Eggy Tofu Patties

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 eggs Benedict.

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

Eric and I both prefer a savory breakfast, so this recipe is a go-to for us. We love a good Just Egg scramble, but the cost adds up fairly quickly ($4.99 for a bottle!). These eggy tofu patties are the best of both worlds: super delicious and way more affordable!

Ingredients for Eggy Tofu Patties

• Firm or extra-firm tofu. The protein content in this kind of tofu gives your eggy patties a structured texture which is perfect for sandwiches or vegan eggs Benedict.
• Chickpea flour. This is a popular ingredient in vegan omelettes, so I thought it would make the perfect dredge for these eggy tofu patties! I love that chickpea flour is high in protein and fiber. It also happens to be gluten-free. In a pinch, you could use all-purpose flour.
• Nutritional yeast. Adds plenty of umami, plus some extra protein and B vitamins to the recipe.
• Onion powder & garlic powder. To boost the savory flavor.
• Sea salt.
• Kala namak (black salt). Find this at your local Indian market or online. It lends a funky, sulfur-esque aroma that is reminiscent of eggs.
• Turmeric. Optional, for color.
• Vegan butter or olive oil. Vegan butter is my preference for the richest flavor, but any neutral cooking oil would work.
• Black pepper. To taste.

How to Make Tofu Egg Patties

Cut the Tofu

• Drain your tofu. If desired, you can wrap it in a clean kitchen towel and gently press out a bit of the excess liquid, but it isn’t necessary to press it thoroughly.
• Cut tofu into slices between 1/2″ and 3/4″ thick. (I usually cut my block of tofu in half, then cut each half into 5 slices for ten total pieces. You can also use a biscuit cutter if you want to make round patties for vegan egg muffins.)

Dredge the Tofu Pieces

• Whisk together chickpea flour, nutritional yeast, onion and garlic powder, sea salt, kala namak, and turmeric in a shallow bowl. Dip tofu slices in this mixture, coating all sides thoroughly. Set the dredged tofu pieces aside on a plate or baking tray as you work.
• After a minute or two, you may notice that the dredged tofu pieces have darkened in color as the chickpea flour absorbs moisture from the tofu. At this point, I like to give each piece a second quick dip in the flour mixture. (This is optional but it helps achieve a thicker coating and more flavor!)

Cook & Serve

• In the meantime, heat 2 tablespoons of vegan butter or oil in a skillet over medium-high heat heat. Once the pan has preheated, place the tofu slices in the pan. Cover the pan with a lid (the steam will help it cook better) and cook for 3-5 minutes, or until the bottoms are golden brown and crisp.
• Once the first side is golden brown, flip the pieces. Try to be gentle while flipping, as the chickpea coating can flake off in the pan if it’s handled too much. (A very thin and flexible turner is ideal for this.)
• Once flipped, cook for another 2-3 minutes, until the second side is also golden brown and crisp.
• Remove from heat. Season with an extra pinch of black salt. (Black salt loses some of its potency when heated, so I like to add a little extra just before serving to boost the eggy aroma.)
• Season with black pepper to taste. (Optionally, top with a sprinkle of smoked paprika and fresh sliced scallions or chives.)

Ways to Enjoy Eggy Tofu Patties

Vegan Breakfast Sandwich

My favorite way to enjoy these Eggy Tofu Patties is in a vegan breakfast sandwich! They are high in protein, packed with flavor, and much more affordable than a processed vegan egg substitute like Just Egg.

To make the perfect vegan egg sandwich, grab your favorite bread or bagel and give it a toast. Cook up some vegan bacon or vegan sausage and melt some vegan cheese on your tofu egg patties. Stack it all up on your bread and if you want to go full New York-style (and make Eric proud), top it with some salt, pepper, and ketchup.

Vegan Eggs Benedict

If I’m craving something a little fancier, I also love to drizzle these with a homemade vegan hollandaise sauce and serve with sautéed spinach or plant-based ham slices on an English muffin. Eggs Benedict and Eggs Florentine were two of my favorite brunch items, and the vegan version definitely hits the spot.

Make It Extra Eggy

If you want to take these tofu egg patties to the next level, try whipping up some Vegan Yolk Sauce and drizzling it over top. This sauce mimics the texture and flavor of runny egg yolks and it’s the perfect complement to this dish.

Serve along side some toast, tempeh bacon, and a sautéed vegetable or some fresh sliced avocado. Top with your favorite hot sauce (if you’re into that) and enjoy!

More Eggy Vegan Recipes

• Vegan Yolk Sauce
• Silken Tofu Scramble
• Vegan Egg Salad (Tofu Egg Salad)

Print

Eggy Tofu 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 minutes

Cook Time 10 minutes minutes

Author Sarah’s Vegan Kitchen

Ingredients

• 1 (14 oz) block firm or extra-firm tofu
• 1/4 cup chickpea flour
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/2 tsp kala namak (black salt) plus extra to finish
• 1/8 teaspoon turmeric optional, for color
• 2 tablespoons vegan butter or olive oil
• black pepper to taste

Optional Garnish

• pinch smoked paprika
• fresh chives or scallions thinly sliced

Instructions

Cut the Tofu

• Drain your tofu. If desired, you can wrap it in a clean kitchen towel and gently press out a bit of the excess liquid, but it isn't necessary to press it thoroughly.
• Cut tofu into slices between 1/2" and 3/4" thick. (I usually cut my block of tofu in half, then cut each half into 5 slices for ten total pieces. You can also use a biscuit cutter if you want to make round patties for vegan egg muffins.)

Dredge the Tofu

• Whisk together chickpea flour, nutritional yeast, onion and garlic powder, sea salt, kala namak, and turmeric in a shallow bowl. Dip tofu slices in this mixture, coating all sides thoroughly. Set the dredged tofu pieces aside on a plate or baking tray as you work.
• After a minute or two, you may notice that the dredged tofu pieces have darkened in color as the chickpea flour absorbs moisture from the tofu. At this point, I like to give each piece a second quick dip in the remaining flour mixture. (This is optional but it helps achieve a thicker coating and more flavor!)

Cook the Eggy Tofu Patties

• In the meantime, heat 2 tablespoons of vegan butter or oil in a skillet over medium-high heat heat. Once the pan has preheated, place the tofu slices in the pan. Cover the pan with a lid (the steam will help it cook better) and cook for 3-5 minutes, or until the bottoms are golden brown and crisp.
• Once the first side is golden brown, flip the pieces. Try to be gentle while flipping, as the chickpea coating can flake off in the pan if it's handled too much. (A very thin and flexible turner is ideal for this.)
• Once flipped, cook for another 2-3 minutes, until the second side is also golden brown and crisp.
• Remove from heat. Season with an extra pinch of black salt. (Black salt loses some of its potency when heated, so I like to add a little extra just before serving to boost the eggy aroma.)
• Season with black pepper to taste. (Optionally, top with a sprinkle of smoked paprika and fresh sliced scallions or chives.)

Notes

Black salt: You can find kala namak (black salt) at most Indian markets, or you can order it here. It has a funky, eggy flavor and aroma (like sulfur). If you can’t get your hands on it, you can use regular sea salt.

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