Description
Looking for a hearty, flavorful breakfast that’s completely plant-based? This Egg Loaf Vegan Recipe is here to wow your taste buds with its simplicity and deliciousness. Perfect for vegans and anyone exploring egg-free alternatives, this dish is packed with protein, customizable, and ready in no time. Try it today and enjoy a healthy, satisfying meal!
Ingredients
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1 block of firm tofu (or 1 cup chickpea flour for a flour-based option)
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2 tablespoons nutritional yeast
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1/2 teaspoon turmeric
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1/2 teaspoon black salt (kala namak)
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1/4 teaspoon baking powder
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1/4 cup unsweetened plant-based milk (almond, soy, or oat)
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1 tablespoon olive oil or melted coconut oil
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Optional add-ins: diced spinach, bell peppers, mushrooms, or herbs
Instructions
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Preheat Oven: Preheat your oven to 375°F (190°C).
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Prepare Tofu or Chickpea Flour Mixture:
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If using tofu, drain and press it to remove excess moisture. Crumble it into a blender or food processor.
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If using chickpea flour, whisk it with plant-based milk in a mixing bowl until smooth.
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Blend Ingredients: Add nutritional yeast, turmeric, black salt, baking powder, plant-based milk, and olive oil to the tofu or chickpea flour mixture. Blend or whisk until smooth.
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Fold in Add-Ins: Gently fold in optional veggies or herbs if desired.
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Transfer to Baking Dish: Lightly grease a loaf pan or baking dish. Pour the mixture in and smooth the top with a spatula.
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Bake: Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
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Cool and Serve: Let the loaf cool for 5-10 minutes before slicing.
Notes
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Storage: Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
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Reheating: Warm slices in the oven or toaster oven for the best texture.
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Customization: Add your favorite veggies, spices, or vegan cheese for a unique twist.
- Prep Time: "PT10M"
- Cook Time: "PT35M"
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Egg Loaf Vegan Recipe, Vegan Breakfast, Plant-Based Egg Loaf, Easy Vegan Recipe, High-Protein Vegan Dish