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Baked Eggy Tofu

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4

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
    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

Notes

This tofu recipe is great for vegan breakfast sandwiches and on my bacon and tofu egg breakfast pizza.
Keyword breakfast, brunch, Easy Recipe, healthy, meal prep, Quick & Easy, sandwich, vegan
Tried this recipe?Let us know how it was!