Breakfast Sandwich Vegan Egg

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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.

A Vegan Egg for breakfast sandwiches

If you’re vegan, you’ve probably eaten a tofu scramble before. One of my favorite foods ever, tofu scrambles are a great substitute for scrambled eggs and taste quite convincing when properly seasoned. Tofu has a springy texture that is reminiscent of real eggs.

You also may have tried a chickpea flour scramble or omelet. Chickpea flour is is a very dense flour that yields fluffy, soft scrambles and omelets, but it lacks that springy texture the tofu provides.

Both tofu-based and chickpea flour-based egg alternatives have their time and place, but I find that combining the two yields an egg that is soft and fluffy but also springy. This vegan breakfast sandwich egg uses both silken tofu and chickpea flour to get that perfect eggy texture.

Copycat Folded JUST Egg

This recipe is inspired by the new Folded JUST Egg product everyone’s been raving about. I’ll be honest – I have not tried it yet. I’ve only tried the bottled JUST egg product, but the stores near me don’t carry the folded egg yet unfortunately. Hopefully soon. Until then, I’ll just enjoy my homemade foldable egg. Also, I’m a cheap bitch lol.

Vegan Egg Ingredients

• Silken tofu: gives this vegan egg a slightly springy texture
• Chickpea flour: chickpea flour is used frequently in vegan egg recipes because of it’s soft, eggy texture. But the texture is more convincing when mixed with tofu!
• Water: to thin out the egg batter
• Nutritional yeast: for a subtle umami cheesy flavor
• Table Salt or Kala Namak: for a little saltiness. Use regular salt, or sub in Kala Namak (Black Salt) for a sulfur-like taste that is more reminiscent of real eggs.
• Pinch of turmeric (optional): just a pinch, for color
• Oil of choice: for cooking

What is silken tofu?

Silken tofu is very different from other tofus. It is very light, creamy, and has a super soft texture that cuts like butter. It does not require any pressing and can be used straight out of the container. Use it in cold, uncooked dishes, or use it in hot dishes – silken tofu is super versatile.

Another big difference to note is that some silken tofu is shelf-stable, and is often times sold in separate sections of the grocery store. At my store, there is refrigerated silken tofu near the other tofus, as well as shelf-stable silken tofu in the Asian section. I’ve used both types of silken tofu, and my favorite is the Nasoya silken tofu, which is refrigerated. I find it has the best texture.

Can I use medium or firm tofu in this recipe?

Nope! Save your medium or firm tofu for tofu scrambles.

What to do with extra silken tofu?

This recipe only uses a small amount of silken tofu, so you will probably have leftovers. Since this recipe only makes 1 egg, you could make multiple eggs and freeze them for later. But if you only want to make 1 egg, there are many other recipes to use up your silken tofu!

I often use silken tofu when making béchamel sauces for casseroles (exhibit a and b), to lighten up heavy sauces, as well as in other vegan egg recipes. Some people put it in their smoothies, for chocolate mousse, in a vegan queso recipe, in ramen, and much more. You can even use silken tofu as an egg replacement when baking (1/4 cup silken tofu = 1 egg).

How to store extra silken tofu?

Silken tofu is best eaten 2-3 days after opening. Store it in the tub it came in covered in plastic wrap, or in an airtight container. Whether you bought your silken tofu in a refrigerated area or on a shelf, be sure to refrigerate after opening.

Like other tofu, you can definitely freeze silken tofu. But when you thaw it, it will have a more spongy texture and will no longer work in creamy recipes (like sauces, smoothies, or mousse). Used thawed silken tofu for soups instead.

How to make a Vegan Egg

1. 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. 
2. 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. 
3. 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. 
4. Flip the egg. Flip, then cook uncovered for 1-2 minutes, or until cooked through. The vegan egg should have a soft, fluffy texture and be lightly golden on both sides.
5. Enjoy!

How to serve this Vegan Egg

Enjoy this egg on it’s own or in a breakfast sandwich! I love eating it on a toasted english muffin with a vegan sausage patty (my favorite is the Wegmans Don’t Be Piggy Meatless Sausage) and ketchup.

How long does it keep?

This vegan egg is best eaten fresh, but will keep in the fridge for a day or two.

Can you freeze this vegan egg?

These vegan eggs are freezer-friendly! I love making extra eggs and popping them in the freezer to eat for breakfast throughout the week. To reheat, microwave the frozen eggs until fully thawed.

I have not tried to freeze the egg batter, but I imagine it would work. Let me know in the comments if you try this out!

Tips for success

• Use a large pan. This recipe yields a pretty large egg, so I use an 11 inch pan. If you are using a pan smaller than about 9 or 10 inches, I suggest making two smaller eggs instead of one large egg.
• Use a good non-stick pan. This is very important! If you pan isn’t non-stick, then this egg will definitely stick.
• Yes, you still should use oil. I highly suggest using oil or butter, even if using a non-stick pan. This will make flipping the egg so much easier and will reduce the change of it ripping apart.
• Make sure your pan is fully heated before cooking the egg. To cook properly, the egg needs the pan to be hot initially – so no letting your pan “warm up” while the egg is cooking! I’m lazy and impatient, so I’ve definitely tried this to cut some corners, and it does not work lol.
• Make sure the layer of batter is very thin on your pan. If you pour the batter too thick, the egg will have a more gummy sort of texture. Which isn’t necessarily bad, it’s just not what we are looking for. Aim to pour the batter as thin as possible.

I hope you enjoy this vegan egg as much as I do!

More vegan breakfast recipes

• Mini Vegan Frittatas
• Sweet and Smoky Tempeh Bacon
• Everyday Vegan Pancakes
• Healthy Chocolate Zucchini Oatmeal
• Peanut Butter Chocolate Oat Cookies

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