Since becoming vegan, making vegan eggs is one of my go-to options for a quick and protein-packed breakfast. Theses are really easy to make, and you can make them in advance to save time in the morning!
Prep Time: 5 minutes
Cook Time: 5 - 10 minutes
Servings: 2 people
What You'll Need
8 oz of tofu
1/4 cup of corn starch
1- 2 tablespoons nutritional yeast
1 tablespoon of garlic
2 teaspoons of onion powder
2 teaspoons of turmeric
1 teaspoon of pepper
Salt to taste
Cooking Instructions
Preheat a lightly oiled skillet on medium or medium-low heat.
Cut the tofu into small square pieces. The best way to do this is to cut a 16oz block in half and then cut that half block into smaller sections. You should have about 10 pieces.
Combine corn starch, nutritional yeast, garlic powder, onion powder, salt and pepper in a small bowl.
Coat each piece of tofu with your seasoning mixture. You should have a light coating, you do not want to over coat the tofu.
Cook on each side for about 2-3 minutes or until each side is crispy but not over cooked.
Best served immediately.
Tips!
You can use a potato starch or flour instead of corn starch.
You can use these as a base for a breakfast sandwich!
Firm or extra firm tofu work best for this recipe.
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