You guyyyyyyyyyssssss! I’ve been on a quest for the past three years to perfect a vegan fried egg – aka, one of the biggest reasons I thought I could “never go vegan”.
Don’t get me wrong; there are a ton of really great recipes for vegan fried eggs out there, but none of them seemed to provide exactly what I wanted: a dead-on eggy taste and goopey, dripping yolk just begging for toast dippin’. This was the vegan fried egg I was after, and friends, I think I’ve got it down.
One of the main reasons I wanted to make my perfect vegan fried egg was because I wanted to make one of those greasy, messy, yet totally delicious breakfast sandwiches, like the kind you’d grab at Wawa or the drive-thru on your way to work or school when you’re running late. I swear it was the best part of being late.
These sandwiches were hands-down my FAVORITE breakfast growing up which is why I am so super pumped to share this breakfast sandwich recipe with the best vegan fried egg you’ll ever have!
So, how did we achieve the scientific miracle of a vegan fried egg?
- First, you make your yolk. Just boil up a small potato and carrot, blend ’em with some olive oil, veg broth, black pepper, turmeric, nutritional yeast, and (the star of the show) Indian black salt (also called kala namak) You can find this at Indian spice shops or online; it’s what adds that dead-on eggy taste. We ordered ours off Amazon here. I swear this recipe is magic. When I tried first tried it, I was leaping for joy. Literally, there is zero exaggeration in that statement. You can ask T.
- Next, make your egg whites. This part is simple. Cut a block of extra firm tofu into 4 long rectangles and use a round cookie cutter or a mason jar lid to cut egg-sized circles from the tofu.
- Now it’s time to inject the egg whites with the yolk. Okay, don’t let me lose you here. This part is easier than it sounds. All you need is one of those flavor injector gadgets people use to flavor meats and the like. We got ours for cheap at our local grocery store; it’s really similar to this one on Amazon. Fill the injector with yolk, pierce the side of your egg white and fill it up until a lump appears.
- Finally, fry it up! Simply heat up some oil in a pan, add the eggs, and sprinkle with some onion powder, black pepper, and more kala namak. Then, flip ’em and repeat until the egg is nice, crispy, and looks oh so creepily (or awesome-ly) like a fried egg.
There you have it. This is the vegan fried egg of my dreams, perfectly crafted for these gloriously messy breakfast sandwiches.
Once you have your eggs, the rest is all assembly. Choose your favorite vegan breakfast meat (we fried up some leftover seitan ham) and cheese slices (ours are Daiya), and load it all onto a toasty English muffin.
When you make this vegan fried egg recipe, let us know!
But don’t just take my word for it; you have GOT to try this recipe to believe it for yourself! And when you do, I wanna hear about it! Tag us in your seriously epic photos on Instagram (we’re @theplantpowercouple, with the ‘the’) or Facebook (just Plant Power Couple there). Can’t wait to see how you’re going to kick breakfast’s ass!
Yield: 4 sandwiches
5 based on 7 review(s)
- 1 potato, peeled & diced
- 1 carrot, peeled & diced
- 1 Tbsp olive oil
- 1/2 tsp kala namak
- 1/4 tsp black pepper
- 1 Tbsp nutritional yeast
- 1/4 tsp turmeric
- 1 block extra firm tofu, drained
- kala namak
- black pepper
- onion powder
- refined coconut oil (for frying)
- English muffins (check ingredients to ensure vegan friendliness)
- thinly sliced seitan ham
- vegan cheddar slices(We used Daiya .)
- Make the yolk: Get a large pot of water boiling and add your peeled and diced veggies. Boil for 15 minutes, or until veggies are fork tender. Strain the veggies, reserving the water in a large bowl, and add them to a food processor. Add the remainder of the ingredients to the food processor including 1/4 cup of the reserved water. Blend until smooth. Taste and adjust flavors as necessary.
- Make the egg whites: Drain your tofu and slice it into four 1/2-inch-thick rectangles. Use the top of a large mason jar or circular cookie cutter to cut the tofu into circles about the size of a fried egg. Save the scraps for scrambles or air fry them for a quick snack!
- Next, stuff the eggs: Load a flavor injector with the yolk mixture and carefully pierce the side of the tofu circle with it. You want the tip of the injector to reach just past the middle of the circle. VERY carefully move the tofu from side to side (not the injector). This will create a nice little pocket for the yolk. Next, carefully inject the yolk into the tofu. Do this very slowly and stop as soon as you see a lump form in the tofu.
- Cook the eggs: Heat the coconut oil in a large skillet and carefully add your eggs. Cook for a few minutes, until you see the sides start to brown. Then, sprinkle a generous amount of kala namak, onion powder, and black pepper and carefully flip your egg. Cook for a few more minutes, until that side's edges start to brown. Then, sprinkle the spices on this side and flip again. Keep flipping until you have a nice egg-looking patty.
- Finally, assemble your sandwich: Toast the English Muffin and saute the seitan ham slices. Place an egg on a freshly toasted English muffin, top with seitan and vegan cheese, and enjoy!
- Calories 678
- Total Fat: 37 g 56.92%
- Saturated Fat: g 0%
- Cholesterol: mg 0%
- Sodium: mg 0%
- Potassium: mg 0%
- Total Carbohydrate: 63 g %
- Sugar: g
- Protein: 28 g
- Vitamin A: 0%
- Calcium: mg 0%
- Iron: mg 0%