vegan egg

The classic egg salad sandwich has been made vegan. Yummy tofu based sandwiches with 3 flavour options!

Vegan 'Egg' Salad Tofu Sandwiches- 3 ways!

250 g tofu (firm)

tsp kala namak/black salt

turmeric

bread (Choose the bread you love!)

tso black pepper

tbsp fresh cress

tsp mild curry powder

mango chutney

cos lettuce

tsp wasabi paste

tsp soya sauce

radishes

watercress

Pat the firm tofu dry.

Crumble the tofu into small chunks

Add the black salt (kala namek), turmeric and vegan mayo and mix to combine. Add more ordinary salt to taste.

For the Gasic Vegan Egg &#039;Tofu&#039; Salad filling.

To the basic recipe above, add a big grind of black pepper.

Assemble the sandwiches with lots of cut fresh cress and a generous layer of the tofu egg salad between two slices of bread.

For the Classic Vegan Egg &amp; Cress.

Add a teaspoon of curry powder or garam masala to the basic vegan egg salad mix.

Assemble the sandwiches with a few pieces of lettuce, a smear of the mango chutney and a generous layer of the curried vegan &#039;egg&#039; tofu between two slices of bread.

For the Curried Vegan &#039;Egg&#039; Sandwich

To the basic recipe add 1/2 teaspoon (or more!) of wasabi and the soy sauce. Mix well.

Assemble the sandwiches with sliced radish, a generous layer of the wasabi spiked &#039;egg&#039; tofu and watercress between two slices of bread.

For the &#039;Sando&#039; Wasabi Egg Salad sandwich.

Take your morning to the next level with this Fall Sweet Potato Breakfast Casserole. It's loaded with seasonal veggies and herbs, easy to make and great for meal prep!

Fall Sweet Potato Breakfast Casserole (Vegan + Gluten-Free Option)

potato

baby bella mushrooms, diced

red bell pepper

cup finely diced onion

5 cloves garlic, finely minced

cheddar cheese

sausage

Green onions,

tofu,

tablespoons nutritional yeast flakes

tablespoon lemon juice

teaspoon turmeric

bay seasoning

black pepper

Salt, as needed to taste* (see notes)

Preheat the oven to 350°F and lightly grease a 9-inch square or round baking dish.

Heat 2 tablespoons of water into a large nonstick skillet over medium-low heat and add in the sweet potatoes. Sauté for 10 minutes, adding additional water (2 tablespoons at a time) as needed to prevent burning. Next, add in the mushrooms, bell pepper, onions and garlic. Cook for an additional  5-7 minutes, or until the vegetables have softened. Add in the kale and cook for 2-3 more minutes, or until it is softened and bright green. Transfer the vegetable mixtures to the prepared baking dish and spread out evenly.

In the same pan, add in the vegan sausage and break it up into small pieces if needed. The vegan sausage should be a crumble consistency. Cook for 5 minutes, or until browned. Add water (2 tablespoons at a time) if needed to present burning.

Evenly distribute the the vegan sausage on the vegetables in the baking dish and then sprinkle evenly with vegan cheese. Set aside.

In a high speed blender, add in the extra-firm tofu, nutritional yeast flakes, lemon juice, turmeric, 1/4 cup unsweetened almond milk, old bay, black pepper optional kala namak until smooth. The batter should be the consistency of a thick batter (similar to a brownie batter) so add additional almond milk as needed. We added 1/2 cup. Refer to the photos in the post and this video. Add in the chopped herbs and pulse them in until well combined.

Pour the tofu mixture over vegetables in the baking dish and gently mix everything together until well combined. Place into the oven and bake for 30-35 minutes, or until golden brown. Keep in mind that the inside should be soft/moist! Allow the casserole to cool completely before serving as this will allow it to set. We prefer to refrigerate it overnight for the best consistency.

Cut the casserole into 9 3&#215;3 inch squares and sprinkle with green onions if desired before serving. Enjoy!

