Quick & Easy Fried Tofu Egg Butty

This is basically a tofu steak, pimped up with a few flavourings. No, it’s not egg, but it tastes pretty good in a breakfast sandwich. Get everything out you need and go for it – you can have it on the table in under 10 minutes!

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Meal

  • breakfasts
  • lunches
  • sides-light-meals-and-salads

Ingredients

  • 1 slice of extra-firm tofu (use regular firm if you can’t get the extra-firm type) – sliced about scant 1cm/¼ inch thick. Use a clean tea towel or kitchen paper to gently squeeze as much of the water out as possible

Paste

  • 1 tbsp oil
  • ¼ tsp Himalayan salt (slightly sulphurous taste so good for vegan eggs)
  • 1/8 tsp mustard powder
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp soya or other plant milk

Optional extras
Vegan mayo; tomato sauce; vegan butter (margarine) – or anything else you fancy. We also like this with sliced avocado or tomatoes

ALL KITTED OUT
Knife, chopping board, kitchen towel, non-stick frying pan, fish slice, small bowl, measuring spoons, teaspoon to mix

Instructions

  1. Heat oil until it is smoking in a non-stick saucepan and fry the tofu on both sides until slightly browned.
  2. Mix together the paste ingredients then coat one side with half the paste. Turn it over gently so the coated side is directly on the heat.
  3. While it’s cooking, do the same with the top side, flipping it over gently. Let each side cook for 2-3 minutes so it’s all well-browned.
  4. Place in bread or a bread roll, add any of the options you wish and eat while hot.
21802180

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…

Moussaka

Moussaka

The ultimate vegan version of this traditional Greek dish! Tender aubergines, rich vegetable mince, thick creamy béchamel sauce…oh and lots of cheese. Mmmmm! Enjoy with a light salad in the…

Cheesy Broccoli & Tomato Quiche

This quiche has been worked on and added to over the years, through the determined efforts of the Vegan Recipe Club team, and has turned into an absolute crowd-pleasing, mouth-watering…

Classic French Toast

Fun fact: French toast is known in France as ‘pain perdu’ which means ‘lost bread’ – referring to this dish’s amazing ability to rescue stale bread and turn it into…

Vegan Cherry Meringue Pie

Vegan Cherry Meringue Pie

El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At the Deli, any time we top something with meringue it…

VRC app