The Vegan Breakfast Sandwich of Your Dreams
This vegan fried egg is such a fun and delicious recipe. It has a goopy yolk sauce that drips out of the egg when you bite into - just perfect for toast dipping or a great big messy breakfast sandwich. You’ll be shocked how much this vegan fried egg tastes like the ones you grew up eating!
Ingredients
For the yolk:
- 1 medium potato peeled & diced
- 1 medium carrot peeled & diced
- 1 Tbsp nutritional yeast
- 1 Tbsp olive oil
- ¾ tsp kala namak
- 1/4 tsp black pepper
- 1/4 tsp turmeric
For the egg white:
- 1 block extra firm tofu drained but not pressed*
- kala namak
- black pepper
- onion powder
- refined coconut oil or other neutral oil for frying
Instructions
- FIRST, 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 yolk ingredients to the food processor including 1/4 cup of the reserved water. Blend until smooth. Taste and adjust flavors as necessary.
- THEN, MAKE THE EGG WHITES: Drain your tofu and slice it into four 1/2-inch-thick rectangles*. Use the top of a wide-mouth mason jar or circular cookie cutter to cut the tofu into circles about the size of a fried egg. See notes for ideas on what to do with the scraps**.
- 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 without piercing the other side. From here, what you’re trying to do is create a pocket for the yolk while keeping the injection site as small as possible. With that in mind, VERY carefully move the injector back and forth, making sure you keep it level. Tilt it to one side and repeat this back and forth motion, then tilt to the other and repeat again. Then, carefully inject the yolk into the tofu. Do this very slowly and stop as soon as you see a lump form in the tofu.
- NOW, COOK THE EGGS: Heat the coconut oil in a large cast iron skillet on medium heat and carefully add your eggs. Cook for about 5 minutes, until you see the sides start to brown. Then, sprinkle a generous amount of kala namak, onion powder, and black pepper on top of each egg and carefully flip them. Cook for about 5 more minutes until that side's edges start to brown. Sprinkle the spices on this side and carefully flip again. Keep flipping until you have a nice egg-looking patty.
- TO STORE: Leftover eggs can be stored in the fridge and heated up in the skillet for up to 3 days after they’re made. At this point, we do not recommend freezing the vegan fried eggs, as I believe that could greatly alter the texture of the tofu. However, we highly recommend freezing any extra yolk sauce on its own for future toast dipping!
Notes
*Results will greatly depend on the brand of tofu you use. Some brands will crack more easily and be harder to inject with the yolk. If you get a tofu that seems like it will crack easier, you may want to slice thicker cuts for your egg - cut the tofu block into 2 or 3 rectangles, rather than 4. This has helped when we’ve run into this problem! Just be sure the oil you’re frying them in is deep enough to cook the sides of the egg.
**Save the scraps for tofu scrambles or marinate them to make these chicken pieces!
Tried this recipe?Let us know how it was!