Vegan Tofu Eggs Recipe

Tofu: Firm tofu is the base of this recipe, providing a protein-rich and versatile texture.

Nutritional yeast: Adds a cheesy, nutty flavor that enhances the overall taste.

Turmeric: Gives the tofu a vibrant yellow color and a subtle earthy flavor.

Garlic powder: Adds a savory depth to the dish.

Onion powder: Complements the garlic powder with a mild, sweet flavor.

Black salt: Provides a sulfurous, egg-like taste that is crucial for this recipe.

Black pepper: Adds a touch of heat and enhances the other flavors.

Olive oil: Used for cooking the tofu, adding a rich, smooth texture.

To achieve a more egg-like texture, press the tofu before crumbling it. This removes excess water and allows the tofu to absorb more of the seasonings. Additionally, using a non-stick pan can help achieve a slightly crispy exterior without sticking.

• firm tofu - Substitute with chickpea flour batter: Chickpea flour mixed with water and a pinch of baking powder can mimic the texture of scrambled eggs and provide a similar protein content.

• nutritional yeast - Substitute with miso paste: Miso paste can provide a similar umami flavor, though it will add a bit more moisture to the dish.

• turmeric - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor, though it may alter the texture slightly.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor profile with a bit more texture.

• black salt (kala namak) - Substitute with sea salt: Sea salt can replace the saltiness, though it will lack the sulfuric, egg-like flavor of black salt.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor without altering the color of the dish.

• olive oil - Substitute with coconut oil: Coconut oil can provide a similar cooking medium with a slightly different flavor profile.

• Allow the tofu eggs to cool completely before storing. This helps prevent condensation, which can make the tofu soggy.
• Transfer the cooled tofu eggs to an airtight container. This will keep them fresh and prevent them from absorbing other odors in the fridge.
• Store the container in the refrigerator. The tofu eggs will stay fresh for up to 4-5 days.
• For longer storage, consider freezing. Place the tofu eggs in a freezer-safe container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the tofu eggs have been stored.
• When ready to use, thaw the tofu eggs in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the tofu eggs in a frying pan over medium heat. Add a splash of olive oil if needed to prevent sticking and to help revive the crispy texture.
• Alternatively, you can reheat the tofu eggs in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring in between, until heated through.
• Enjoy your reheated tofu eggs as a quick and easy breakfast or add them to other recipes like breakfast burritos, salads, or stir-fries.

• For stovetop reheating:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of olive oil or a bit of vegetable broth to prevent sticking.
  3. Add the leftover tofu eggs to the pan.
  4. Stir occasionally, cooking for about 5-7 minutes until heated through and slightly crispy.

• For microwave reheating:

  1. Place the tofu eggs in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the tofu eggs evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a crispier texture.

• For air fryer reheating:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tofu eggs in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through for even cooking.
  4. Check for desired crispiness and heat for an additional 2-3 minutes if needed.

• Frying pan: Used to cook the tofu and ensure it heats evenly and becomes slightly crispy.

• Spatula: Essential for stirring the tofu and spices together, ensuring even distribution of flavors.

• Measuring spoons: Needed to accurately measure the nutritional yeast, turmeric, garlic powder, onion powder, black salt, and black pepper.

• Knife: Useful for cutting and crumbling the tofu into smaller pieces.

• Cutting board: Provides a safe surface to crumble the tofu.

• Paper towels: Used to drain the tofu and remove excess moisture before cooking.

• Serving plate: For serving the finished vegan tofu eggs hot.

Prep ingredients ahead: Drain and crumble the tofu the night before to save time in the morning.

Use pre-mixed spices: Combine nutritional yeast, turmeric, garlic powder, onion powder, black salt, and black pepper in a small jar for quick seasoning.

Cook in batches: Double the recipe and store leftovers in the fridge for a quick meal later.

Use a non-stick pan: This reduces the need for extra olive oil and makes cleanup faster.

Heat pan while prepping: Start heating the olive oil while you crumble the tofu to save a few minutes.