Vegan Classic Steak and Eggs
Embrace a plant-based twist on a breakfast classic with this irresistible Vegan Classic Steak and Eggs recipe! Crafted with perfectly marinated and pan-seared tofu "steaks," this dish delivers savory, smoky flavors that will rival any traditional steak. Paired with fluffy chickpea flour-based scrambled "eggs," seasoned with turmeric and black salt for an authentic egg-like flavor, this hearty and wholesome meal also includes a vibrant mix of wilted baby spinach and juicy cherry tomatoes. Ready in just 40 minutes, it’s a high-protein, flavor-packed option perfect for breakfast, brunch, or dinner. Whether you're vegan, vegetarian, or simply looking to explore plant-based options, this recipe is sure to satisfy your comfort food cravings.
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Recipe Information
Ingredients
- 16 oz extra firm tofu
- 2 tbsp soy sauce
- 0.5 tsp liquid smoke
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp ground black pepper
- 1 cup chickpea flour
- 2 tbsp nutritional yeast
- 0.5 tsp turmeric powder
- 0.5 tsp black salt (Kala Namak)
- 1 cup water
- 2 tbsp fresh parsley
- 1 cup cherry tomatoes
- 1 cup baby spinach
Instructions
Drain the tofu and press it using a tofu press or by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes to remove excess water.
Slice the pressed tofu into 1/2-inch thick slabs, resembling steak pieces.
In a small bowl, combine soy sauce, liquid smoke, 2 tbsp olive oil, smoked paprika, garlic powder, onion powder, and black pepper. Mix well to create a marinade.
Place the tofu slabs in a shallow dish and pour the marinade over them, ensuring they are fully coated. Let marinate for at least 10 minutes while preparing the chickpea 'eggs'.
In a medium mixing bowl, whisk together chickpea flour, nutritional yeast, turmeric, black salt, and water until a smooth batter forms. Set aside.
Heat 2 tbsp of olive oil in a non-stick skillet over medium heat. Add the marinated tofu slabs and cook on each side for about 5-7 minutes until golden brown and slightly crispy. Remove from skillet and set aside.
In the same skillet, pour the chickpea batter. Allow it to cook and set slightly, then scramble gently with a spatula for about 5 minutes until the mixture resembles scrambled eggs and is cooked through.
While the chickpea 'eggs' are cooking, halve the cherry tomatoes. Add the tomatoes and baby spinach to the scrambled chickpeas in the last minute of cooking, tossing until the spinach is wilted.
Plate the tofu 'steaks' and serve alongside the chickpea 'scrambled eggs', garnishing with fresh parsley.
Enjoy your Vegan Classic Steak and Eggs!
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 20.7 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3263 mg | 251% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3014 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
