Put vegan eggs into a breakfast quesadilla.There are so many delicious ways to incorporate eggy tofu into breakfast. The whole affair takes roughly five minutes to make, and is filling enough to keep me satisfied until lunch. By the time toast pops up, your vegan eggs will be about ready. While the tofu is browning in a skillet, put a couple slices of bread into the toaster. I especially like a sprinkling of granulated onion. I typically uses less than ⅛ teaspoon per slice.) Make it your ownĪt this time you can also add other seasonings to your tofu. So it’s better to start with a small amount and build up from there. (Remember: the black salt is what gives the tofu its flavor, but it’s also salt. (Nutritional yeast is optional, but recommended.)įlip the tofu, and then sprinkle some more to the other side. Add the tofu slices to the skillet.Īfter one side has browned, add a sprinkling of black salt, freshly ground pepper, and nutritional yeast. Plus, a thinner slice of tofu has a similar texture to a fried egg, and really lets the kala namak flavor stand out.Īdd a drizzle of oil to a non-stick skillet, and bring it to a medium heat. I especially like slices on the thinner side when adding the vegan eggs to a vegan breakfast sandwich or toasted sandwich. Otherwise, it can be too filling. Cut the slices between ¼ to ½ inch thick. Start by cutting two or three slices of tofu from a vacuum packed block. Here are the ingredients you will need for this eggy tofu recipe. The only other two ingredients you’ll need are oil for browning the tofu in a skillet, and black pepper to finish. Since a little goes a long way with this pungent salt, just one package lasts a very long time, even if you’re scooping from it regularly. A package tends to be very inexpensive (in the $2-3 range). You can find kala namak in Indian markets. However, don’t confuse it with Hawaiian pink salt. It is also called black salt.Įven though it’s called black salt, it’s actually pink when it’s in the package. So if you’re someone who never enjoyed that taste, obviously this wouldn’t be the recipe for you. Just one whiff inside of the bag is an olfactory barrage of egginess. Kala namak is essential to making vegan eggs, because it’s the sulfuric mineral salt that gives the tofu its eggy flavor. (Don’t know how to press tofu? <– Find out here.) ![]() Or you can use water-packed tofu, but you’ll want to press it first for the optimum texture. If you prefer a softer tofu, consider using silken instead. So a single block can last for several meals. My typical breakfast is 2 slices of tofu. Trader Joe’s and Wildwood both make vacuum-packed tofu. I like to use vacuum packed tofu, because it doesn’t need to be pressed. To make vegan eggs, start with a block of super firm tofu in an aseptic package. ![]() If you liked fried eggs before you went vegan, this is a dish you need to make. Vegan eggs are ready in just minutes, go great with toast, and are satiating enough to keep you full until lunchtime. It’s for that reason that one of my favorite filling, easy, and protein-packed breakfasts is eggy tofu, also known as vegan eggs. It’s the meal most likely to be eaten while rushing out the door. Plus, breakfast tends to be the meal when people have the least amount of time and are in the biggest hurry. They are left with what? Hash browns maybe? Then they start deconstructing all of the animal products from it. They imagine a greasy spoon breakfast platter. With truly simple meals like peanut butter toast and fruit, cold cereal, and oatmeal, it’s the kind of stuff that would get a bad Amazon review if it was in a cookbook.īut for many people considering going vegan, breakfast is a stumbling block. ![]() One of my most popular blog posts is 10 easy vegan breakfasts anyone can make. Plus, they’re gluten-free and ready in 5 minutes flat! Do you miss having fried eggs for breakfast since going vegan? No problem!
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