Eggy Tofu Patties
The perfect egg substitute for vegan breakfast sandwiches and Benedicts! Black salt and nutritional yeast make these tofu egg patties super savory and eggy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sarahsvegankitchen.com.
Cooking tools:
- Cookie cutter
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Kitchen towel
- Mixing bowl
- Whisk
- Baking sheet
- Plate
- Measuring cup
- Measuring spoon
- Stove
- Toaster
Ingredients
- 1 (14 oz) block firm or extra-firm tofu
- 1/4 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/2 tsp kala namak (black salt) (plus extra to finish)
- 1/8 teaspoon turmeric (optional, for color)
- 2 tablespoons vegan butter or olive oil
- black pepper (to taste)
- pinch smoked paprika
- fresh chives or scallions (thinly sliced)
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