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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
Eggy Tofu Patties
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.)
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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!
Easy and delicious! Exactly what I was looking for. Thank you!
This is fabulous! I added some corn starch for extra crispy, but, otherwise, left as is. Soooo yummy! 😎
Wow, these are so great! After making them a few times I made up a jar of the coating and have been dusting it onto the tofu slices through a little sifter instead of dredging them in it. Works well!
Just made these for breakfast—these are going to be a new breakfast staple! I devoured them with a slice of sourdough toast and salsa. Thanks for the recipe ❤️
These were really good. Is there a way to make them in the air fryer?
I have made this several times (I use regular flour and salt) and it is delicious!! Thanks for this recipe!
This recipe is fantastic! I don’t fry anything at home, so I omitted the steps with the butter and instead sprayed the sliced tofu with a little bit of water after coating with the spices, and then baked it for about 25 minutes at 400° F. Even my egg-loving husband can’t stop munching on them 😋
Made lunch today for two with your recipe and turned these into sandwiches with a stack of baby spinach leaves and a melty slice of smoked gouda (vegan). So good and so filling!! I saved half mine for tomorrow!!