So incredibly good! It reminds me of an egg bake

This vegan frittata is a  budget-friendly brunch favorite that will wow your friends and family! It&#039;s  made with veggies and some vegan cheese and you don&#039;t even have to put it in the oven. Simple, delicious, and great for meal prep too. Enjoy!

Easy Vegan Frittata Recipe

olive oil (divided)

onion (chopped)

zucchini (chopped)

cherry tomatoes

tsp kosher salt

garlic powder

block medium tofu

firm tofu

onion powder

paprika

yeast

black pepper

tsp baking powder

vegan cheese

Chop the onions and zucchini into small pieces and sautee in a large non-stick frying pan with 1 tbsp of oil. Season with salt and garlic powder and cook for 3-4 minutes.

In the meantime, drain the water from the package of tofu and press it slightly to remove a little of the excess water. Then crumble the tofu into a blender along with the, spices, baking powder, and the remaining tbsp of olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed. Taste and add salt and pepper if needed. Then arrange th veggies in an even layer and dollop the tofy mixture over the veggies evenly. Gently smooth out the top and edges.

Top with cherry tomaotes and vegan cheese.

Then reduce the heat to medium low (about a 3 out of 10) and cover tigtly with a lid. Set a timer for 10 minutes then reduce the heat to low (2  out of 10) and cook for another 10 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly.

Remove from the heat and allow the frittata to rest for at least 15 miinutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata. In the meantime make some toast and pour yourself a cup of coffee 🍞 ☕️

I like serving this with avocado toast and/or a fresh green salad dressed with a tangy vinaigrette. Lots of ketchup and hot sauce on the side too. Enjoy!

An easy Mexican-inspired breakfast recipe with vegan fried eggs (or tofu scramble), served with tortillas, refried beans, warmed salsa, and avocado. Perfect for a hearty plant-based brunch!

Vegan Huevos Rancheros

recipe Vegan Fried Eggs (4 fried vegan eggs)

salsa, ((hot, medium, or mild- your pick))

corn tortillas

avocado, (sliced)

cilantro, (roughly chopped)

jalapeño, (thinly sliced (optional))

Prepare the vegan eggs: make the vegan fried eggs OR the tofu scramble according to the recipe instructions. *When making the fried eggs, I like to prepare the yolk portion of the recipe and set it aside. Prepare the rest of the ingredients. Then I pan fry the tofu (egg whites) last, just before serving and assemble the fried eggs directly on the plate with the rest of the ingredients.

Heat the refried beans and salsa: Heat the refried beans in a small saucepan over medium-high heat or warm them in the microwave. Do the same in a separate pot or dish to heat the salsa.

Warm the tortillas: on a gas stove, use tongs to hold a tortilla over a flame for about 20 seconds per side to warm them. If you do not have a gas stove, heat a dry frying pan or skillet over medium-high heat. Add one tortilla at a time and toast on one side until lightly golden and flip to do the same to the other side. Alternatively, you could heat them in the oven by preheating the oven to 350F (180C), wrapping the tortillas in foil, and baking for 10 to 15 minutes until warmed throughout.

To assemble the vegan huevos rancheros: Spread a tortilla with the warmed refried beans, top with a vegan fried egg or tofu scramble. Spoon over the salsa and garnish with avocado, cilantro, and jalapeño. Repeat with the remaining ingredients to make either 2 large servings with two tortillas on each, or 4 smaller servings with one tortilla each. Serve hot.

Tender spaghetti with smoky soy curl pancetta and a luscious eggy sauce makes this vegan carbonara the absolute best twist on an Italian classic! Ready in 35 minutes!

Easy Vegan Carbonara with Soy Curl Pancetta [Oil Free]

soy curls (about half a package)

tamari (or soy sauce if not avoiding gluten)

maple syrup

smoked paprika

soft tofu

apple cider vinegar

black salt (also known as Kala Namak)

soy milk (or non dairy milk of choice)

(16 oz) spaghetti or spaghettini (gluten free if preferred)

Parmesan cheese (recommended)

black pepper (recommended)

parsley

chili flakes

Add the soy curls to a mixing bowl and break them using up your hands. You want them to resemble small pieces of pancetta, but they don&#039;t have to be perfect.

