegan butter in a skillet over medium heat. Fry the tofu for 3-5 minutes on each side, until golden brown. Try not to move the tofu too much while cooking; the chickpea coating can flake off in the pan if it's handled too much.

Notes

You can find kala namak (black salt) at most Indian markets, or you can order it here. It has a sulfurous, eggy flavor and aroma. If you can't get your hands on it, you can use regular sea salt.
Did you make this recipe?We'd love for you to leave a review on the website! You can also share a photo on IG and tag @SarahsVeganKitchen_ or #sarahsvegankitchen.

2 Comments

  1. Pingback: Vegan Breakfast Sandwich // Sausage Biscuit & "Egg" Muffin - My Home Chef Recipes

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    5 stars
    Was not sure how these were going to turn out, but they were delicious! Easy and tasty! I actually used these in frozen meal prep sandwiches: prepped these patties, added them to a toasted English muffin, added a slice of Chao, and froze. These heated up better than anticipated making for an easy grab and go breakfast. Will def make them again!

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