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.
Tofu "Egg" Patties
- 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
- 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.