Tofu Egg Cakes from It’s Got To Taste Good!

This delightful Tofu Egg Cakes recipe is the second in a series of blogs, sharing recipes from a fabulous book entitled: It’s Got To Taste Good! Easy Plant-based Meats for the Adventurous Home Cook.

Created by home cooks for home cooks, authors Elaine Spencer, Libby Doughty and Annie Oliverio guide you step-by-step through simple techniques to easily and healthfully create mouthwatering plant-based recipes – each one a staple in their own homes - using whole food ingredients that can be found in almost any neighborhood grocery store.

You can purchase this excellent cookbook here.


 

Tofu Egg Cakes

Makes 6-8 cakes

Excerpt and Recipe From:

It’s Got To Taste Good! Easy Plant-based Meats for the Adventurous Home Cook.

Written by: Elaine Spencer, Libby Doughty and Annie Oliverio

Photos by: Annie Oliverio

Many of us grew up enjoying eggs at breakfast. Admittedly this recipe is not an exact substitute for the taste and texture of a fried or even a scrambled egg. However, as you transition to a plant-based diet you will find that there are endless choices for every meal that don’t rely on animal products. These easy, non-dairy eggs are a great example of the deliciousness of cruelty-free food!

1 tablespoon nutritional yeast

1⁄2 teaspoon turmeric

1⁄2 teaspoon salt

4 teaspoons cornstarch

1/8 teaspoon baking powder

1 14-ounce package extra-firm tofu, pressed and drained 1 tablespoon tahini

1⁄2 teaspoon Dijon mustard

Vegetable oil or olive oil, for cooking

 

Whisk together the dry ingredients in a small bowl and set aside.

In the bowl of a food processor, process the tofu, tahini and mustard until smooth. Add the dry ingredients and process until thoroughly combined. The mixture will be thick.

Heat a large non-stick pan or cast iron skillet over medium-heat. Coat the

pan lightly with oil and drop 1/3 to 1⁄2 cup of the mixture into the pan. Gently smooth out so that it looks like a pancake. Continue with the remaining batter. Don’t crowd the pan. You may need to cook these in batches.

Cook egg cakes 4–5 minutes per side, or until they are nicely browned and firm. Serve immediately.

You can purchase this excellent cookbook here.

I highly recommend it!