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Do you miss having fried eggs for breakfast since going vegan? No problem! Vegan eggs are incredibly easy to make. Plus, they’re gluten-free and ready in 5 minutes flat!
One of my most popular blog posts is 10 easy vegan breakfasts anyone can make.
With truly simple 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 is a stumbling block.
They imagine a greasy spoon breakfast platter. Then they start deconstructing all of the animal products from it.
They are left with what? Hash browns maybe?
Plus, breakfast tends to be the meal when people have the least amount of time and are in the biggest hurry. It’s the meal most likely to be eaten while rushing out the door.
It’s for that reason that one of my favorite filling, easy, and protein-packed breakfasts is eggy tofu, also known as vegan eggs.
Vegan eggs are ready in just minutes, go great with toast, and are satiating enough to keep you full until lunchtime.
If you liked fried eggs before you went vegan, this is a dish you need to make.
Vegan eggs are made with just 4 ingredients:
- Super firm tofu
- Kala namak
- Pepper
- Oil
Super firm tofu in vacuum packaging
To make vegan eggs, start with a block of super firm tofu in an aseptic package. I like to use vacuum packed tofu, because it doesn’t need to be pressed. And it has a good, toothsome quality.
Trader Joe’s and Wildwood both make vacuum-packed tofu.
My typical breakfast is 2 slices of tofu. So a single block can last for several meals.
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.
(Don’t know how to press tofu? <– Find out here.)
Kala namak
Kala namak is essential to making vegan eggs, because it’s the sulfuric mineral salt that gives the tofu its 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.
Kala namak is used in Indian cuisine. It is also called black salt.
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.
You can find kala namak in Indian markets. A package tends to be very inexpensive (in the $2-3 range). It’s also available on Amazon.
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.
The only other two ingredients you’ll need are oil for browning the tofu in a skillet, and black pepper to finish.
How to make this recipe
Start by cutting two or three slices of tofu from a vacuum packed block. Cut the slices between ¼ to ½ inch thick.
I especially like slices on the thinner side when adding the vegan eggs to a vegan breakfast sandwich. Otherwise, it can be too filling.
Plus, a thinner slice of tofu has a similar texture to a fried egg, and really lets the kala namak flavor stand out.
Add a drizzle of oil to a non-stick skillet, and bring it to a medium heat. Add the tofu slices to the skillet.
Brown each side for a couple of minutes.
After one side has browned, add a sprinkling of black salt and freshly ground pepper.
Flip the tofu, 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.)
Make it your own
At this time you can also add other seasonings to your tofu. I especially like a sprinkling of nutritional yeast flakes and granulated onion.
While the tofu is browning in a skillet, put a couple slices of bread into the toaster. By the time toast pops up, your vegan eggs will be about ready.
The whole affair takes roughly five minutes to make, and is filling enough to keep me satisfied until lunch.
Ways to use them:
- Put vegan eggs into a breakfast quesadilla.
- Make a vegan breakfast sandwich with a bagel, cashew cream cheese, and veggie sausage.
- Add eggy tofu to vegan shakshuka.
- Create a breakfast plate with fried potatoes in the air fryer or oven, seitan bacon, and fruit.
Eggy tofu (vegan eggs)
Ingredients
- 1/2 teaspoon organic canola oil or other high heat oil
- 2 slices super firm tofu in vacuum packaging, cut 1/4 to 1/2 inch thick
- Sprinkle kala namak black salt*
- Pinch black pepper
Instructions
- Bring a non-stick skillet to a medium heat with oil.
- Put the tofu slices into the skillet and brown each side for a couple of minutes each. After one side has browned, add a sprinkling of black salt and freshly ground pepper, flip, and then sprinkle more on the other side. Flip one more time to seal in the spices. Serve with toast, veggie sausage, fruit, and/or hashbrowns.
Video
Notes
Nutrition
Don’t let that bag of kala namak go to waste.
Other ways to use black salt:
- Crustless mini vegan quiche
- Vegan egg salad sandwiches
- Vegan tofu scramble
- Vegan breakfast tacos
Originally posted February 2014. Content & pictures updated March 2019.
