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
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 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.
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.
- Make a toasted sandwich with seitan bacon and shredded non-dairy cheese.
- 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)
- 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
- 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.
Don’t let that bag of kala namak go to waste.
Other ways to use black salt:
Originally posted February 2014. Content & pictures updated March 2019.