This Armadillo eggs recipe is absolutely a must-try if you’re looking for a plant-based substitute for conventional egg based loaves! Using black salt, silken tofu, and chickpea flour, this bread is light, fluffy, and high in protein. It’s the ideal breakfast addition, a fantastic toast alternative, and even works in sandwiches. Everyone may then enjoy it since it is also gluten-, dairy free, and egg free!
Table of Contents
Why You Will Love This Recipe
Perfect for Avoiding Eggs
Perfect for avoiding eggs but yearning for that traditional texture, egg-free and vegan.
Fluffy and Moist
Fluffy, moist, silken tofu and chickpea flour give it softness and airiness.
High in Protein
Loaded with protein, this is a fantastic, plant-based breakfast choice.
Flexible
Enjoy it straight-forward, toasted, or even in sandwiches!
Ingredients
The following will help you create these mouthwatering vegan egg loafs:
- Chickpea flour: The fundamental ingredient giving the loaf structure and a somewhat eggy texture is chickpea flour, sometimes known as gram flour.
- Silken tofu: Adding moisture and protein, silken tofu maintains a light and fluffy texture.
- Baking powder: Keeps the loaf airy and helps it to rise.
- Turmeric: For a naturally occurring golden-yellow eggy hue.
- Black Salt (Kala Namak): Is the secret of that distinctively eggy taste!
- Garlic and onion powder: Give an umami, delicious dimension.
- Black pepper: Is a bit of warmth and spice.
- Unsweetened plant-based milk: Maintains moisture and helps bond the batter.
- Apple Cider Vinegar: Reacts with baking powder to produce a light, fluffy texture.
- Nutritional yeast: Tastes cheesy and umami.
- Vegan butter or olive oil: Adds richness and improves texture.
👉 The complete ingredient list with measurements is in the recipe card below!
Making Vegan Egg Loaf
Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a bread pan with parchment paper or grease it.
Combine the Wet Components
Whisk silken tofu, plant-based milk, olive oil, and apple cider vinegar in a mixing bowl. Let the mixture settle for five minutes; this will help produce a lighter texture.
Mix the Dry Ingredients
Whisk chickpea flour, baking powder, turmeric, black salt, garlic powder, onion powder, black pepper, and nutritional yeast in a separate bowl.
Create the Batter
Gradually add the wet liquid to the dry ingredients, swirling until smooth. Let the batter sit for five minutes; this allows the chickpea flour to absorb the liquid and thicken somewhat.
Bake the Loaf
Spoon the batter into the prepared loaf pan; bake for 30 to 35 minutes, or until the top is firm and a toothpick inserted into the middle comes out clean.
Cool and Present
Allow the loaf to cool for ten minutes before slicing. Present it as a sandwich base or enjoy it warm, toasted!
If you’re looking for a twist on traditional stuffing, consider swapping out cream cheese for a bold option like Cream Cheese Stuffed Peppers for an extra cheesy, spicy bite.
Good Advice for the Perfect Vegan Egg Loaf
Tips for Success
- Black Salt (Kala Namak): Gives it that real eggy taste.
- Rest the Batter: Let the batter rest so the chickpea flour thickens, resulting in a fluffier texture.
- Avoid Overbaking: Check the loaf at half an hour to prevent it from drying out.
- Smooth Tofu: Blend the silken tofu well; a smooth batter produces a soft and light bread.
How Should One Present
Serving Suggestions
- Toast and Top: Slice and toast the loaf, then top with avocado, vegan butter, or nut butter.
- Breakfast Combo: Serve alongside sautéed greens, tofu scramble, or roasted vegetables.
- Sandwich Base: Use it as a gluten-free bread substitute for sandwiches.
- Vegan French Toast: Cut into slices, dip in plant-based milk, and pan-fry for a twist on French toast.
Storage and Make Ahead
Respecting Leftovers
Cover the cooled loaf in plastic wrap or store it in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days.
Freezing
Store sliced loaf in a freezer-safe bag for up to two months. When ready to eat, toast or reheat in the oven.
Reheating
- Oven: Warm for five to seven minutes at 300°F (150°C).
- Toaster: Quickly toast slices.
- Microwave: Warm by 15 to 20 seconds.
FAQs
Could I substitute another flour for chickpea flour?
Though soy flour or a combination of all-purpose and cornstarch are substitutes, chickpea flour is ideal for texture.
What does kala namak (black salt) accomplish?
Black salt tastes naturally like sulfur; hence, this loaf tastes more like eggs. Regular salt works if you don’t have it, but the eggy taste will be lost.
Could I create an oil-free version?
Indeed. Omit the oil or butter; however, the texture may be drier.
Can I toss vegetables into the loaf?
Of course! Try blending in sautéed mushrooms, sun-dried tomatoes, or chopped spinach for extra flavor.
Conclusion
Perfect for breakfast or snacking, this vegan egg loaf is a great, high-protein option free of eggs. It is soft, fluffy, and bursting with flavor! Enjoy it in your preferred plant-based meals, toasted, or on its own 😋.
Armadillo Eggs
Equipment
- Mixing Bowl
- Baking Sheet (if baking)
- Smoker (if smoking)
- Grill (if grilling)
Ingredients
For the Filling
- 6 large jalapeños halved and deseeded
- 8 oz cream cheese softened
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
For the Sausage Coating
- 1 lb breakfast sausage or ground pork
- 1 cup crushed pork rinds or breadcrumbs optional for extra crunch
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp cayenne pepper optional for extra heat
For Wrapping & Glazing
- 6 slices bacon optional, for wrapping
- 1/2 cup barbecue sauce for glazing
Instructions
- In a bowl, mix cream cheese, shredded cheddar, garlic powder, onion powder, and smoked paprika.
- Spoon the cheese mixture into each halved jalapeño, filling them generously.
- Take a portion of the sausage, flatten it, and wrap it around the stuffed jalapeño, ensuring it is fully enclosed.
- Wrap each sausage-covered jalapeño with a slice of bacon for extra flavor (optional).
- Oven Method: Preheat oven to 375°F (190°C) and bake for 25-30 minutes, turning halfway through.
- Smoker Method: Preheat smoker to 250°F (120°C) and smoke for 1.5 to 2 hours until the sausage is fully cooked.
- Grill Method: Preheat grill to medium heat and cook for 20-25 minutes, turning frequently.
- Brush with barbecue sauce in the last 5 minutes of cooking. Serve hot and enjoy!