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Best Vegan Tofu Egg Recipe

10 minutes to perfect tofu eggs.
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Terradon Iler

Ingredients

  • 1 tsp nutritional yeast
  • 1/2 tsp turmeric
  • 1/4 tsp ground cumin toasted
  • 1/4 tsp smoked paprika
  • 1/4 tsp fennel seed
  • 1 tsp water
  • 2 TBSP gluten free tamari
  • Kala Namak Himalayan salt to taste
  • 1/8 tsp black pepper
  • Coconut Oil spray
  • 1/2 fennel bulb finely chopped
  • 1 package extra firm tofu very well drained
  • 1 TBSP very finely chopped parsley
  • Shredded Daiya Cheese

Instructions

  1. Rinse and squeeze your tofu.
  2. In a small bowl, mix together nutritional yeast, turmeric, cumin, paprika, fennel seed, water, tamari, salt, and pepper. Set aside.
  3. Spray your skillet with coconut oil and place it over medium heat. Once hot, add fennel and saute until fragrant, about 2 minutes.
  4. Crumble tofu into the pan with sauted fennel bulb, breaking it up with your fingers. Re-stir and pour liquid seasoning mix over tofu and mix well, trying to color as much tofu as possible. Cook for 2 minutes or until tofu is hot throughout.
  5. Toss in parsley and Daiya Cheese and continue to stir for another 1 to 2 minutes.

Recipe Notes

When cooked, add to breakfast burritos, serve straight up, add to roasted butternut squash or home fried sweet potatoes.
Coconut bacon would be pretty darn good too!
You can also saute a myriad of seasonal vegetables to add some nice bulk and nutrition to your eggs: zucchini, carrots, yellow squashes, cauliflower, or butternut squash.
To drain your tofu, use a commercial press or place between two cookie sheets and weigh it down with heavy objects for about 10 minutes.