Eggy Tofu (Easy Sheet Pan!)
This fluffy Eggy Tofu is a delicious vegan alternative to scrambled eggs! Protein-rich and great in breakfast burritos, tacos, bowls, fried rice, and more.
Servings4
Ingredients
- 14 oz. block extra-firm tofu (pressed*)
- 2 Tbsp. nutritional yeast
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. ground turmeric (optional, for color)
- 1/4 - 1/2 tsp. kala namak (black salt)
Instructions
- Preheat oven to 400°F (200°C). Line a baking pan with parchment paper or baking mat. Set aside.
- Tear tofu in bite-sized pieces. In a mixing bowl, add all ingredients except kala namak. Gently toss to combine. Then spread out tofu mixture on the lined baking pan.
- Bake for 15 minutes. Gently stir, then return to oven and bake 10 more minutes.
- After baking, add kala namak for eggy flavor. Sprinkle it evenly on top, then toss to combine. (It's fairly strong, so start small and add more as desired. I use closer to 1/2 tsp.)
Notes
*Pressing tofu: Use a tofu press if you have one. I press mine for about 10-15 minutes, so the texture is still somewhat moist and fluffy. (If you don't have a tofu press, simply press between paper towels or kitchen towels to remove excess moisture.)
Tofu shape: Use whatever shape you desire for this recipe - torn pieces, crumbled, cubed, triangles, patties, etc.
Kala namak: This provides the eggy taste. Baking can dull the flavor, so we add it afterwards.
Nutrition Per Serving (Estimate)
Calories: 75 kcal | Carbohydrates: 5 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Potassium: 250 mg | Fiber: 1 g | Sugar: 1 g | Vitamin C: 0.3 mg | Calcium: 35 mg | Iron: 2 mg