I recently wrote an article about vegetarian breakfast, which leads me to the fact that my own breakfast has been a bit repetitive lately.

This is the norm for me in summer. When the tomatoes are perfect, I want bagels or slices of toast topped with hummus or avocado and slathered with thick, juicy tomato slices.

When the weather cools, however, I start to think of cozy baked oatmeal, delicious breakfast chowder, and, of course, tofu stir-fry.

I sometimes opt for Just Egg liquid or folded vegan eggs for convenience and simple protein. I like making omelets with this liquid and folding them for breakfast sandwiches.

I’ve been trying to create more vegetarian staples from scratch this year. The growing list includes vegan mayonnaise, Italian tomato sauce, ricotta cheese, tempeh bacon, and date-sweet barbecue sauce.

Since store-bought liquid vegan eggs are expensive, I decided to try a homemade alternative.

I’m glad this recipe worked out so well.

How to make liquid vegetarian eggs

ingredient

My first challenge was to make liquid vegan eggs from simple, convenient, nutritious ingredients.

I chose some of the same ingredients I used to make scrambled eggs and egg-like dishes: tofu (in this case, silky tofu), chickpea flour, nutritional yeast, and black salt.

Tofu provides protein to the liquid egg and also adds texture and strength to the egg.

The chickpea flour helps to glue the mixture together. It also provides protein and delicious flavor. In fact, I once made a breakfast stir-fry with chickpea flour that was completely tofu-free—no soy.

Black salt, known as kala namak, has a high sulfur content. Therefore, it also has an “egg” taste and smell. If you can’t find it, this optional mandatory.

However, you can order it online, and it’s a handy ingredient for making any plant-based dish inspired by traditional egg dishes at home.

Finally, nutritional yeast adds umami flavor to the veggie liquid eggs.

course

The great thing about this recipe is that it’s straightforward: mix the ingredients.

You can use a food processor or blender for this task. Both are possible.

Once done, you have a liquid “egg” that can be cooked in several different ways.

How to use vegetarian liquid eggs

Once the vegan egg was ready, I knew it had some uses.

I say this because I made my first liquid eggs about a month ago. I’m still exploring all the different ways I can use it!

As I come up with more uses, I’ll update the ones below and provide explanations for them.

Omelet + sandwich

I usually cook it in a saucepan on low heat. I make a disc-shaped serving of about half a cup of the mixture.

Liquid vegan eggs take longer to cook in the skillet than store-bought liquid eggs. Be patient! The first side should take 4 minutes, and the other side 2-3 minutes.

Place 1/2 cup of liquid eggs in a saucepan over medium-low heat. Once the top looks almost entirely set, turn it over until that time. The CD will be damaged if you turn it too fast.

Now, you can add the filling in the middle and make a cute little omelet. Lately, I have liked to add some pre-sauteed sliced mushrooms and spinach, as well as some good Planet veggie shredded cheese.

You can also fold up the disk. Once folded, it’s the perfect protein for a vegetarian breakfast sandwich!

Make egg sandwiches on toast, toasted English muffins, or rolls. Add a slice of vegan cheese or some of my homemade yellow cheese sauce.

You can add a slice of Tofurky ham or a vegetarian sausage Patty here. I love the sausage patties at the Field Grill.

You can add something fresher and more summery, such as sliced avocado, sliced tomato, and sliced bean sprouts.

Either way, you’ve got a great breakfast sandwich on your hands.

Disorganize

If you don’t want to make a fixed disc, stir the mixture over low heat. Again, I only use half a cup of the mix at a time.

Because homemade liquid eggs cook more slowly than Just eggs, they take longer to fry. Again, be patient, and when you see the solidified part, gently move and stir it with the spatula.

When you’re done, you’ll have a delicious, homemade stir-fry.

I like to put cooked leftovers into stir-fries. This is a great place to mix your leftover cauliflower or cooked vegetables.

What kind of cookware should I use?

This is an important question!

The best way to cook liquid vegetarian eggs is in a non-stick pan. This will ensure smooth flipping and shuffling. It also allows you to cook vegetarian eggs without adding any oil or with only a small amount of oil.

I’m a massive fan of Caraway’s non-toxic, non-stick ceramic cookware and baking utensils. I use a frying pan for this recipe, but you can use any non-stick pan you like.

You can also prepare liquid vegetarian eggs in a seasoned cast iron or stainless steel pan. Just be sure to add some oil or vegan butter to prevent sticking.

Again, if you’re making an omelet or a frying pan, let each side of the pan fry until it’s set before you flip it.

Store

The cool thing about liquid eggs is that you can prepare them, pour them into a large mason jar, and store them in the refrigerator for up to 3 days.

Please shake it well, then use half a cup as needed.

You can also make breakfast sandwiches by turning vegetarian eggs into discs and storing them in an airtight container in the refrigerator for up to 5 days.

You can freeze the disk for up to 6 weeks.

Ingredients

16 oz. Shredded tofu (450 g)

1/2 cup chickpea flour (60g; Replace with 1/2 cup / 70g unbleached all-purpose flour)

Two tablespoons of nutritional yeast

1/4 TSP Kalamak (optional) Besides the sea salt listed below, you can substitute 1/4 teaspoon of fine sea salt.

1/4 teaspoon fine sea salt

1/4 teaspoon onion powder

1/4 teaspoon turmeric powder

1/4 teaspoon baking powder

Instructions

1. Blend all ingredients in a blender or food processor until smooth. The mixture can be stored in an airtight container in the refrigerator for up to 3 days.
2. Use a non-stick pan on medium-low heat to prepare omelets, folding egg sandwiches, or scrambled eggs. Pour 1/2 cup (120 ml) of the liquid egg mixture into the pan.
3. This liquid egg takes longer to cook than store-bought liquid vegetarian eggs or regular eggs. The egg is ready to be turned when bubbles form on the top surface (for an omelet or round pie), and the surface begins to harden and set, which should take about 3-4 minutes. Use a large spatula to turn the egg over gently. Cook for another 2-3 minutes until the bottom of the plate is set.
4. Fill it up, fold it into an omelet, or make it into a giant pancake. This round can be folded and added to a breakfast sandwich.
5. Alternatively, lightly scramble eggs during cooking and serve as needed.
6. Leftover boiled vegetarian eggs can be stored in an airtight container in the refrigerator for up to 5 days.