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Five years ago if someone had told me I’d one day create a tasty way to make a Vegan Hard-Boiled Egg Crumble, I would have said they were crazy! And thanks to this super simple recipe, now everyone can make a Vegan Hard-Boiled Egg Crumble that has a similar texture and flavor of a traditional hard-boiled egg.
But why would anyone want to ‘crack’ (hee-hee) the code on such a technique, you ask?
Well, let’s begin with the health reasons. It’s no secret that tradition eggs laidby birds have large quantities of cholesterol which is eventually problematicfor many. And then there is the fact that eggs are oftentimes the product of inhumane, industrialized and heartless farming practices. For those reasons, I prefer to skip eating them. But since I do occasionally miss the flavor of eggs, I set out to find alternatives.
I ultimately created this substitute for hard-boiled eggs to make a plant-based version of a traditional seven layersalad. Nowadays, I include this Vegan Hard-Boiled Egg Crumble in my recipe for a scrumptious Vegan 7-Layer Salad. But my lovely salad isn’t the only way to use this tasty boiledegg substitute!
You can use my Vegan Hard-Boiled Egg Crumble to make a fabulously eggless egg salad by mixing it with all of your usual preferred egg salad fixings.
You could also add a scoop or two of this Vegan Hard-Boiled Egg Crumble to the top of a crusty slice of toast along with some of my addictive Vegan Fakin’ Bacon. Top all thatwith a slice of avocado, and you are on your way to a delicious andnutritious cruelty-free breakfast with a boatload of comfort food flavor!
However you happen to use this Vegan Hard-Boiled Egg Crumble, you’ll not be disappointed!
And be sure to catch this: I’m thrilled to share that this Vegan Hard-Boiled Egg Crumbleis packed with a substantial amount of protein and has no cholesterol.
Now those are some egg stats we can feel great about swallowing!
Happy eating!
VEEG
- 15
Prep:
- 0
Cook Time:
Yield: 5 Servings
Print Recipe
Vegan Hard-Boiled Egg Crumble effortlessly plays the role of ‘egg’ in everything from eggless egg salad sandwiches all the way to the ‘egg’ layer in my Vegan 7-Layer Salad!Mix up a batch ofthisVegan Hard-Boiled Egg Crumble on the weekend and keep it in the fridge as a nifty breakfast protein add-on to the top of a slice of delicious avocado toast. Once you press thetofu, this recipe takes about two whole minutes!
Ingredients
- one block of extra-firm organic tofu pressed and crumbled
- 1/4 to 1/2 tsp Black Salt/Indian Kala Namak
- a good pinch of ground turmeric powder, up to about 1/2 tsp should work perfectly
Instructions
- First, open the block of extra firm organic tofu and drain off the packing liquid to prepare it for pressing. Pressing tofu releases addition water from the tofu which helps it absorb flavors.
- To remove extra liquid from the block of tofu:
- Wrap the tofu in a clean kitchen towel or sturdy paper towels.
- Place the swaddled tofu on a plate that is big enough to catch the extra liquid.
- Carefully top with either a heavy iron skillet, some other massive kitchen tool or even a stack of heavy books. Be sure that the stackis stable andunderstand that the tofu will shift a bit as liquid releases.
- Once the towelingis wet, and moisture has pooled in the plate, your tofu is ready for use in this recipe for a Vegan Hard-Boiled Egg Crumble. Fifteen minutes or less and it's ready to go!
- Next, after you've pressed the tofu, gently crumble it into a medium-size mixing bowl using your hands.
- Now add the black salt and a pinch of turmeric to thebowl of crumbled tofu and gently stir to combine. The tofu will begin to turn a soft yellow color.If there are anychunks of white tofu remaining, use your hands to gently break down the more prominent pieces into smaller bits so that the seasoning more readilypenetrates the tofu.Massage the seasoned tofu until it looks like the crumbled center of a hard-boiled egg. Taste a bit and adjustby adding a bit more black salt for egg flavor or more turmeric for brighter yellow color.
- This Vegan Hard-Boiled Egg Crumblestores well in the refrigerator, covered, for up to a week or so. Low in calories with zerocholesterol and high in protein, you can use your batch of this Vegan Hard-Boiled Egg Crumble in the same way you would use a hard-boiled egg.
Notes
- For the longest time, I avoided cooking with tofu becauseit was just so unfamiliar. I found this article posted by The World's Healthiest Foods tobe incredibly informative about the nutrients found in tofu and suggestions for its use and preparation.
