Today I’m sharing a cooking video demonstration of one of my most popular vegan breakfasts, eggy tofu. It is the vegan’s answer to fried eggs and toast. This easy breakfast can be made in just minutes, and with 14 grams of protein in the tofu alone, it’s substantive enough to keep you full until lunchtime.
The tofu gets its sulfurous tang from black salt, also known as kala namak. You can find black salt online or at your local Indian market. (I recommend seeking it out locally, as the prices tend to be much better. Plus, you can support your local grocer.)
I like to use this tofu anywhere that a fried egg would be suitable. In the video, I highlight two handheld options that have loads of possibilities for variations – a Denver omelette quesadilla and a bagel breakfast sandwich. (You can find the full recipe for the Denver omelette quesadilla here.)
These “vegan eggs” also pair well with hashbrowns or roasted potatoes on the weekend. Outside of the breakfast hours, I’ve also been known to use it in pineapple fried rice.
One of my goals for this year is to make more videos, especially ones that highlight easy vegan meals. Many of my most popular recipes are for simple vegan meals that don’t require a lot of fuss or time in the kitchen. I want to take the guesswork out of what to do for breakfast, and what to pop in your packed lunch. Plus, even though many people assume plant-based meals are complicated and time consuming, I want to show that being vegan doesn’t have to be hard.
I hope you enjoy the video! If there are any topics you’d like to see covered in the future, let me know. A big thank you to my wonderful husband, David, for shooting and editing this video. He’s the best.