In a small bowl, combine the pancetta seasoning: tamari, maple syrup, smoked paprika, black pepper. Mix well, pour it over the soy curls and mix until evenly coated, and set aside.

Bring a large pot of salted water to boil to cook your pasta. While waiting for your water to boil, heat a deep, nonstick pan, until hot. Add the soy curls once hot and dry sauté for about 5 minutes, stirring often, until browned, without burning. Turn off the heat and set aside.

By now your water should be boiling, so begin cooking your spaghetti according to package directions for al dente pasta. While it&#039;s cooking, add all the sauce ingredients to your blender and process until smooth. Set aside.

Drain the pasta, but RESERVE half a cup of the cooking water. Add the drained spaghetti to your pan with the pancetta, then pour your carbonara sauce on top. Add the reserved pasta water to your empty blender and give it a swirl to collect any extra sauce and seasoning on the sides and pour that over your pasta.

Mix well and serve with extra black pepper, fresh parsley and vegan parmesan cheese.

Vegan Fried Egg

vegan yogurt (plain, unsweetened)

glutinous rice flour

aquafaba

tsp black salt

pumpkin puree (about 7 oz.)

vegan yogurt

tsp tapioca starch

Tbsp aquafaba

Tbsp mushroom seasoning

Tbsp Calcium Lactate

700 ml DISTILLED water

tsp Sodium Alginate

To prepare the alginate bath, add the distilled...

To prepare the alginate bath, add the distilled water to a blender. Set to medium speed and add in 1 tsp at a time of the sodium alginate. Once blended, add to a container or Tupperware, then refrigerate overnight. We need all the air bubbles to dissipate before using.

To make the egg whites, combine everything in...

To make the egg whites, combine everything in a measuring cup ideally (easier to pour).

To make the yolk mixture, add everything to...

To make the yolk mixture, add everything to a bowl and whisk together. You can also use a blender if you wish! Add more seasonings to taste, and thicken or thin it out to your desired consistency! Start with the smaller amounts of yogurt and oil and add in more to your liking.

To form the yolks, add about 1.5 tablespoons...

To form the yolks, add about 1.5 tablespoons worth of the yolk mixture to the sodium alginate bath. Using two spoons or small spatulas, gently fold the alginate over the yolk. It should sink down and form a sphere. Let it hang out for 30 seconds, then using a slotted spoon, gently scoop it up. Let the excess alginate drip off, then wipe the bottom of the slotted spoon with a paper towel. Let the yolk rest in another container of cool water.

To fry the egg, get a non-stick pan...

To fry the egg, get a non-stick pan up to medium heat with a bit of oil or vegan butter. Pour in about 1/4 cup worth of the egg whites. You can shake the pan a bit to spread the white out more, this will help the edges get crispy! Then just add your yolk to the middle of the white. Cook until desired doneness!

Season with salt, black pepper and more black...

Season with salt, black pepper and more black salt for extra egginess! Hot sauce is recommended too!

To make an over medium egg, simply add...

To make an over medium egg, simply add about 1 tsp of tapioca starch per yolk (each yolk should be about 1.5 - 2 Tbsp of the yolk mixture) and combine. Then add the yolk to the white after pouring into a heated pan. Cook until the bottom is browned, then flip and cook until desired doneness! Serve on some bread with some cheese, lettuce and tomato for a classic fried egg sandwich!

This VEGAN fried &quot;egg&quot; sandwich AKA Vegan &quot;Egg&quot; Banjos, uses jiggly tofu, black salt (kala namak) and easy vegan yolk sauce for a simple and delicious vegan breakfast sandwich you can whip up in about 5 minutes.

Vegan Fried Egg Sandwich Recipe

sandwich bread

cooking oil

medium firm tofu

water or broth

cornstarch

vegan mayo or vegan butter

black salt (kala namak)

salt,

Pat dry your tofu. Heat a nonstick pan...

