Vegan Egg Loaf
A soft and fluffy vegan egg loaf made with chickpea flour and silken tofu. Perfect as a toast substitute, in sandwiches, or as a protein-packed breakfast option.
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
Ingredients
For the Vegan Egg Loaf
- 1 1/2 cups chickpea flour (gram flour)
- 1/2 cup silken tofu blended until smooth
- 1 tsp baking powder
- 1/2 tsp turmeric for color
- 1/2 tsp black salt (kala namak) for eggy flavor
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 cup unsweetened plant-based milk soy, almond, or oat
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast for umami flavor
- 1 tbsp olive oil or melted vegan butter
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together silken tofu, plant milk, apple cider vinegar, and olive oil. Let sit for 5 minutes.
- In a separate bowl, whisk together chickpea flour, baking powder, turmeric, black salt, garlic powder, onion powder, black pepper, and nutritional yeast.
- Gradually add the wet mixture into the dry ingredients, stirring until smooth. Let it sit for 5 minutes to allow the batter to thicken.
- Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until the top is set and a toothpick inserted comes out clean.
- Let cool for 10 minutes before slicing. Serve warm as a toast substitute, in sandwiches, or as a protein-packed breakfast option.
Notes
This vegan egg loaf is soft, fluffy, and rich in protein. It pairs well with avocado, plant-based spreads, or as a side for breakfast plates.