Say hello to the most practical, no-fuss way to make breakfast with this vegan sheet pan eggs recipe. It's like making several omelet slices at once that are perfect for meal prep and vegan breakfast sandwiches.
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Silken Tofu Magic
When it comes to replacing eggs in plant-based cooking, silken tofu is my absolute favorite. You can blend it to make these sheet pan "eggs" or a vegan omelet, or cook the whole block into fluffy scrambled tofu.
On its own, silken tofu packs between 5 and 7 grams of protein, which is solid, but I love pairing it with chickpea flour and nutritional yeast (which are both much higher in protein) for an extra boost!
Key ingredients and substitutions
- Silken tofu: It forms the base of this recipe and gives these vegan sheet pan eggs their soft texture. Do not replace it with firm or extra-firm tofu which doesn't blend as nicely.
- Chickpea flour: It adds structure and firmness to help the egg slices hold their shape.
- Nutritional yeast: It doesn't necessarily add a cheesy flavor as in vegan parmesan but improves the overall taste of the recipe, and adds protein.
- Kala namak (optional): It's also known as black salt (even though it's actually pink) and has an incredibly eggy smell and taste that makes it fun to add to vegan egg recipes.
- Turmeric (optional): For a pop of yellow color that makes it resemble regular sheet pan eggs even more.
- Veggies: Bell peppers and scallions make the perfect "not soggy" combo. The peppers turn sweet in the oven, while the scallions add a punchy kick.
Elo's tips
- Use a ¼-size sheet pan for this recipe. It should be 9.5" x 13" or approximately 25 x 33 cm. I love a good enamel sheet pan. If you don't have one, use a large baking dish that has a similar size.
- Use parchment paper to make sure the "egg" slices don't stick to the sheet pan or baking dish. It makes clean-up easier, too.
- Avoid tomatoes and mushrooms. They release too much liquid in the oven and work better in stovetop omelets.
- Kala namak loses some of its eggy flavor when heated. While you can still add it to the blended silken tofu mixture, you'll want to sprinkle more on top after baking for a perfect eggy finish.
Step-by-step pictures
- Step 1: Prep your veggies. Slice the scallions, but keep the dark green parts separate for topping later. Core and dice the bell peppers into small pieces (the smaller the better!).
- Step 2: Roast the veggies. Spread the diced peppers and the white and light green parts of the scallions on a parchment-lined sheet pan (or a large baking dish if that’s what you have). Pop them into the oven and let them roast for about 10 minutes.
- Step 3: Whip up the vegan egg mixture. In a blender or with an immersion blender, mix the silken tofu, water, chickpea flour, nutritional yeast, salt, and turmeric until it’s silky smooth and ready to pour.
- Step 4: Combine. Take the veggies out of the oven and pour the tofu mixture right over them. Spread it evenly with a spatula so everything bakes up nice and level.
- Step 5: Sprinkle the dark green scallion tops over the mixture for a pop of color and flavor. Bake for another 20 minutes until it’s firm and lightly golden.
- Step 6: Slice and serve. Let it cool for 2 minutes, then use a pizza cutter or knife to slice your sheet pan eggs into squares. Perfect for breakfast sandwiches, meal prep, or snacking straight from the pan!
Storage tips
Let your egg slices cool completely before storing to avoid trapping steam, which can make them soggy.
Storage: You can store them in an airtight container in the fridge for up to 3 days.
Reheating: Reheat slices in the oven or air fryer at 350°F (180°C) until warmed through. You can also microwave them if you’re in a rush, but they’ll be softer.
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The recipe
Vegan Sheet Pan Eggs
Ingredients
For the veggies
- 1 red pepper
- 1 yellow pepper
- 3 scallions
For the "egg" mixture
- 12 oz (340 g) silken tofu
- ¼ cup water
- ½ cup (60 g) chickpea flour
- ¼ cup (15 g) nutritional yeast
- ¼ teaspoon ground turmeric
- ½ teaspoon black salt (kala namak) or regular salt
Instructions
- Oven: Preheat the oven to 350°F (180°C).
Cut the veggies: Thinly slice the scallions and save the dark green parts for later. Core the bell peppers, cut them into slices, and in small dice.
Roast the veggies: Place white and light green scallions and the peppers on a parchment-lined sheet pan (9.5" x 13" or 25 x 33cm) or in a large baking dish. Roast them for 10 minutes in the oven.
Make "egg" mixture: Add the silken tofu, water, chickpea flour, nutritional yeast, salt, and turmeric to a blender (or a high-rise container if using an immersion blender). Blend until smooth.
Bake: Remove the sheet from the oven. Pour the silken tofu mixture on top of the veggies and spread it out with a spatula. Top with the dark green parts of the scallions. Bake for 20 minutes.
Slice: Cut the sheet pan "eggs" into squares with a pizza roller.
Nutrition
Equipment
- ¼ size sheet pan (9.5" x 13") about 25 x 33 cm
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