Mrs Pine Nut says
That looks fantastic! I was just thinking I needed some eggy tofu in my life and then I saw this!
Cadry says
Thanks! It must be a sign! 🙂
Live from La Quinta says
Oh my gosh, thank you for this. I am so tired of my toast and cereal, and I need something quick in the morning. And to be honest, I miss eggs occasionally. Now I just need to find that salt!
Cadry says
If you liked eggs, you will love this salt. Since I’ve found it in Iowa at Indian markets, I’m sure you’ll have no problem finding it in your area! You’ll have to let me know what you think.
Debbie @ Live from La Quinta says
I actually ended up ordering it on Amazon (along with the Yegg and a vegan cheese cookbook.. love Amazon). It was amazing! Thank you for this. I never have to feel bad about craving eggs again!
Cadry says
Yay! I’m glad you liked it! What did you think of the Vegg? Have you tried it yet? Out of curiosity, which vegan cheese cookbook did you get?
Abby says
I can’t do tofu/soy, so boo to food intolerances! However, I’m all about easy breakfasts seeing as I bring mine to work (overnight oats.) That’s why I love the weekends–I can eat something different in the mornings (chickpea “tofu,” warm dishes, etc.)
Cadry says
Would you believe I still haven’t tried overnight oats? I know they have been a big food blogging trend for a long time, but I still haven’t done it. Do you eat them cold or warm them in the microwave in the morning? The weekends are great for more elaborate breakfasts. That’s when I’m more inclined to do something more time intensive than a 5 minute affair too.
Abby says
In the winter I usually pop them in the microwave for a minute to warm them up. In the summer, I like to eat them cold. It’s not the same as a nice warm bowl of oats at home, but it works! I just use almond/coconut milk, oats, tahini or nut butter and either a fruit or veggie. Pretty easy.
Annie says
Simple this may be, but my mouth is still watering at the site of those slabs of tofu and crispy toast!
Cadry says
There is something to be said for simple! It’s like mashed potatoes or plain rice. Sometimes very simple things satisfy!
Bianca- Vegan Crunk says
This is one of my favorite breakfasts too!! I’m a savory breakfast eater, so I love all things tofu-eggy. I’ve started drizzling Vegg over my tofu slabs now (and I’m pretty sure I got that idea from a blog post you wrote!).
Cadry says
Yes, we’re likeminded when it comes to savory breakfasts (and lots of other things)! For some reason, whenever I have a sweet breakfast, it just doesn’t feel like I’ve had breakfast at all. I often don’t feel like cleaning the blender the first thing in the morning, and so when I’m in a Vegg mood, I’ll make enough to last for 3 days. Then I can just quickly warm it in the microwave in the morning. It separates a little bit in the refrigerator, but nothing that a little stir can’t fix. Vegg takes the fun quotient up a notch!
Hannah says
This is actually one of my all time favorite breakfasts 🙂 I wish restaurants would just make tofu scramble with black salt and pepper. It’s so so so yummy.
Cadry says
It’s surprising, but I don’t think I’ve ever had black salt in a scramble at a restaurant. You would think that would be a popular seasoning for scrambles, but the only time I’ve had it that way is at home.
Hannah says
Sometimes I pretend I own a vegan diner where patrons freak out over my way too accurate tofu scrambles. It’ll catch on I’m sure!
Cadry says
Ha! That’s awesome. I want to visit your make believe diner!
Becky says
Love this series already! I like making a hot breakfast on the weekends, and this sounds like something Dave and I could share!
Cadry says
Awesome! Thanks, Becky!
acookinthemaking says
I love the idea of preparing tofu with kala namak–definitely going to try this! It also looks like a breakfast that would keep me nice and full. Always a big issue for me!
I agree that breakfast is a major stumbling block for vegans…not so much in the home, but definitely for going out. I almost always end up with a mediocre bowl of fruit and maybe some toast with grape jelly. I wish more places would understand that “breakfast” isn’t defined as butter-soaked eggs with a side of processed meat product.
