Tofu Egg Patties
Indulge in a dairy-free breakfast with our Tofu Egg Patties recipe—an ideal egg replacement for your plant based breakfast sandwich. Discover the perfect blend of flavors and textures in this vegan delight.
Ingredients
- 1 block extra firm tofu
- ¾ cup veg broth
- 2 tbsp nutritional yeast
- 1 tsp white miso paste (sub 1 tsp soy sauce or tamari if you don't have miso)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- black salt and pepper to taste (Kala Namak aka black salt gives it an "eggy" flavour)
- dash or turmeric
Instructions
- Cut the tofu into 6 equal sized patties.
- In a shallow dish, make the marinade by combining the veg broth, miso, nutritional yeast, garlic powder, onion powder, paprika, black salt and pepper.
- Add the tofu into the marinade and allow to marinate for 5-10 mins, flipping halfway.
- In a non-stick pan on medium heat, add the tofu and all of the marinade. Keep cooking until all the liquid has absorbed. See notes below.
- Serve on top of your favourite breakfast sandwich and enjoy!
Notes
Cooking out all the liquid usually takes about 6-9 minutes. I prefer not to make mine crispy as I like it to retain a more "egg" like texture. You can flip the tofu pieces halfway if desired.
This is my favourite recipe as an egg "patty" for a vegan breakfast sandwich. For a vegan omelette, or tofu scramble check out these recipes as they are quite bit different.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 50g | Calories: 60kcal | Carbohydrates: 3g | Protein: 8g | Fat: 1.5g | Saturated Fat: 0.75g | Polyunsaturated Fat: 0.75g | Monounsaturated Fat: 0.75g | Sodium: 70mg | Potassium: 70mg | Fiber: 1.5g | Sugar: 0.5g | Vitamin A: 2.5IU | Vitamin C: 2.5mg | Calcium: 7.5mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!