Vegan Classic Steak and Eggs

Satisfy your cravings for a hearty breakfast or brunch with this Vegan Classic Steak and Eggs recipe! This plant-based twist on a traditional favorite features perfectly marinated and pan-seared tofu "steaks," infused with smoky soy and paprika flavors for a bold, meaty bite. Paired with fluffy and protein-packed chickpea flour "scrambled eggs," seasoned with turmeric and black salt (Kala Namak) for an authentic egg-like flavor, this dish is as indulgent as it is wholesome. Vibrant cherry tomatoes and tender baby spinach add a fresh, savory touch, while the entire dish comes together in just 40 minutes. Whether you're vegan, vegetarian, or simply exploring meatless options, this satisfying vegan breakfast is guaranteed to impress any palate!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 16 oz extra firm tofu
• 2 tbsp soy sauce
• 0.5 tsp liquid smoke
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp ground black pepper
• 1 cup chickpea flour
• 2 tbsp nutritional yeast
• 0.5 tsp turmeric powder
• 0.5 tsp black salt (Kala Namak)
• 1 cup water
• 2 tbsp fresh parsley
• 1 cup cherry tomatoes
• 1 cup baby spinach

Directions

Step 1

Drain the tofu and press it using a tofu press or by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes to remove excess water.

Step 2

Slice the pressed tofu into 1/2-inch thick slabs, resembling steak pieces.

Step 3

In a small bowl, combine soy sauce, liquid smoke, 2 tbsp olive oil, smoked paprika, garlic powder, onion powder, and black pepper. Mix well to create a marinade.

Step 4

Place the tofu slabs in a shallow dish and pour the marinade over them, ensuring they are fully coated. Let marinate for at least 10 minutes while preparing the chickpea 'eggs'.

Step 5

In a medium mixing bowl, whisk together chickpea flour, nutritional yeast, turmeric, black salt, and water until a smooth batter forms. Set aside.

Step 6

Heat 2 tbsp of olive oil in a non-stick skillet over medium heat. Add the marinated tofu slabs and cook on each side for about 5-7 minutes until golden brown and slightly crispy. Remove from skillet and set aside.

Step 7

In the same skillet, pour the chickpea batter. Allow it to cook and set slightly, then scramble gently with a spatula for about 5 minutes until the mixture resembles scrambled eggs and is cooked through.

Step 8

While the chickpea 'eggs' are cooking, halve the cherry tomatoes. Add the tomatoes and baby spinach to the scrambled chickpeas in the last minute of cooking, tossing until the spinach is wilted.

Step 9

Plate the tofu 'steaks' and serve alongside the chickpea 'scrambled eggs', garnishing with fresh parsley.

Step 10

Enjoy your Vegan Classic Steak and Eggs!

Nutrition Facts

Serving size	(1118.5g)

Amount per serving	% Daily Value*
Calories	1768.5

Total Fat 104.7g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 2335.9mg	0%
Total Carbohydrate 104.3g	0%
Dietary Fiber 31.0g	0%
Total Sugars 20.7g
Protein 111.7g	0%

Vitamin D 0IU	0%
Calcium 3262.7mg	0%
Iron 23.3mg	0%
Potassium 3014.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 24.7%

Carbs: 23.1%