I have never been a big fan of eggs, even before I was vegan. However, I can get excited for breakfast with the thought of these tofu eggs. This is a baked version of my original pan-fried eggy tofu recipe. The baked version allows you to cook the entire recipe at once in the oven with less oil but keeping all the flavor. I developed this version because my husband and daughter prefer my recipe to the frozen JUST Egg Folds. I usually make a bunch of breakfast sandwiches with this recipe and by utilizing the oven I can focus on preparing the other components of the sandwich while the tofu bakes. It also eliminates the pan-frying which keeps my cooktop clean.

I usually double this recipe and make a bunch of breakfast sandwiches that I can freeze for future grab-and-go breakfasts. I have made these sandwiches in various ways but always include my romesco sauce. Give it a try…you will never eat a breakfast sandwich without it.

Okay, back to the sandwiches. I usually make these on whole wheat English muffins but they are also great on Dave’s Killer Everything Bagels or vegan croissants. Then add your choice of vegan sausage or bacon, a slice of vegan cheese, and of course a yummy sauce like my romesco. After assembly, you can wrap them in aluminum foil to freeze for later. Or, place them on a baking sheet and heat them in the oven at 375°F until the cheese is melted, and enjoy!

Baked Eggy Tofu

This is a baked version of my original pan-fried eggy tofu. It uses less oil than the original recipe and still has great flavor. Plus, you can bake it all at once on one baking sheet instead of cooking in shifts.

Servings

Prep Time 5

Cook Time 25

Total Time 30

Equipment

small mixing bowl
Measuring spoons
baking sheet
parchment paper

Ingredients

14 oz. firm tofu drained, pressed, and sliced into ½ x ¼ inch slices
2 tsp turmeric
1 tsp black pepper
2 tsp kala namak black salt
kosher salt to taste
1 Tbsp neutral oil

Instructions

Preheat oven to 425°F
Line a baking sheet with parchment paper and evenly spread the tofu over the baking sheet
In a mixing bowl combine the oil, turmeric, black pepper, and the kala namak
Brush the mixture over the tofu and sprinkle with salt
Flip tofu and brush with more of the mixture and sprinkle with salt
Bake for 15 minutes
Flip tofu and bake for an additional 8 – 10 minutes or until tofu is browning and starting to crisp

Notes

This tofu recipe is great for vegan breakfast sandwiches and on my bacon and tofu egg breakfast pizza.

Course: Breakfast, Brunch

Cuisine: American

Keyword: breakfast, brunch, Easy Recipe, healthy, meal prep, Quick & Easy, sandwich, vegan

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.