JL Fields

Blend the egg base: Add the cold water and VeganEgg powder to a blender. Add the crumbled tofu, turmeric, paprika, black salt, and white pepper. Pulse briefly until combined but still slightly chunky to maintain texture.

Heat the skillet: Heat a large nonstick or seasoned cast-iron skillet over medium-low to medium heat. Lightly coat the pan with cooking spray or oil.

Cook the egg layer (first side): Pour the mixture into the skillet. Spread it into an even layer or four separate rounds. Cover the skillet with a lid and cook for 6 to 8 minutes, until the edges are set and the bottom is golden brown.

Divide and flip: Uncover and cut the layer into 4 square/round portions using a silicone spatula. Flip each portion over.

Add the sausage (if using): Push the egg patties to one side of the skillet. Place the vegan sausage patties in the empty space. Lightly mist both with cooking spray.

Finish cooking: Cook uncovered for 6 to 8 minutes more, flipping the sausage patties halfway through (at around the 3–4 minute mark), until the sausage is browned and the egg portions are fully set and heated through.

Assemble: Serve each egg patty (and sausage patty) inside a warm sliced biscuit.