Vegan Tofu Eggs Recipe

Tofu: Firm tofu is the base of this recipe, providing a great texture and protein.

Turmeric powder: Adds a vibrant yellow color and subtle earthy flavor.

Black salt: Also known as kala namak, it gives the tofu an egg-like flavor.

Garlic powder: Enhances the overall taste with a hint of garlic.

Onion powder: Adds depth and a mild onion flavor.

Nutritional yeast: Provides a cheesy, nutty flavor and is rich in B vitamins.

Olive oil: Used for cooking the tofu mixture, adding a touch of richness.

To achieve a more egg-like texture, press the tofu for about 15 minutes before crumbling. This removes excess water and allows the tofu to absorb the flavors better.

• Tofu - Substitute with chickpea flour batter: Chickpea flour mixed with water and a pinch of baking powder can create a similar texture and protein content.

• Turmeric powder - Substitute with annatto powder: Annatto powder provides a similar yellow color and a mild flavor.

• Black salt (kala namak) - Substitute with regular sea salt: Regular sea salt can be used, though it won't provide the same sulfurous, egg-like flavor.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic garlic flavor.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor with added texture.

• Nutritional yeast - Substitute with miso paste: Miso paste can add a similar umami flavor, though it will change the texture slightly.

• Olive oil - Substitute with coconut oil: Coconut oil can be used for a similar cooking effect, though it will add a slight coconut flavor.

• Allow the tofu eggs to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled tofu eggs to an airtight container. Make sure the container is clean and dry to maintain freshness.
• Store the container in the refrigerator. The tofu eggs will stay fresh for up to 4-5 days.
• For freezing, portion the tofu eggs into individual servings. This makes it easier to thaw only what you need.
• Place each portion in a freezer-safe bag or container. Label the bags with the date to keep track of their freshness.
• Freeze the tofu eggs for up to 2 months. Beyond this period, the texture and flavor may start to degrade.
• To reheat, thaw the tofu eggs in the refrigerator overnight. This gradual thawing helps maintain the texture.
• Heat a pan over medium heat and add a small amount of olive oil. Reheat the tofu eggs for 3-5 minutes, stirring occasionally, until warmed through.
• Alternatively, you can microwave the tofu eggs on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• Add a splash of vegetable broth or water if the tofu eggs seem dry during reheating. This will help restore some moisture and improve the texture.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of olive oil or vegetable broth to the pan.
  3. Add the leftover tofu eggs to the pan.
  4. Stir occasionally and cook for about 3-5 minutes until heated through.

• Microwave Method:

  1. Place the tofu eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the tofu eggs evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the tofu eggs in a heatproof dish and put it in the steamer basket.
  3. Cover and steam for about 5-7 minutes until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tofu eggs in the air fryer basket in an even layer.
  3. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine and crumble the tofu with the spices and nutritional yeast.

• Fork: This will help you crumble the tofu into small, egg-like pieces.

• Measuring spoons: These are essential for accurately measuring the turmeric, black salt, garlic powder, onion powder, and nutritional yeast.

• Frying pan: Use this to cook the tofu mixture over medium heat.

• Spatula: This will help you stir the tofu mixture in the pan to ensure even cooking.

• Stove: Necessary for heating the frying pan and cooking the tofu mixture.

• Paper towels: Use these to drain the tofu before crumbling it.

• Small bowl: Handy for holding the measured spices before adding them to the tofu.

Prepare ingredients in advance: Drain and crumble the tofu the night before and store it in the fridge to save time in the morning.

Use pre-mixed spices: Combine turmeric, black salt, garlic powder, onion powder, and nutritional yeast in a small jar for quick seasoning.

Heat the pan while prepping: Start heating the olive oil in the pan while you mix the tofu and spices to cut down on cooking time.

Batch cook: Make a larger batch of the tofu mixture and store portions in the fridge for quick reheating throughout the week.