Pat dry your tofu. Heat a nonstick pan over high heat. When it's hot, add oil. When the oil is shimmering hot, add the tofu. Turn the heat down to medium.Cook until the bottom is golden brown. Flip the tofu to cook the other side. Turn off the heat; the tofu should be able to brown using the residual heat.

Meanwhile, you can start toasting your bread in...

Meanwhile, you can start toasting your bread in your toaster. Also, mix the water with turmeric and cornstarch until no lumps remain. Heat in the microwave for 15 seconds. Stir, then heat again for 15 seconds until bubbly. If it is not yet bubbly, continue using 5 - 10 second intervals.

When the yolk mixture is thick, stir it...

When the yolk mixture is thick, stir it very well. Add vegan mayo or butter and stir well. Add black salt; 1/8 teaspoon to start. Taste and add more if desired. Add regular salt to taste. Set aside.

When your toast is ready, assemble your sandwich....

When your toast is ready, assemble your sandwich. Place the fried tofu on one slice of toast. Sprinkle on a little black salt. Scoop out a little hollow for your yolk sauce. Add the yolk sauce (you will have some leftover; use it for dipping). Add your ketchup or brown sauce and top with the other slice of toast. Enjoy!

https://www.youtube.com/watch?v=SmuYXCJlXnY

This VEGAN fried "egg" sandwich recipe is just as delicious and EASY to make as a regular fried egg sandwich. When a viewer requested a vegan "egg banjo," I realized I didn't have a vegan fried egg sandwich on the channel yet. So I thought I'd better give you one.

From Wikipedia, this "popular filling snack with British troops since at least World War I, the "egg banjo" is a sandwich of a runny fried egg between two thick slices of bread[6] (if possible, buttered or with margarine), often accompanied by a mug of "gunfire". A popular account of the term's origins is the act of cleaning spilt egg off one's body, the sandwich held out to the side with one hand whilst the other wipes at the drips, giving the impression of playing an invisible banjo."

This version of vegan egg banjos (or fried egg sandwiches) uses tofu in place of the egg whites, a quick mixture of spices, black salt (kala namak) and vegan mayo in place of the yolk but keeps everything else pretty much the same. It's such a simple and delicious vegan breakfast sandwich, I hope you'll try it out. Please let me know if you do and what extra things you'd slip into your own vegan egg banjo!

BTW, the aroma of black salt (kala namak) is really strong so a little goes a long way. That said, don't add it until the end because signature sulfur-y scent is reduced if you heat it.

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Easy Vegan Fried "Egg" Sandwiches // AKA VEGAN EGG BANJOS | Recipe by Mary's Test Kitchen

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)

turmeric powder

soy sauce

white pepper

rice

garlic (minced)

(optional)

soy sauce (, adjust to taste)

tsp dark mushroom soy sauce (see notes)

green onion

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! 👍

This folded vegan egg is perfect for all your breakfast sandwich needs! Made with chickpea flour and silken tofu, this veganized egg patty has a soft, fluffy texture that you'll love. These eggs are ready in under 10 minutes, making them great for a quick breakfast. 

Breakfast Sandwich Vegan Egg

silken tofu

(20 grams) chickpea flour

water*

table salt (sub black salt

turmeric (optional, for color)

English muffin

Vegan sausage patty

Vegan cheese

Ketchup

Make your egg batter

Blend together all ingredients until completely smooth. The batter should be relatively thin and easily pour out of the blender without sticking much. If your batter is too thick, add more water one tablespoon at a time until you get the desired consistency. 

Cook the egg

Heat some oil in a large non-stick pan** over medium heat. Once the pan is fully heated, slowly pour the egg batter into a very thin layer, covering the base of the pan. Cover the pan with a lid and cook for 2 minutes. After 2 minutes, the top of the egg should no longer be shiny. 

Fold the egg

With a spatula, carefully fold in the four sides of the egg to make a square. Cover the pan with the lid, and cook for 1 more minute. 

Flip the egg

Flip, then cook uncovered for 2 minutes, or until cooked through. The vegan egg should have a soft, spongy texture and be lightly golden on both sides.

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