Vegan Savory Breakfast Steaks with Fried Eggs
Start your morning with a hearty and flavorful twist on breakfast classics with these Vegan Savory Breakfast Steaks with Fried Eggs. Crafted with protein-packed chickpea flour and seasoned to perfection with smoked paprika, nutritional yeast, and garlic powder, these plant-based steaks deliver a comforting umami kick in every bite. Topped with golden turmeric-spiced tofu slices, seasoned with kala namak for an authentic "egg-like" flavor, this dish combines satisfying textures with bold, savory flavors. Quick to prepare and perfect for a crowd, these vegan breakfast steaks are ideal for weekend brunches or a wholesome start to your day. Garnished with fresh chives, this egg-free, dairy-free recipe is sure to impress vegans and non-vegans alike while showcasing creative ways to elevate your breakfast game.
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 3 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseed
- 1.5 cups Water
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 14 ounces Firm tofu
- 0.5 teaspoon Kala namak (black salt)
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Olive oil
- 2 tablespoons Chives
Instructions
In a large mixing bowl, combine the chickpea flour, nutritional yeast, ground flaxseed, garlic powder, onion powder, smoked paprika, and black pepper.
Gradually add in the water and soy sauce, whisking until you have a smooth, thick batter.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Pour about 1/4 cup of the batter into the skillet, shaping it into a steak-like form. Cook for 3-4 minutes on each side or until golden and slightly crisp.
Repeat the process with the remaining batter, adding more olive oil as necessary. Set the cooked steaks aside.
Drain the tofu and press it to remove excess moisture. Cut it into slices about 1/2 inch thick.
Sprinkle the tofu slices on both sides with kala namak and turmeric for an egg-like flavor and color.
In the same skillet, heat the remaining olive oil over medium heat, and add the tofu slices.
Cook for 5 minutes on each side until golden brown and heated through.
Serve the chickpea steaks topped with the tofu ‘fried eggs’. Sprinkle with chopped chives before serving. Enjoy your hearty vegan breakfast!
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 18.8 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2299 mg | 49% | |
*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.
