Eggy Tofu Breakfast Sandwich
This eggy tofu patty can be made in the oven or air fryer. It goes great on sandwiches or can be eaten how you prefer. It's high in protein and a great alternative to eggs.
Ingredients
- 1 (12oz) Tofu
- 2 tbsp Nutritional Yeast
- 2 tbsp Arrow Root*
- 1 tsp Kala Namak
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ tsp Turmeric
Instructions
- Drain tofu using a tofu press or wrapping the tofu in a towel and place something heavy like books on top for 15-20 minutes. While the tofu is pressing, line a baking sheet with parchment paper and preheat oven to 350F if using that method. Mix the other dry ingredients together in a deep, wide dish. Then cut the tofu in ½ inch slices. Dip the tofu in the dry mixture, coating both sides. You can let it sit for a few minutes to get more of a coating if you want.
Air Fryer
- Depending on what type of air fryer you have - place the tofu in the air fryer or on a baking sheet lined with parchment paper and then in the air fryer. Cook on 400 F for about 12 minutes, flipping half way through. The tofu should be a little brown on the edges. Build your sandwiches and enjoy!
Oven
- Preheat the oven to 350 F. Place tofu on baking sheet lined with parchment paper, bake for 30-40 minutes, flipping half way through. The tofu should be a little brown on the edges. Build your sandwiches and enjoy!
Stove Top
- In a skillet over medium heat add a little oil or vegan butter. Fry the tofu on each side for about 4-5 minutes. Make sure not to move them around a lot as you dont want the "coating" to come off. The tofu should be a little brown on the edges. Build your sandwiches and enjoy!
Notes
- You can sub the arrow root for a flour like chickpea flour.
- Read blog post for substitutes for the waffles and my favorite tempeh bacon to use on this sandwich.