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I’ve tried tofu-based egg dishes at home a few times with mixed results, but I think I’ve finally hit the nail on the head thanks to one of my new favorite vegan proteins: bean curd stick, aka tofu skin. Available online or at most Asian grocery stores, this product is made from the film that forms when soy milk is boiled to make tofu. It’s typically sold in dried sheets twisted into sticks that can be rehydrated to different consistencies, depending on what you’re making. Better yet, each little stick has 19 grams of protein, which is more than three times that of one egg. Served between toast with gooey vegan cheese, a pinch of salt and a good grind of pepper, this faux scramble will make you forget you even liked real eggs.

‘Egg’ Sandwich [Vegan]

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Serves

1

What Ingredients Do You Need To Make ‘Egg’ Sandwich [Vegan]

  • 2 pieces of bread or an English muffin
  • 1 stick dried bean curd (aka yuba, aka tofu skin)
  • 1 teaspoon vegan butter (oil will work in a pinch, though the butter lends a more breakfasty flavor)
  • 1 teaspoon vegan mayonnaise (optional-this adds richness and an eggy flavor)
  • 1 slice vegan cheese
  • salt and black pepper to taste

How To Make ‘Egg’ Sandwich [Vegan]

  1. Place beancurd in a medium sized pot and cover with water. Place over medium heat and bring to a low simmer. Simmer until bean curd is very soft and silky, at least 15 minutes. When ready, it will look like thin sheets of cooked egg. Meanwhile, toast bread.
  2.  Drain softened tofu skin well and return to pot. Stir in a teaspoon of vegan butter and season with salt and pepper.
  3.  Spread a thin layer of mayonnaise on the bread, if using. Top with bean curd mixture, an additional shake of pepper, and then place the slice of cheese on top.
  4.  On a baking sheet or in a shallow cast iron pan, place the open-faced sandwich under the broiler until cheese is melted, about 1 minute.
  5.  Remove from oven, top with remaining piece of toast, and eat up.
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    About The Author

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    Sara B. Allen

    See My Recipes

    Sara B. Allen is an avid foodie and adventurous home cook who adopted a plant-based diet after coming to the realization that eating animals did not jibe with her mind, body, or heart.  She is the author of Just Abt Vegan, a blog showcasing vegan recipes, cooking and lifestyle tips, and personal essays. Most evenings, you can find her in her itty-bitty Manhattan kitchen, cooking and splattering delicious sauces and gravies all over the counters and walls.

    Comments

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      1. Not all soy products are made with GMOs. The majority of GMO soy goes into highly processed cheap farm animal feed and foods like traditional animal based mayonnaise, crackers, breads, dressings, etc. Most organic soy products like tofu, tempeh, miso, etc are not GMO and you will find labels on the packaging that say Certified GMO free.

        That said, one of my favorite non egg non soy sandwiches is chickpea salad sandwich. I mash some dried cooked (or canned) chickpeas in a bowl. I add vegan mayonnaise (I make my own soy free vegan mayonnaise by blending blanched almonds or cashews, coconut milk, turmeric, pinch of salt and sweetener, and 1/2 tablespoon of coconut oil). I add chopped onion, celery, and black pepper. Mix it all together and add to a sandwich. This tastes a lot like chicken salad to some and egg salad to others. one half cup of chickpeas also has more protein and iron than an egg, no cholesterol, and loads of fiber.