Description
A creative plant-based twist on fried eggs made with tofu or chickpea batter, featuring crispy edges, a soft center, and tangy vegan feta flavor.
Ingredients
- 200g firm tofu (sliced into rounds) or 1 cup chickpea flour batter (chickpea flour mixed with water)
- 1/2 teaspoon black salt (kala namak)
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/3 cup vegan feta cheese, crumbled
- 1/4 teaspoon chili flakes (optional)
- Fresh herbs (optional)
- Bread for serving
Instructions
- If using tofu, slice into thick rounds and gently press to remove excess moisture. If using chickpea flour, mix with water to form a thick batter.
- Heat olive oil in a non-stick skillet over medium heat.
- Add tofu slices or pour batter into the skillet, letting it spread slightly.
- Sprinkle black salt, nutritional yeast, garlic powder, and lemon juice over the top.
- Crumble vegan feta cheese over the mixture while cooking.
- Cook until the bottom is golden and crispy while the top remains slightly soft.
- Finish with chili flakes and fresh herbs if desired.
- Serve immediately with toasted bread.
Notes
- Black salt is essential for an egg-like flavor.
- Chickpea batter creates a softer, pancake-like texture compared to tofu.
- Best enjoyed fresh for optimal crispiness.
- Reheat in a skillet to restore texture.
- Customize with vegetables like spinach or tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
