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Breakfast Sandwich Vegan Egg

  • Author: Mimi Ace
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 egg 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan


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. 


  • 1/4 cup silken tofu 
  • 2 tablespoons (20g) chickpea flour 
  • 46 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) 


  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 2 minutes, or until cooked through. The vegan egg should have a soft, spongy texture and be lightly golden on both sides.
  5. 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.  


* 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. 


  • 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