Cadry says
Yes, that’s what I love about this breakfast – it really keeps me full until lunch. Tofu slabs are more filling than one might initially guess! I like green smoothies or cereal for breakfast, but I find that I need to eat just an hour or two later if I start my day with them.
I feel your pain on the woes of finding vegan breakfasts in restaurants! If friends want to meet up at a non-vegan restaurant for breakfast, I really try to persuade them to meet up for lunch instead. Finding good vegan breakfast options at non-vegan restaurants is tricky for sure. Luckily, where we live the vegan restaurant has really good brunches on weekends, and there’s a non-vegan coffee shop that has vegan breakfast burritos & waffles any day of the week. I usually have breakfast at home, but it’s nice to have a couple of good options if we are having breakfast out of the house.
Laloofah says
I don’t miss eggs, but I am a lover of savory breakfasts and am forever forgetting to put my small stash of kala namak (shipped all the way from Boise, ID!) to good use unless I’m making eggless salad. I will be giving this a whirl (w/o the oil) before the week is out! I love the wonderful tips you offer to new vegans – but which are also helpful for everyone else! 🙂
Cadry says
It’s a good thing that salt lasts a long time! I forgot about my kala namak for the first few YEARS that I owned it! 🙂 I’m making up for lost time now. You’ll have to let me know what you think of the eggy tofu for breakfast, and thanks for the kind words!!
Laloofah says
Good to know it’s got that kind of shelf life! 🙂
Laloofah says
I just tried this and will definitely be making it again (though just for me, as BW just informed me he never DID like the taste/smell of eggs – which explains why he never requests eggless salad sandwiches or enthuses over the idea of vegan deviled “eggs!” – and this definitely has that taste and aroma!) I made it without oil in my non-stick skillet using organic sprouted tofu, since its got a similar “toothsome” texture like Wildwood, which I can only get up in Billings. Bet these would make good sandwiches, too, maybe with some ketchup or hot sauce. Thanks again for the kala namak reminder and for this delightfully simple and tasty recipe!
Cadry says
Our spouses are in agreement. David isn’t into the eggy smell/flavor at all. In fact, I feel kind of bad stinking up the house when he’s home! It’s something I tend to eat when he’s not around.
I make breakfast sandwiches with it sometimes, and it’s terrific for that. Thanks for letting me know that it can be made without oil! Since the tofu is so dry, I wouldn’t have guessed that. I’m glad that your kala namak will be getting some more love! 🙂
flickingthevs says
Who doesn’t like a good bit of a tofu to kick off the day? Especially if it takes five minutes. I reckon I’d really like this with some roasted tomatoes and wilted spinach, some nice grainy bread – lovely.
Cadry says
Roasted tomatoes, wilted spinach, and grainy bread… Mmm! I like the way you think! That would definitely sweeten the deal on this breakfast. I’m in!
Tami says
I like this easy breakfast idea and look forward to seeing more of your ideas!
Cadry says
Thanks, Tami! Glad to hear it!
Mrs Pine Nut says
I finally got to try this today! My husband took a bite not knowing what it was supposed to be like and said “this tastes just like egg whites!” it really did, texture and all. I didn’t put enough black salt on the first batch but that was easy to fix. Also sprinkled on dried dill. The kids (4 and 1.5) snarfed it down too. Definitely easy and will make again.
Cadry says
Oh, what a great reaction! That’s terrific! I think it takes a little bit of time to find just the right amount of black salt. Too little and there’s not enough eggy flavor, too much and it’s overboard on the salt. It’s all about finding the perfect balance. Good call on the dill. That sounds really good. I’m glad your kids enjoyed it too! Thanks for letting me know!
veganinbrighton says
This is one of my favourite ever breakfasts, sometimes I skip the toasting part, pop the eggy tofu in-between two slices of bread and then dip it into a little ramekin of vegg. So perfect!
Cadry says
That sounds great! I’m not always in the mood to add another step cleaning the blender, but the Vegg adds something really fun when I’m up for it!
Bobbie {the vegan crew} says
I am constantly running behind in the morning, so I really like the idea of an easy five-minute breakfast that is not only tasty, but substantial enough to keep me satisfied. Many of the things I love in the mornings — smoothies, for one example — don’t satisfy my hunger (and I have to have a second breakfast once I get to the office). Seeing you post about black salt a couple times now has me really intrigued to try it. Thanks for the recipe!