- Though it may be a new type of salt flavor for you, once you try it, you will be glad you have a bag of black salt tucked away in the spice cabinet for future use. A little goes a long way, so it lasts a long time.
Nutrition
% DV
Calories Per Serving: 78
- Total Fat 4.1 g 6 %
- Saturated Fat 0.6 g 3 %
- Cholesterol 0 mg 0 %
- Sodium 120.2 mg 5 %
- Carbohydrates 2.3g 1 %
- Fiber 1.1 g 4 %
- Sugar 0.3 g ---
- Protein 8 g 16 %
- Vitamin A 1 %
- Vitamin C 0 %
- Iron 8 %
- Calcium 6 %
BY VEEG.CO
Prep Time:
Cook Time:
Yields: 5 Servings
Ingredients
- one block of extra-firm organic tofu pressed and crumbled
- 1/4 to 1/2 tsp Black Salt/Indian Kala Namak
- a good pinch of ground turmeric powder, up to about 1/2 tsp should work perfectly
Instructions
- First, open the block of extra firm organic tofu and drain off the packing liquid to prepare it for pressing. Pressing tofu releases addition water from the tofu which helps it absorb flavors.
- To remove extra liquid from the block of tofu:
- Wrap the tofu in a clean kitchen towel or sturdy paper towels.
- Place the swaddled tofu on a plate that is big enough to catch the extra liquid.
- Carefully top with either a heavy iron skillet, some other massive kitchen tool or even a stack of heavy books. Be sure that the stackis stable andunderstand that the tofu will shift a bit as liquid releases.
- Once the towelingis wet, and moisture has pooled in the plate, your tofu is ready for use in this recipe for a Vegan Hard-Boiled Egg Crumble. Fifteen minutes or less and it's ready to go!
- Next, after you've pressed the tofu, gently crumble it into a medium-size mixing bowl using your hands.
- Now add the black salt and a pinch of turmeric to thebowl of crumbled tofu and gently stir to combine. The tofu will begin to turn a soft yellow color.If there are anychunks of white tofu remaining, use your hands to gently break down the more prominent pieces into smaller bits so that the seasoning more readilypenetrates the tofu.Massage the seasoned tofu until it looks like the crumbled center of a hard-boiled egg. Taste a bit and adjustby adding a bit more black salt for egg flavor or more turmeric for brighter yellow color.
- This Vegan Hard-Boiled Egg Crumblestores well in the refrigerator, covered, for up to a week or so. Low in calories with zerocholesterol and high in protein, you can use your batch of this Vegan Hard-Boiled Egg Crumble in the same way you would use a hard-boiled egg.
Notes
- For the longest time, I avoided cooking with tofu becauseit was just so unfamiliar. I found this article posted by The World's Healthiest Foods tobe incredibly informative about the nutrients found in tofu and suggestions for its use and preparation.
- Though it may be a new type of salt flavor for you, once you try it, you will be glad you have a bag of black salt tucked away in the spice cabinet for future use. A little goes a long way, so it lasts a long time.
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Comments
I really love your recipes and how very easy and adjustable they are! Wondermous!!😊
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Thank you, for sharing your positive experience, Kim. Life can be so busy sometimes which leads us to think that sharing approachable, flexible, and healthy doable recipes is possibly the most helpful thing we can provide.
I would just love to note: making this with 1/2 firm Mori-nu would give the right mouth-feel of hard boiled eggs, because it is more like the egg white, where the traditional tofu is like the yolk. Either way, this is a delicious idea, black salt is a must in my breakfast tofu scramble! Thank you!
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Thanks for sharing your experience and thoughts regarding using another type of tofu… we’ll be sure to give it a go, for sure! When we came up with this method it was because we wanted something to mimic the crumbly yolk in our vegan version of a traditional 7-layer salad. We especially love how this recipe works in that particular dish. The recipe link for that decadent salad is posted here in the blog, just in case you want to check it out sometime.
Can this be frozen if it isn’t all used? It is just me eating this way and a whole block of tofu is more than I can eat in a weeks time! 🙂
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Thanks for asking, Ev. A serving of tofu is at 3 oz, and block tofu usually reads as four to five servings. This tofu dish would refrigerate well for at least a week, and likely, for much longer with no worries.
As for freezing, I’ve frozen blocks of tofu to remove more of the excess water from it before using it in recipes, so, I would suggest not freezing it in this case.
It makes an egg-cellent eggless salad if you need ideas to use it up. And it’s lovely in our latest potato salad recipe, Mama’s Southern Style Potato Salad.
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