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Vegan Tofu Eggs in Purgatory
4.5 from 18 votes

Vegan Tofu Eggs in Purgatory

Change up your morning routine with this vegan eggs in purgatory recipe. Quick homemade tofu eggs simmered up in the fiery, garlicky, chunky Italian tomato sauce! Serve with crusty bread for an amazing savory brunch or breakfast.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 87 kcal
Course: Breakfast, Brunch
Cuisine: Italian

Ingredients

  • 2 tsp neutral cooking oil generic cooking oil
  • 2 cloves garlic minced
  • 1/4 tsp pepper flakes
  • 1/8 tsp black pepper
  • 3 tomato chopped or 1 15 oz can, large
  • 2 tsp nutritional yeast
  • 1/4 tsp salt
For the tofu egg
  • 7 oz tofu drained, firm
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/4 tsp kala namak (indian sulfur black salt)
  • 1 tsp corn starch
For the Yolk
  • 1/2 tsp Turmeric
  • 1/8 tsp paprika
  • 1/4 tsp kala namak indian sulfur black salt
  • 1 tsp cornstarch
Garnish
  • black pepper or paprika
  • green onion or basil for garnish, fresh

Instructions

    Cup of Yum
  1. Heat a skillet over medium heat, add oil. Add in the garlic, pepper flakes, and black pepper, and cook until the garlic starts to turn golden on some edges.
  2. Add in your tomatoes, salt, nutritional yeast, and mix well. Cover and cook until the tomatoes are tender. You will want to mash some of the larger pieces so that they are not raw.
  3. While the tomatoes are cooking, blend your tofu egg mixture in a blender by blending the 7 oz of tofu with the water, salt, pepper, kala namak, and cornstarch until smooth. Transfer this to a bowl, and transfer 1/3 of this creamy tofu mixture to another small bowl.
  4. Add turmeric, paprika, kala namak, and starch to the bowl which has 1/3 of the mixture for the yolk . Mix well until well combined.
  5. Move the tomatoes aside so that there are holes in the mixture so that you can see the skillet, and this is where you’ll add the eggs. Use a large spoon and spoon the white tofu egg mixture onto the tomatoes into these holes. Then use another spoon and add a dollop of the turmeric yolk mixture on top. Depending on your pan you will get 3 to 5 tofu eggs
  6. Cover the skillet and cook for 3-4 minutes. Then switch off the heat, and let it sit for another 2-3 minutes.
  7. Garnish with green onions, and fresh herbs, and a good dash of black pepper over all of the dish, especially over the egg mixture. You can also add in some paprika on top, and serve over toasted bread. I also like to rub a raw garlic clove on the toasted bread, then butter it, and sprinkle it with some oregano.

Notes

  • If you like the tofu eggs more done, you can cook them on a separate skillet to preference and serve witb the sauce 
  • make sure to not brown the garlic or it will turn bitter on you
  • if you want to up the protein even more, add some canned drained chickpeas
  • for an extra boost of umami, add a tbsp of tomato paste to the pan and let it fry with the garlic before adding the fresh tomatoes
  • if your tomatoes are lacking flavor, add a pinch of sugar to your sauce

Nutrition Information

Calories 87kcal (4%) Carbohydrates 7g (2%) Protein 6g (12%) Fat 4g (6%) Sodium 359mg (15%) Potassium 256mg (5%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 837IU (17%) Vitamin C 13mg (14%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 87

% Daily Value*

Calories 87kcal 4%
Carbohydrates 7g 2%
Protein 6g 12%
Fat 4g 6%
Sodium 359mg 15%
Potassium 256mg 5%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 837IU 17%
Vitamin C 13mg 14%
Calcium 76mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.