Vegan fried egg and avocado breakfast sandwich. Great recipe idea for a special Sunday brunch. How to make a runny, savory vegan fried egg using tofu.
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This vegan fried egg breakfast sandwich is a total game changer when it comes to vegan breakfasts.
I’ve been messing around with vegan breakfast casserole, Vegan mini Quiche and Scrambled Tofu recipes for the past year.
I’m pretty satisfied with those recipes, so I thought it was time to turn my sights to replicating the “fried egg”.
Why? Well, because I grew up eating that shit and it’s nostalgic.
I love the flavor of runny egg yolk, but I hate the way animals are treated.
If I can make something that tastes like fried eggs, without exploiting female chickens, then why the hell would I still keep eating them?
Plus, eggs are way too high in saturated fat and cholesterol, my friends.
And no, that shit isn’t a health food. It’s not even legal for the egg industry to say that eggs are healthy in their advertising.
Rant is over. Let’s get into how to make this damn tasty vegan fried egg and avocado breakfast sandwich.
I’ve recipe tested a few different ways to make a vegan fried egg, and they were all way too fucking complicated.
I came across the blog “It doesn’t taste like chicken” and I tried out her vegan fried egg recipe.
It was easy as hell and insanely delicious.
My fried egg recipe is basically her recipe with a few slight changes. So, make sure to check her recipe out too.
If you’d like to find out more ways to replace eggs for breakfast or for baking, check out my blog post.
How to make a vegan fried egg (sunny side up)
- Make sure you buy black salt. It’s also called Kala Namak. It can be found in Indian grocery stores, or you can buy it online.
- Black salt is crucial to making this taste eggy, so make sure you get it. It’s pretty affordable.
- Mix water with cornstarch and once it dissolves, turn the sauce pan on medium low. Add in the nutritional yeast, garlic powder, oil and turmeric powder
- Stir until mixture thickens.
- Don’t add in the black salt until after the mixture thickens and you turn the heat off. I’ve found that the black salt loses its eggy flavor once it’s heated up.
- Fry your tofu and season with garlic powder, black salt and black pepper
- Cut a small hole into the middle of the tofu and pour the into the hole
How to assemble the sandwich
- Toast your english muffin
- Smash avocado on both sides and season with black salt and pepper
- Lay the tofu onto the english muffin, and pour the vegan egg yolk into the hole
Tasty additions
- Add some wilted spinach, vegan breakfast sausage patty and vegan cheese if you’d like to take this to the next level.
Recipe FAQs
I haven’t tried that out yet. If you choose to freeze this, make sure you press the water out of the tofu, otherwise it will drastically change the texture of the tofu.
I think this would do well meal prepped and frozen, though. It may just change the texture of the tofu slightly to be more chewy.
Make sure you wrap it up in aluminum foil and in a freezer friendly bag.
Hell yes! Tofu is high in protein and this vegan egg contains zero cholesterol. The avocado is a healthy source of fat and the whole wheat english muffin is a good source of fiber. Add some wilted spinach to make this even healthier
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📖 Recipe
Vegan Breakfast Sandwich with Tofu Fried Egg
Ingredients
Vegan egg yolk
- 1 cup water
- 3 teaspoon corn starch
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1 tablespoon vegetable oil
- ¼ teaspoon turmeric powder
- ¾ teaspoon black salt (also called kala namak. This gives the yolk an eggy flavor. )
Breakfast sandwich
- 4 whole wheat english muffins (check ingredients that they’re vegan)
- 1 package extra firm tofu (Optional – press it if you’d like this extra crispy)
- 1 tablespoon vegan butter or margarine
- ½ teaspoon garlic powder
- Sprinkle of black salt
- Pepper to taste
- Optional tasty additions: Gardein or Beyond vegan breakfast sausage patties, wilted spinach and vegan cheese
Instructions
To make the vegan fried “egg”
- Pour water and corn starch in a sauce pan – no heat. Stir until corn starch dissolves1 cup water, 3 teaspoon corn starch
- Turn heat on medium low and add nutritional yeast, garlic powder, vegetable oil and turmeric powder. Stir on low heat until egg yolk thickens – about 3-5 minutes.1 tablespoon nutritional yeast, 1 tablespoon vegetable oil, ¼ teaspoon turmeric powder, 1 teaspoon garlic powder
- Turn heat off and stir in black salt. Set egg yolk aside¾ teaspoon black salt
- Drain your tofu, turn it on its side and slice into 4 thin slices. Cut the corners off if you'd like it to have a round, egg shape.1 package extra firm tofu
- Melt vegan butter in a sauté pan on medium heat. Once pan is warm, set your tofu slice in and DON'T TOUCH for 3-5 minutes (this ensures it will get crispy and golden brown).1 tablespoon vegan butter or margarine
- Flip the tofu and cook for 3-5 minutes. Turn off heat and season with garlic powder, black pepper and a sprinkle of black salt½ teaspoon garlic powder, Sprinkle of black salt, Pepper to taste
- Cut a small hole in the middle of the tofu and eat the middle so it doesn’t go to waste. We will be pouring the egg yolk mixture into the center in a moment.
- Toast your english muffin. Smash the avocado onto the english muffin & season with a little black salt and pepper4 whole wheat english muffins
- Place the tofu with the hole in the middle onto the english muffin
- Gently pour the “egg yolk” mixture into the hole in the tofu. Add as much as you’d like
- Add any additions you’d like (wilted spinach, sautéed vegan breakfast sausage patty or vegan cheese)
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Donna
I love your content, recipes are fantastic! Also, white pepper is very eggy tasting. Thank you for contributing to we beginners!!!
Maria
Thank you so much, Donna! I’m glad you enjoyed the recipe and thanks for the tip about white pepper.