Do you miss having fried eggs for breakfast since going vegan? No problem! Vegan egg is incredibly easy to make, and it’s ready in 5 minutes flat.
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? Hash browns 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.
Want to make a vegan egg? See how easy it is in this video!
Today I’m starting with Eggy Tofu & Toast.
After years of being ignored in my kitchen cupboard, I finally started using black salt (kala namak) last fall. It’s a sulfuric mineral salt that is used in Indian cuisine.
(Even though it’s called black salt, it’s actually pink when it’s in the package. However, don’t confuse it with Hawaiian pink salt. They are two different things.)
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.
To make vegan egg, 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. Trader Joe’s also sells tofu in a vacuum package. (You can see a picture of the packaging in my post on vegan Trader Joe’s products.)
If you prefer a softer tofu, consider using silken instead. Or you can use water-packed tofu, but you’ll want to press it first for the optimum texture.
In the time it takes to make toast, I cut two or three ½ inch slices of tofu, warm a drizzling of 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.
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.)
(If it’s going to take you a while to use the tofu, it’s best to cover the block in water and change the water daily.)
Ways to use vegan egg:
- Put it into a breakfast quesadilla.
- Make a vegan breakfast sandwich with a bagel, cashew cream cheese, and veggie sausage.
- Make fried potatoes in the air fryer or oven, brown some seitan bacon, and add fruit for a full vegan breakfast.
Looking for other ways to use your package of kala namak?
It’s also terrific in vegan egg salad sandwiches.
It’s an excellent addition to a vegan tofu scramble.
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