Vegan Perfect Pan-Fried Eggs
Reimagine your breakfast favorites with this recipe for *Vegan Perfect Pan-Fried Eggs*, a plant-based twist on the classic fried egg experience! Using extra firm tofu as the star ingredient, this dish masterfully replicates the creamy texture and savory flavor of traditional eggs, thanks to the addition of black salt (kala namak) for that distinct "eggy" taste, and turmeric for a vibrant golden hue. A blend of nutritional yeast, tapioca starch, and cornstarch creates a protein-packed batter that crisps beautifully when pan-fried in olive oil or vegan butter. Ready in just 30 minutes, these golden patties are perfect for serving atop avocado toast, in breakfast sandwiches, or as part of a hearty vegan brunch. Whether you're a vegan looking for a satisfying egg alternative or simply exploring plant-based creations, this recipe promises to delight your taste buds and elevate your mornings!
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Ingredients
- 14 ounces extra firm tofu
- 2 tablespoons nutritional yeast
- 2 tablespoons tapioca starch
- 0.5 teaspoon black salt (kala namak)
- 0.25 teaspoon turmeric powder
- 1 tablespoon cornstarch
- 0.5 cup soy milk or other plant-based milk
- 2 tablespoons olive oil or vegan butter
- 0.25 teaspoon ground pepper
Directions
Step 1
Drain the extra firm tofu and press it between paper towels or a tofu press to remove excess moisture.
Step 2
In a medium bowl, crumble the tofu with your hands until it resembles scrambled eggs or cottage cheese in texture.
Step 3
Add nutritional yeast, tapioca starch, black salt, and turmeric powder to the crumbled tofu. Mix well to ensure the spices are evenly distributed.
Step 4
In a separate small bowl, combine the cornstarch with the soy milk to create a cornstarch slurry. Whisk until no lumps remain.
Step 5
Add the cornstarch slurry to the tofu mixture, stirring thoroughly until you get a slightly thick but scoopable batter.
Step 6
Heat the olive oil or vegan butter in a non-stick skillet over medium heat.
Step 7
Once the oil is hot, scoop about 1/4 cup of the tofu mixture into the skillet per serving, shaping it into a round, flat egg shape with a spatula.
Step 8
Cook the tofu patties on one side for about 5-6 minutes or until golden brown, then carefully flip and cook the other side for another 5-6 minutes.
Step 9
Season with a sprinkle of ground pepper before serving.
Step 10
Serve hot, either on toast or as part of a vegan breakfast platter.
Nutrition Facts
| Serving size | (582.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 991.1 |
| Total Fat 64.8g | 0% |
| Saturated Fat 9.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1091.0mg | 0% |
| Total Carbohydrate 39.5g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 5.9g | |
| Protein 72.0g | 0% |
| Vitamin D 60IU | 0% |
| Calcium 2868.1mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1318.8mg | 0% |
Source of Calories