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Baked Eggy Tofu

Baked Eggy Tofu

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 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • small mixing bowl
  • Measuring spoons
  • baking sheet
  • parchment paper


  • 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


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


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.

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