tofu egg

Perfect for special occasions, this vegan breakfast casserole includes a delicious tofu &quot;egg,&quot; hearty sourdough, veggies, plant-based sausage, and gooey melted cheese. Customize it with the veggies you have on hand, different spices (think Italian or Tex-Mex) and various vegan meats. See the Notes section for oil-free and gluten-free options.

Vegan Breakfast Casserole

water

yeast

kala namak Indian black salt

onion powder

garlic powder

turmeric

black pepper

flour

sourdough bread, cut or torn into large bite-size pieces (about half of a boule)

red bell pepper, chopped

green onion

baby spinach

vegan cheese

Preheat

Preheat the oven to 350 degrees F and lightly oil a 13 x 9-inch baking dish.

Blend

In a blender combine all tofu &quot;egg&quot; ingredients EXCEPT flour. Slowly increase speed, and blend until smooth. The mixture will be very thick; stop to stir as often as needed. Taste for seasoning. Add the flour and blend again for a few seconds to incorporate. Set aside.

Saute

Preheat a saute pan over medium heat, and cook the sausage for about 2 minutes or until starting to brown, stirring occasionally. Add the bell pepper and green onion and cook for another 1 to 2 minutes.

Layer

Spread the bread in the casserole dish, followed by spinach and sausage mixture. If desired, sprinkle with a handful of cheese.

Assemble

Pour the tofu mixture on top, using a spoon or spatula to scoop as much as possible from the blender. Carefully stir to incorporate the ingredients and coat everything with tofu. If there&#39;s any messy tofu &quot;egg&quot; on the sides of the dish, wipe it off so it won&#39;t burn during baking.

Bake

Bake uncovered for 30 minutes. Sprinkle the remaining cheese on top, cover tightly with foil (careful - it&#39;s hot!), and bake for another 25 to 30 minutes or until the cheese is melted and the center of the casserole is hot.

Serve

Let the covered dish rest for 10 minutes. This gives the cheese more time to melt and helps the casserole set before slicing. Serve hot.

Simple yet hearty, this Vegan Soy Sauce ‘Egg’ Fried Rice is a great easy weekday meal you can easily put together using leftover rice and any vegetables you’d like to add. Using a mix of dark and regular soy sauces brings the flavour to this dish and growing up a simple soy sauce fried rice with an egg is a simple meal I could easily put together.

You can also cook this using a regular non-stick pan or skillet!

Easy Soy Sauce “Egg” Fried Rice (Vegan)

200 g extra firm tofu or tokwa (pressed)

tsp black salt

turmeric powder

soy sauce

white pepper

rice

garlic (minced)

(optional)

soy sauce (, adjust to taste)

tsp dark mushroom soy sauce (see notes)

To press tofu, you can use a tofu press or wrap the tofu in a towel or paper towels and place a flat weighted surface on top. Leave to press for 10 minutes.

Meanwhile, break apart your leftover rice. If using fresh cooked rice, I recommend to leave this to cool by spreading the rice off a plate and allowing it to cool for the moisture to evaporate.If you wanna try out the crispy rice version, skip to the steps down below!

To cook the tofu “egg”: heat a large non-stick pan or wok over medium high heat. Once hot, add some oil. Add in the tofu and mash with your hands or a spatula. Season with salt, turmeric, garlic powder, soy sauce, and white pepper. Mix well and cook for 5-6 minutes until the liquid from the tofu continues to evaporate and starts to resemble scrambled eggs. Taste the tofu and feel free to season with more salt, to taste.

Remove the tofu  “egg” from the pan and set side.

In the same pan, melt vegan butter or add the oil for the rice. Afterwards, add in the minced garlic and cook over medium high until lightly brown and aromatic, around 30 seconds - 1 minute. If using other veggies, feel free to cook it at this point. Add in the leftover rice. Break apart any chunks of rice, if any, and then season the rice with soy sauce and dark soy sauce.

Mix well and leave the rice to cook over medium high heat for 2-3 minutes, mixing everything 15 seconds or so.

Mix in the chopped green onion/scallion and the tofu “egg”. Taste your fried rice and feel free to season with more soy sauce, to taste, if needed.

Turn off the heat and serve your fried rice. You can serve this in a dome shape by placing it a bowl and flipping it over on a plate. Enjoy!

For the crispy version, I used a medium mixing bowl. I also cooked down the garlic in some butter (or oil) in a small pan. If you’re using other vegetables or the tofu “egg”, you can cook it down with the garlic as well. Then I mixed together the rice, soy sauces, garlic in butter/oil, and any other veggies/tofu.

I added a bit more butter (or oil) into the pan, added in the rice, pressed down the rice, and left it to crisp up over medium heat until the rice along the sides of the pan start to crisp and dry up. This took around 8 minutes but it can depend on the size of your pan and amount of rice you’re cooking.Afterwards, flip over your pan onto a plate. Enjoy!

Note: I used a small 6-inch (15 cm) non-stick pan and had a 2” (5 cm) tall dome of rice. I highly recommend to spread out the rice as evenly as possible and the shorter the dome, the larger crispy surface area you’ll have. 

CRISPY RICE VERSION

This was just delicious!  I used “just eggs,” A vegan brand of eggs that I really like!  I kept everything else the same and I will definitely be making this again! Thanks! 👍

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Vegan Breakfast Casserole

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The most viewed tofu egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine