Vegan Egg Loaf
This Vegan Egg Loaf is a delicious and satisfying alternative to traditional egg-based loaves. It features a protein-rich blend of tofu, chickpea flour, and flax eggs, all seasoned with savory spices and herbs. This plant-based dish is perfect for brunch, meal prep, or a hearty dinner. Serve it with roasted vegetables, mashed potatoes, or a fresh salad for a balanced meal.
Equipment
- Mixing bowl
- Loaf pan (or square baking dish)
- Whisk (for mixing flax eggs)
- Spatula (for stirring and spreading)
- Grater (for zucchini)
- Knife & cutting board (for chopping vegetables)
- Measuring cups & spoons
- Parchment paper (optional, for lining the pan)
- Toothpick (for checking doneness)
- Oven
Ingredients
- For the Loaf:
- 2 tbsp flaxseed meal mixed with 6 tbsp water – let sit for 5 minutes to form flax eggs
- 1 block 14 oz firm tofu, drained and crumbled
- ½ cup chickpea flour
- ¼ cup nutritional yeast
- ¼ cup unsweetened plant milk almond, soy, or oat
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup grated zucchini excess moisture squeezed out
- ½ cup finely chopped mushrooms
- ¼ cup chopped red bell pepper
- 1 tsp turmeric powder for color
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp black salt Kala Namak (for an eggy flavor)
- ½ tsp baking powder for a lighter texture
- Salt and pepper to taste
- Optional Toppings:
- ¼ cup tomato sauce or ketchup for a glaze
- 1 tbsp maple syrup to balance flavors
- 1 tsp balsamic vinegar for depth
Instructions
- Prepare the Flax Eggs:
- In a small bowl, mix 2 tbsp flaxseed meal with 6 tbsp water. Let it sit for at least 5 minutes until it thickens.
- Preheat the Oven:
- Set your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- Prepare the Batter:
- In a large mixing bowl, mash the tofu until it reaches a crumbly consistency.
- Add the flax eggs, chickpea flour, nutritional yeast, plant milk, and baking powder. Mix well.
- Fold in the onion, garlic, zucchini, mushrooms, bell pepper, and all seasonings. Stir until everything is evenly combined.
- If the mixture feels too dry, add 1-2 tbsp more plant milk. If it's too wet, sprinkle in a little more chickpea flour.
- Transfer to the Loaf Pan:
- Spread the mixture evenly into the prepared loaf pan.
- If using a glaze, mix tomato sauce, maple syrup, and balsamic vinegar in a small bowl and spread it over the top.
- Bake the Loaf:
- Place in the oven and bake for 40-50 minutes, or until the top is golden and firm.
- To check doneness, insert a toothpick—if it comes out clean, it's ready.
- Rest Before Slicing:
- Let the loaf cool for at least 10-15 minutes before slicing. This helps it firm up and prevents crumbling
Notes
To make it gluten-free: Ensure all ingredients (especially plant milk and seasonings) are certified gluten-free.
For extra texture: Add ½ cup cooked quinoa or lentils to the mixture.
Make-ahead tip: This loaf stores well in the fridge for up to 5 days. You can also freeze slices for up to 2 months and reheat as needed.
Serving suggestion: Enjoy with a fresh green salad, roasted Brussels sprouts, or mashed sweet potatoes for a complete meal.
For extra texture: Add ½ cup cooked quinoa or lentils to the mixture.
Make-ahead tip: This loaf stores well in the fridge for up to 5 days. You can also freeze slices for up to 2 months and reheat as needed.
Serving suggestion: Enjoy with a fresh green salad, roasted Brussels sprouts, or mashed sweet potatoes for a complete meal.