Vegan Fluffy Egg Patty
The Vegan Fluffy Egg Patty is a delightful plant-based twist on a breakfast classic, offering a light and airy texture without the need for eggs. Perfectly seasoned with turmeric, nutritional yeast, and black salt (kala namak) for that authentic eggy flavor, this patty is packed with wholesome ingredients like tofu, chickpea flour, and fresh spinach. The batter comes together quickly, making it an easy, 25-minute recipe to elevate your mornings. Pan-fried to golden perfection, these gluten-free patties are ideal as a hearty breakfast option, a protein-packed sandwich filler, or even a savory snack. Bursting with flavor and entirely vegan, these eggless patties are a must-try for anyone seeking nourishing, satisfying, and cruelty-free alternatives to traditional eggs.
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Recipe Information
Ingredients
- 1 block (about 14 oz) firm tofu
- 1 cup chickpea flour
- 3 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 1 teaspoon black salt (kala namak)
- 1 teaspoon baking powder
- 3 quarters unsweetened almond milk
- 2 tablespoons chopped green onions
- 0.5 cup chopped spinach
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Drain the tofu and press it to remove excess liquid. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for about 10 minutes.
In a large mixing bowl, crumble the tofu with your hands until it resembles fine crumbles.
Add chickpea flour, nutritional yeast, turmeric, black salt, and baking powder to the crumbled tofu. Mix well to combine the dry ingredients.
Slowly pour in the almond milk while stirring to create a batter-like consistency. You want it to be thicker than pancake batter but thinner than bread dough. Adjust the amount of almond milk if needed.
Fold in the chopped green onions and spinach into the mixture. Add salt and black pepper to taste.
Heat the olive oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the mixture for each patty and place it into the skillet, spreading it into a round, patty shape with a spatula.
Cook for about 4-5 minutes on each side or until the patties are cooked through and golden brown.
Remove from skillet and repeat until all mixture is used up. Serve warm as part of a breakfast dish or sandwich filling.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3891 mg | 169% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 18.8 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 962 mg | 74% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2682 mg | 57% | |
*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.
