Fried Egg Tofu Burger (New!)

Fried Egg Tofu Burger

This perfectly round bright yellow breakfast patty not only tastes like eggs, but packs a mean protein punch at the same time. Serve on a toasted English muffin, bagel or bun with a slice of your favorite vegan cheese for an “Egg McMuffin” type of breakfast sandwich. Make sure to use a gluten-free bagel or bun when serving to keep it truly gluten free. Take it next level by adding a Breakfast Sausage Patty (page XX) for double the fun.

Gluten-Free, No Added Oil, No Added Sugar, Nut-Free

1 pound (454 g) super or extra firm tofu, drained and pressed

1/2 cup (120 ml) water

2 tablespoons (15 g) nutritional yeast

1 teaspoon Dijon mustard

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Kala Namak (black salt) to taste

Carefully cut the block of tofu into slabs about 1/4-inch (6-mm) thick. Using a 4-inch (10-cm) cookie cutter, cut four rounds from the slabs. Set aside.

            Add remaining ingredients, except Kala Namak, to a re-sealable bag, or shallow dish with a lid, and mix well. Add tofu rounds to the mixture and marinate for at least 30 minutes, or up to overnight.

            This patty can be cooked in several ways, my favorite being in the waffle iron! Add to the center of the waffle iron and close. Cook for five minutes, or until crisp and golden on the outside. This patty can also be baked at 350°F (176°C) for 10 minutes per side, Air-Fried for 12 minutes at 375°F (190°C), or pan fried in a smidge of oil, over medium high heat for about three minutes per side.

            Once cooked, remove from heat and sprinkle with a pinch of Kala Namak for that extra egg-y flavor.

           

YIELD: 4 BURGERS

You are SO vegan!

Instead of a bun, opt to serve on a bed of wilted arugula with slices of juicy heirloom tomato.

Top Left: Grilled, Top Right: Pan-Fried, Bottom Left: Air-Fried, Bottom Right: Waffled