To date, my second most popular blog post ever is from 2011 when I wrote about 5 Simple Vegan Breakfasts. With truly easy meals like peanut butter toast and fruit, cold cereal, and oatmeal, it’s the kind of stuff that would get a bad Amazon review if it was in a cookbook. “A recipe for toast? Who needs that?”
But for many people considering going vegan, breakfast seems to be a stumbling block. They imagine a greasy spoon breakfast platter, start deconstructing all of the animal products from it, and are left with what? Hashbrowns maybe? Plus, breakfast tends to be the meal when people have the least amount of time, are in the biggest hurry, and it’s the meal most likely to be eaten while rushing out the door. With that in mind, I’ve been wanting to share a few more incredibly fast and easy breakfasts that I’ve been enjoying.
See how to make the eggy tofu (vegan egg) in this video:
Today I’m starting with Eggy Tofu & Toast. Last fall I wrote about breaking into my packet of kala namak (so-called Black Salt that is actually pink). After years of being ignored in my kitchen cupboard, I finally started using this sulfuric mineral salt that is used in Indian cuisine.
It can easily be found in Indian markets and a package tends to be very inexpensive (in the $2-3 range). It’s also available on Amazon, but it’s sure to be cheaper at your local market. Since a little goes a long way with this pungent salt, just one package lasts a very long time, even if you’re scooping from it regularly.
Kala namak has a surprisingly realistic eggy flavor. Just one whiff inside of the bag is an olfactory barrage of egginess. So if you’re someone who never enjoyed that taste, obviously this wouldn’t be the recipe for you.
I start with a block of Wildwood super firm tofu in an aseptic package, since it doesn’t need to be pressed and has a good toothsome quality. (If you prefer a softer tofu, consider using silken instead.)
In the time it takes to make toast, I cut two or three ½ inch slices of tofu, warm a drizzling of extra virgin olive oil in a non-stick skillet, and then brown each side for a couple of minutes. After one side has browned, I add a sprinkling of black salt and freshly ground pepper, flip, and then sprinkle some more to the other side.
(Remember: the black salt is what gives the tofu its flavor, but it’s also salt. So it’s better to start with a small amount and build up from there. I typically uses less than 1/8 teaspoon per slice.)
The whole affair takes less than five minutes and is filling enough to keep me totally satisfied until lunch. For an on-the-go option, the tofu can be slid into the toasted bread for a breakfast sandwich. It’s also good with some seitan bacon, a side of Vegg for dunking, and a green smoothie for added vegetable action.
I put the remaining tofu block into the refrigerator in a container, and it’s ready for the next day when I can cut off a couple more slices. (One small block lasts about three days for one person.)
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