Eggy Tofu
The ultimate comfort food, Eggy Tofu is a creamy and satisfying dish perfect for any craving. Rich in plant-based protein, this easy weeknight dinner is bursting with flavor. Give it a try tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 14 oz firm tofu pressed
- 1/2 cup plant milk plain & unsweetened
- 2 Tbsp nutritional yeast
- 1 Tbsp tahini
- 1 Tbsp fresh lemon juice
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/4 - 1/2 tsp kala namak black salt
Instructions
- First, take your firm tofu and press it to remove as much water as possible, about 10 to 15 minutes. This step is crucial as it helps the tofu absorb the flavors better.
- Next, tear the tofu into small, bite-sized pieces. Heat a large non-stick skillet over medium-high heat and add the tofu. Let it cook for about 7 to 8 minutes, stirring occasionally with a spatula.
- As the tofu cooks, it should start to brown and develop a slight crispness. Meanwhile, in a small bowl, combine all eggy sauce ingredients: plant milk, nutritional yeast, tahini, lemon juice, onion powder, garlic powder, and a pinch of kala namak. Whisk until combined.
- Once the tofu is slightly browned, reduce the heat to medium and pour the eggy sauce over the tofu. Stir gently to ensure all pieces are coated. Cook for an additional 3 to 4 minutes, allowing the sauce to thicken.
- When the sauce is absorbed, turn off the heat. For extra flavor, sprinkle more kala namak on top and toss to combine.
- If using the oven method, preheat to 400°F (200°C). Line a baking pan with parchment. In a bowl, combine torn pieces of tofu with the rest of the eggy sauce. Toss to coat.
- Spread tofu mixture on the lined pan. Bake for 15 minutes, stir gently, and return to bake for another 10 to 15 minutes until desired texture is reached.
- Once baked, sprinkle with more kala namak for eggy flavor and toss to combine.
- Serve hot with your choice of sides, over rice, or in a wrap.
Notes
- Pressing tofu: Make sure to press the tofu well, as this step is crucial for achieving the right texture. You can use a tofu press, or simply wrap it in a clean towel and place a heavy object on top for about 10-15 minutes.
- Kala namak: This salt is unique because it gives a sulfur-like flavor, reminiscent of eggs. It’s best added at the end of cooking to retain its flavor potency.
- Watch the cooking time: Depending on your stovetop or oven, the cooking times may vary slightly, so keep an eye on the tofu.
- Experiment with spices: Feel free to add your favorite spices or herbs to the sauce for a personalized touch.