Vegan Perfect Pan-Fried Eggs
Elevate your plant-based breakfast game with these Vegan Perfect Pan-Fried Eggs, a delicious and satisfying alternative to traditional eggs. Crafted from extra-firm tofu and infused with the rich umami of nutritional yeast, black salt, and turmeric, these eggy patties mimic the texture and flavor of perfectly pan-fried eggs. A touch of tapioca starch and a cornstarch slurry ensure a golden-brown exterior that's lightly crispy, while remaining tender and scoopable inside. Quick and easy to prepare in just 30 minutes, these vegan fried eggs are ideal for layering on toast, pairing with breakfast potatoes, or showcasing as the star of your vegan brunch spread. Bursting with vibrant, nutrient-packed ingredients, this recipe delivers big on taste while remaining completely plant-based. Whether you’re a seasoned vegan or just exploring meatless options, this recipe redefines breakfast classics with wholesome innovation.
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Recipe Information
Ingredients
- 14 ounces extra firm tofu
- 2 tablespoons nutritional yeast
- 2 tablespoons tapioca starch
- 0.5 teaspoon black salt (kala namak)
- 0.25 teaspoon turmeric powder
- 1 tablespoon cornstarch
- 0.5 cup soy milk or other plant-based milk
- 2 tablespoons olive oil or vegan butter
- 0.25 teaspoon ground pepper
Instructions
Drain the extra firm tofu and press it between paper towels or a tofu press to remove excess moisture.
In a medium bowl, crumble the tofu with your hands until it resembles scrambled eggs or cottage cheese in texture.
Add nutritional yeast, tapioca starch, black salt, and turmeric powder to the crumbled tofu. Mix well to ensure the spices are evenly distributed.
In a separate small bowl, combine the cornstarch with the soy milk to create a cornstarch slurry. Whisk until no lumps remain.
Add the cornstarch slurry to the tofu mixture, stirring thoroughly until you get a slightly thick but scoopable batter.
Heat the olive oil or vegan butter in a non-stick skillet over medium heat.
Once the oil is hot, scoop about 1/4 cup of the tofu mixture into the skillet per serving, shaping it into a round, flat egg shape with a spatula.
Cook the tofu patties on one side for about 5-6 minutes or until golden brown, then carefully flip and cook the other side for another 5-6 minutes.
Season with a sprinkle of ground pepper before serving.
Serve hot, either on toast or as part of a vegan breakfast platter.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 5.9 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2868 mg | 221% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1319 mg | 28% | |
*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.
