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
- 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 1-2 minutes, or until cooked through. The vegan egg should have a soft, fluffy texture and be lightly golden on both sides.
- 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

Breakfast Sandwich Vegan Egg
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 egg 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
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.
Ingredients
- 1/4 cup silken tofu
- 2 tablespoons (20g) chickpea flour
- 4–6 tablespoons water*
- 1/2 teaspoon nutritional yeast
- 1/8 teaspoon table salt (sub black salt for an eggy flavor)
- Pinch of turmeric (optional, for color)
- Oil for cooking
For serving (optional)
- English muffin or toast
- Vegan sausage patty
- Vegan cheese
- Ketchup
Instructions
- 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.
- Serve as desired. 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 and ketchup. This vegan egg is best eaten immediately but will keep in the fridge for 1-2 days and is freezer-friendly.
Notes
* When I use a newly opened pack of silken tofu, I find that adding 4 tablespoons of water is sufficient to thin out the batter. But when I use leftover silken tofu that has been opened for a few days, I noticed that the tofu dries out a bit so I add a few extra tablespoons of water to compensate.
** I use an 11 inch pan to make this vegan egg. If you use a pan smaller than 9 or 10 inches, you may want to make two smaller eggs instead of one larger one.
Nutrition
- Serving Size: 1 serving
- Calories: 124.8 kcal
- Sugar: 3 g
- Sodium: 330.6 mg
- Fat: 3.1 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2.8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegan egg, vegan breakfast egg, foldable vegan egg alternative, vegan egg chickpea flour
16 comments
This ‘egg’!!!🎉👌🎉 Its soooo light and fluffy. It reminded me of the softness and luxurious feeling of perfectly cooked scrambled eggs but in a folded form! I made it with seitan ham on a sourdough English muffin with melted vegan cheese. I thought about that sandwich for hours after I ate!🤗
It was easy to make. Butter or oil your pan well!
★★★★★
Thank you so much for the wonderful review Terri! I definitely am going to try some vegan ham on my next egg sandwich, such a good idea!
This is the best vegan egg!! It’s so fluffy and the flavor is spot on! My boyfriend asks me for that “one vegan egg” all the time now! So, we will definitely be making it again!
★★★★★
Awe that is so funny!!! I’m glad your boyfriend is really into the egg hahaha. Thank you for sharing!
This was incredible! I used a 12oz package of tofu so I multiplied everything else by 6 and it was perfect. Thank you for sharing!
★★★★★
Yay!!! Robyn, I am so happy it worked out for you.
Mine was cooking up like a pancake. Very thin in the blender but thicken up and wouldn’t cook. Want am I doing wrong ?
Hmmm, did you pour the batter into a very thin layer on the pan? It needs to be a thin layer in order to cook properly. This recipe makes one “egg” but if you are using a particularly small pan, you might want to do two batches so you get a thin enough layer of batter on the pan. Reference the photos in the blog post if you are wondering what the egg should look like as it is cooking!
[…] add in seasonings such as turmeric or black salt to replicate the flavor of an egg. While these vegan egg sandwich substitutes may not be exact replicas, they can still provide a satisfying and delicious meal for vegans who […]
Could use a low carb flour such as almond or coconut flour in this recipe
Can you use a coconut or almond flour in place of chickpea flour
Hi! I have not tried any other flours, and I do not think they would work here.
Mine just stuck to the pan. No amount of oil work allow it to cook with out sticking.
Guess I’m doing something wrong.
★★
I’m sorry it didn’t work for you! You need a good non-stick pan for this to work properly.
Would this work to make omelettes?
Hmm, not sure. These are very delicate and require to be cooked a very specific way in order for them to set. Let me know if you try it.