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+ servings

Vegan Folded Brekky

Prep Time 5 mins
Cook Time 10 mins
Servings 4 vegan eggies


  • 125g silken tofu
  • 1/4 tsp black salt (sub for regular salt if you don’t have black salt!)
  • 1/2 cup chickpea flour (40g)
  • 1/2 cup  water (125ml)
  • 1/8 tsp bakingpowder (1g) (not soda!)
  • less than 1/8 tsp turmeric (OPTIONAL - it’s just for colour and doesn’t make a huge difference)


  • Blend all egg ingredients in a blender until smooth.
  • In a saucepan, on low-medium heat, melt a little vegan butter in a non-stick frypan, enough to cover the base of the pan.
  • Once butter is totally melted, pour batter in SLOWLY - you want just a thin layer, just enough to cover the base of the pan - so pour in and swirl it around immediately so it spreads to cover the base of the pan!
  • Cook with lid on for 1.5-2 minutes. When you take the lid off, the top of the ‘egg’ should look a little spongey and shouldn’t be shiny-liquid any more. Now you can fold the corners in to create a square shape! (see my instagram story to if you need help @itslizmiu).


  • If you’re not using black salt, you might like to add some of the following:
  • add 1 tsp nutritional yeast for extra umami flavour!
  • add 1/2 tsp garlic powder or onion powder for more flavour!
Keyword Vegan
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