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A hand holding a vegan breakfast sandwich. The sandwich consists of a tofu egg and shitake bacon on a biscuit
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Vegan Eggy Sandwich

  • Author: Lauren Bernick of Well Elephant
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Method: Stove-top
  • Cuisine: American
  • Diet: Vegan


Eat these “eggs” alone or better yet, on a sandwich with Shitake bacon and vegan cheese


  • 1 package of super firm tofu (you must get this kind, extra firm won’t work as well)
  • Kala Namak salt (also known as “Himalayan black salt”) this gives the “eggs” the sulphurous smell/taste that you’re accustomed to
  • Turmeric


  1. Slice the tofu long ways so that you are cutting it into two to three big rectangles (cutting down the face rather than cutting it into strips)
  2. Pat dry
  3. Heat a nonstick pan and sprinkle a little turmeric and kala namak into the center of the pan
  4. Put the tofu into the pan and move it around so the spices cover the tofu (this is better than sprinkling on the tofu)
  5. Cook a couple of minutes until it starts to brown
  6. Move the tofu to one side of the pan and sprinkle a little more turmeric and kala namak in the pan and cook the other side of the tofu, moving it around over the spices Cook the other side until it starts to brown
  7. Serve on a biscuit with Shitake bacon, queso and a side of hash browns

Keywords: whole food plant based diet, plant based recipes, Vegan breakfast, vegan brunch, plant based breakfast

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