Made with just 10-ingredients, this tofu egg bake comes together quick and easy. Each serving packs 15 grams of protein. (vegan, gluten-free + soy-free option)
This Easy Tofu Egg Bake is the perfect make-ahead meal. It requires minimal ingredients, takes all of 15-minutes to prepare and is best served reheated.
Yes, you read that right. The texture actually improves as it cools, making it ideal to cook ahead of time and reheat when ready to serve. Whether you need a vegan-friendly protein option to serve for a gathering or to have on hand for busy weekdays, this tofu egg bake checks all the boxes!
Easy Tofu Egg Bake Ingredients
- Extra Firm Tofu- Using extra firm tofu keeps the egg bake high in protein and yields a firmer, egg-like texture. To make the egg bake soy-free, you can use fava bean tofu but you will need to reduce the amount of added water. See recipe notes below for details.
- Yellow Split Lentils- Also known as split yellow peas, mung beans or moong dal. You can find them in the bulk section at most health food stores, in the center aisles of major grocery stores, or on Amazon.
- Nutritional Yeast- This is necessary for umami flavor so I don’t recommend skipping it.
- Garlic Powder and Onion Powder- Using garlic powder keeps the recipe simple and adds savory depth.
- Black Salt- You can use black salt (kala namak) to give the egg bake more of an egg-like (read: sulphur) flavor or stick with regular salt.
- Red Bell Pepper- Feel free to use whatever color bell pepper or vegetables prefer. I like red bell pepper for the subtle sweetness.
- Green Onion- Green onion makes for a more colorful dish but red or yellow onion will work as well.
- Shredded Cheese- Use your favorite dairy-free shredded cheese to sprinkle on top, or omit if desired. I prefer to use Daiya, Violife or Miyoko’s cheddar shreds.
How to Make Easy Tofu Egg Bake
- Soak split peas in warm water for 30 minutes. This step helps the blender break them down easier.
- Add soaked and drained peas with tofu, seasonings and water to a high speed blender. Blend until smooth.
- Transfer to lined baking dish. Top with bell pepper and green onion.
- Bake for 20 minutes.
- Remove from oven. Sprinkle cheese shreds over top. Bake for another 15 minutes.
- Allow to cool completely. Slice then reheat and serve!
Tips for Success
While this bake is fairly fool proof to make, you do need a few things to assure it turns out right.
- High Speed Blender- A high speed blender such as a Vitamix is preferred to properly break down both the peas and the tofu.
- Tamper Stick- You will need to use the tamper stick for the Vitamix to help everything blend together while keeping the added water minimal.
- Allow to Cool Completely- While you could serve it hot, straight from the oven, I’ve found the texture improves as it cools. So it is best to prep in advance and reheat when ready to serve.
Serving Suggestions
You can serve this as a main protein option for brunch or use it for breakfast/lunch sandwiches on an english muffin with meatless bacon. SO GOOD.
More Vegan Brunch Recipes to Try
Easy Tofu Egg Bake (vegan + high-protein)
Made with just 10-ingredients, this tofu egg bake comes together quick and easy. Each serving packs 15 grams of protein! (vegan, gluten-free + soy-free option)
Servings: 8 pieces
- 16 ounces extra firm tofu, patted dry (see notes for soy-free option)
- 1 cup yellow split peas, soaked for 30 minutes
- 1 cup water
- 2 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black salt, kala namak (or another teaspoon of regular salt)
- ½ teaspoon ground black pepper
- 1 red bell pepper, cored and finely chopped
- 6 green onions, thinly sliced, white and light green parts only
- ¼ cup dairy-free shredded cheddar cheese
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In a large bowl, cover split peas with warm water and allow to soak for 30 minutes.
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Preheat the oven to 350°F then line or grease a 9×13-inch casserole dish.
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In a high speed blender, add the drained split peas, tofu, water, nutritional yeast, garlic powder, onion powder, black salt, salt and pepper. Blend on high until smooth. You will likely need to use a tamper stick to keep everything moving. If you need to add more water, only add a tablespoons at a time. You want to minimize added water to keep the bake as firm as possible.
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Pour blended batter into the lined baking dish. Spread out evenly to the sides. Sprinkle finely chopped bell pepper and sliced green onion over top of the batter. Bake in the oven for 20 minutes.
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After 20 minutes, remove from oven and spread shredded cheddar cheese evenly over the top. Return to the oven to bake for 10-15 minutes more, until casserole is set and firm on top.
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Remove from oven and allow to cool completely. The texture will be soft when the casserole is first taken out of the oven so its best prepared in advance, sliced when cooled, and reheated when ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.
For a soy-free alternative, replace the soy tofu with fava bean tofu. Because the fava bean tofu comes in smaller packages, you will need to adjust the amount of water in the recipe. Start with 1/2 cup then add a tablespoon at a time until a thick but pourable consistency is achieved.
Calories: 178kcal, Carbohydrates: 21g, Protein: 15g, Fat: 5g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Sodium: 625mg, Potassium: 431mg, Fiber: 8g, Sugar: 2g, Vitamin A: 593IU, Vitamin C: 21mg, Calcium: 109mg, Iron: 3mg