Cadry says
I feel the same way about liquid breakfasts. They don’t keep me feeling satiated for long. Definitely check out the black salt sometime, and if you haven’t had it yet, get the Eggy on a future visit to FUD. It’s really good!
Shauna says
I LOVED the simple breakfasts post. It was just what I was hoping for. As for the eggy tofu…I love making this stuff and putting it on an everything bagel with seitan and a slice of vegan cheese. It’s really good if you put a little nutritional yeast on top, too!
Cadry says
Oh, man! You’re so right! Eggy tofu makes for the best breakfast sandwiches. Good call on putting nutritional yeast on it. It makes everything better.
Tracey says
I’m going to try and make this. I hope I can find that brand of tofu. Do you have a favorite olive oil that you use to saute the tofu?
Cadry says
The super firm, high protein tofu from Trader Joe’s in the aseptic packaging works just as well if that’s easier for you to find. The olive oil I use is Napa Valley Naturals Organic Extra Virgin Olive Oil. However, any oil will do since very little of it is involved. The dominant flavor is from the kala namak.
Tracey says
Thank you Cadry! I ordered the blk salt of Amazon..going to make this tomorrow 🙂
Cadry says
Excellent! If you liked egg whites, you’re going to love it. It continues to be a standard breakfast for me! Let me know what you think. 🙂
Tracey says
ok!
Laura Lee says
I was hesitant about trying this, I know tofu is bland and that the firmer the tofu the less it allows marinates to penetrated it. So I did not think sprinkling on black salt would work. But I decided to try it because if it didn’t work I would have only wasted about 5 minutes and a block of super firm tofu. It was so yummy, it really did remind me of egg! I woke up today excited about having it again. Only change I made was I cut the tofu into thinner slices. You’re a genius! I’m kicking myself that I never thought of doing this before. Thank you for posting this.
Cadry says
I’m so glad to hear that, Laura! It really is ridiculously simple. I also sometimes slice it thinner when I’m going to put it on a bagel sandwich with other things. Lately I’ve also gotten into sprinkling on some nutritional yeast flakes and onion powder. Thanks for letting me know you liked it!
Laura says
I’m now making Fried Tofu Egg Sandwiches thanks to you!
Cadry says
Looks delicious, Laura! I’m so glad you’re enjoying the eggy tofu!
Lucy says
Thank you for this recipe! It’s so simple but I never would have thought of it myself. We have been enjoying it a couple times a week with toast, sides of sautéed greens, hash browns etc. And it’s great with a little smear of ketchup 😝
Cadry says
That’s so great, Lucy! I’m glad to hear it has become a regular at your house. Toast, greens, and hash browns all sound like delicious pairings!
Janis says
This is my go-to when I am wanting a quick, hearty, filling and delicious breakfast. Sometimes if I have any leftover (HA!), I throw it in my lunch for the next day, and I have a nice morning on-the-go snack. Or I dice it, toss it with a little vegan mayo and throw it on a half slice of folded over bread.
Cadry says
Oh, my gosh! You’re making me hungry, Janis. That all sounds terrific, and I’m so glad you enjoy the eggy tofu as much as I do!
Lawrence Nocella says
So as I continue to pursue being as vegan as possible, scrambled eggs have been a weakness.
I found them filling but of course, I don’t want to contribute to the egg farming animal cruelty etc etc etc
This recipe is a lifesaver! I’ve never been a fan of the scrambled tofu recipes – too much work.
Too long. I prefer recipes with minimal ingredients and lightning-fast results.
Ones I can make before work – to knock out the egg craving for breakfast.
This is perfect!! Thank you! More short, easy, minimal ingredient recipes please!
The video tutorial (also short) a huge help!!!!
Thank you Cadry!
Cadry says
You’re welcome! I’m so glad that this recipe is a good fit for you & your needs, Lawrence. And that’s great feedback on short, easy, minimal ingredient recipes. I will keep that in mind, and try to incorporate more of those in the near future!